{"id":355,"date":"2016-12-20T01:22:52","date_gmt":"2016-12-20T01:22:52","guid":{"rendered":"http:\/\/www.backroadswineries.com\/blog\/?p=355"},"modified":"2016-12-20T01:22:52","modified_gmt":"2016-12-20T01:22:52","slug":"pozole-mexican-soup","status":"publish","type":"post","link":"https:\/\/www.backroadswineries.com\/blog\/2016\/12\/20\/pozole-mexican-soup\/","title":{"rendered":"Pozole – Warming You Up This Winter"},"content":{"rendered":"

Pozole, the traditional corn soup, or stew, from Mexico, is a great way to ward off the chill of winter.<\/h2>\n

Alma Ayon, proprietress and chef at Sundance Bed and Breakfast<\/strong><\/a><\/span> in Paso Robles, enjoys a break from gourmet cuisine once in a while. During the cold fall and winter months, she looks to a traditional family favorite, pozole, <\/em>to take the chill off a day in the vineyard. Who can deny the comforting feeling of putting together a soup or stew and letting all the spicy aromas fill the house?<\/p>\n

So put the pork up to cook, and use the time to binge watch your favorite TV series, read a book, or…… \u00a0And don’t forget the wine. Alma suggests pairing this dish with CASS<\/a> <\/span><\/strong>viognier.<\/p>\n

POZOLE<\/h4>\n

Serves 8-10<\/p>\n

 <\/p>\n

\"Pozole<\/strong><\/p>\n

 <\/p>\n

Ingredients<\/strong><\/p>\n

Pork and Broth:<\/strong><\/p>\n

3 lbs. boneless pork butt, cut in 2\u00bd inch chunks<\/p>\n

14 cups water<\/p>\n

\u00bd onion<\/p>\n

1 bay leaf<\/p>\n

3 25 oz. Cans Mexican Style Hominy (rinsed)<\/p>\n

Kosher Salt or Knorr Chicken Bouillon<\/p>\n

Red Sauce:<\/strong><\/p>\n

5 Ancho chiles, stems and seeds removed<\/p>\n

5 Guajillo chiles, stems and seeds removed<\/p>\n

\u00bd onion<\/p>\n

5 garlic gloves<\/p>\n

4 cups water<\/p>\n

Garnish:<\/strong><\/p>\n

Finely shredded cabbage<\/p>\n

Thinly sliced radish<\/p>\n

Dry oregano (Mexican)<\/p>\n

Limes (quartered)<\/p>\n

Cilantro sprigs<\/p>\n

 <\/p>\n

Place the pork, \u00bd onion, bay leaf, salt, in a large pot and cover with 14 cups of water. The pork should be completely covered by about 4 inches of water. When the water comes to a boil, skim the surface and cook covered over medium heat for 2 \u00bd hours. Skim a few times during cooking process.<\/p>\n

In a separate medium pot, cook chiles, onion and garlic for approximately 20 minutes. In a blender (Vitamix) pur\u00e9e the chiles with the water, onion and garlic. Strain and add to the pork. Add the hominy and cook everything together in low heat for an additional 20 minutes. Pork should be falling apart tender.<\/p>\n

Adjust salt — most abuelitas,<\/em> grandmothers,\u00a0prefer to season soups with Knorr Chicken Bouillon, instead of salt, for a more flavorful broth.<\/p>\n

Note:<\/strong> Pozole is a soup. Add chicken broth to the pot is the liquid level is low and adjust salt as needed.<\/p>\n

Service:<\/strong><\/p>\n

Serve in deep bowls and garnish with shredded cabbage, radish, cilantro and a pinch of crumbled oregano. And don\u2019t forget to squeeze some lime juice! \u00a0Serves 8-10<\/p>\n

\"Pozole<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Pozole, the traditional corn soup, or stew, from Mexico, is a great way to ward off the chill of winter. Alma Ayon, proprietress and chef at Sundance Bed and Breakfast in Paso Robles, enjoys a break from gourmet cuisine once in a while. During the cold fall and winter months, she looks to a traditional […]<\/p>\n","protected":false},"author":2,"featured_media":356,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4,8,10],"tags":[21,78,91,114,129],"class_list":["post-355","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bed-and-breakfast-news","category-food-2","category-recipes-2","category-wine","tag-back-roads-wineries-of-paso-robles","tag-paso-robles","tag-pozole","tag-sundance-bed-and-breakfast","tag-wine-and-food-pairing"],"_links":{"self":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/comments?post=355"}],"version-history":[{"count":0,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/posts\/355\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/media\/356"}],"wp:attachment":[{"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/media?parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/categories?post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backroadswineries.com\/blog\/wp-json\/wp\/v2\/tags?post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}