There is something about the Mexican culture that simply warms you from the inside out. Their passion, resilience, festive spirit, and genuine calidez are traits that are indisputably unique to the Mexican people, and have been the subject of my cultural envy (and subsequent adoption) for several years now. Of course, I take great pride in my own culture, which is a combination of German, Native American, and Welsh (and I’m probably leaving a few out). However, my closest relative that most recently immigrated to the US was my great grandfather who traveled aboard the George Washington steam liner from Germany to Ellis Island in 1921. Apart from my German roots, I have the tendency to feel devoid of a (or perhaps just far removed from) true culture.
Thank you, dear neighbors, for letting me come alongside you, allowing me to speak your beautiful, fiery language, celebrate your accomplishments and your heritage, teach your precious children, and cook your soul-warming cuisine (because I really despise saurekraut.) Growing up, I always thought Mexican food was actually what we now refer to as Tex-Mex. You know… chicken enchiladas, nachos, queso, etc. And while I do love and appreciate Tex-Mex as its own separate genre, only recently have I begun to truly appreciate the depth and richness of the authentic cocina mexicana. The recipe for this soulful pozole, the heartiest soup you may ever taste, is a slightly gringa-fied version of the original, as I use canned hominy and rotisserie chicken (as opposed to pork). However, the flavor is just as rich, aromatic, and picante, as if a true Mexican (not a poser like me) were making it. And I wouldn’t be saying that unless it got the Mexican seal of approval, which it did. And I’m super orgullosa of that accomplishment. Buen provecho, y’all.
P.S. If you are in Austin and in search of authentic yet approachable Mexican cuisine, look no further than El Alma on Barton Springs. Chef Alma Alcocer-Thomas is a master of the refined Mexican street food and the ambience is unbeatable. I won’t make any menu recommendations because I’ve essentially had everything on the menu and it’s all riquísimo.
- 2 dried pasilla and/or ancho chiles
- 2 garlic cloves
- 1 tablespoon tomato paste
- 1 tablespoon mexican chocolate, such as Abuelita's, optional
- 1 Tablespoon olive oil
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 teaspoons ground cumin seed
- 1 teaspoon ancho chile powder
- 2 (15 oz) cans white hominy or 1 cup rinsed,
- 8 cups broth (chicken or turkey), preferably homemade
- 2 cups cooked, shredded chicken or turkey (such as rotisserie)
- Garnish:
- lime wedges
- avocado
- cilantro
- tortilla chips
- In a dry skillet over medium heat, toast chiles until fragrant, about 1-2 minutes. Remove from heat and place in a large bowl of very hot water. Add in Mexican chocolate if using. Let the chiles sit and rehydrate for about 5 minutes. Meanwhile, chop onion and pepper and set aside.
- Blend chiles, about ½ cup soaking liquid/melted chocolate, garlic, and tomato paste until it's a smooth paste.
- In a large stockpot or dutch oven, heat olive oil over medium heat. Add in onion and pepper and saute until soft and fragrant, about 6 minutes. Add in chile paste, cumin, chile powder, and hominy and stir, about 2 minutes. Add broth and cooked chicken or turkey.
- Simmer for about 20 minutes, covered.
- Garnish with lime, cilantro, avocado, and tortilla chips.