For a few years now the kids and I have taken a day, or two, to bake the gifts for our neighbors. Lucy chooses a couple of recipes to add to each box. This year even Max is in on it. I think he wants to try something with peanut butter. So far we have:
Candy Cane Kisses
Gingerbread Family
Pistachio Brittle
Shortbread Thumb Prints
Tea Cookies
New to try
Kid approved
Looking forward to a yummy smelling house tomorrow. And hope not to eat too many of them before they get packed away for the neighbors!
As for the pozole; it's already on the stove simmering away. The recipe is easy, though it varies as with most of the recipes from Mexico. We are such complicated people, we Mexicans LOL. Any who, here is my mother's recipe without measurements (I have found that adding the amount of spices is best left to the taste buds of those making this :
Pork Neck Bones
New Mexico Dried Chile Pods
Guajillo Dried Chile Pods
(these can be found in most Latino stores or sections of the grocery stores)
one brown onion
whole and peeled garlic cloves
salt
chicken bouillon (cubed or powder)
Hominy (we use Juanitas brand from a can)
Water
Cook your neck bones slowly in enough water to cover the meat and make a nice broth. Add your peeled onion (whole or half depending on the amount of pozole your making) and at least 3-5 cloves of the peeled garlic. As the meat cooks, skim off the frothy stuff that sits on the top of the water.
In the meantime, remove the stems and seeds from your chile pods. Then place the chile pods in a pot and soften your dried chiles in some water over low heat. This won't take long. The amount of chiles depends on your taste. Guajillo chiles aren't exactly spicy, they give the soup a smokey flavor I personally like.
Once the meat is done use the broth for this next step. Place the soften pods and some of the broth, enough broth to cover the pods into a blender. Blend away. You want a smooth slightly thick liquid. Make only the amount that suits, yes again, your taste.
Use a strainer to add this chile sauce to the meat pot. Taste as you go; then add salt, chicken boullion and/or more chile sauce to the pot. Stir well and keep tasting until you like what you taste! Finally, drain your hominy and add it to the rest of the soup.
Allow all this to simmer, covered, for 20 minutes or so. You want the flavor to blend and become one ;-).
Serve with: lemon wedges, diced onions, chopped cilantro, and whole oregano on the side. Each person can add and mix their goodies as they like. Easy right?
Enjoy!
*update photos*
Sounds delicious, Elizabeth! thanks for sharing. I'm going to check out the treat links too! (No we are not french, but yes, my mom chose Meme instead of grandma -- my mom speaks a little french and loved the french word for grandmother. the french word for grandfather is pepe, as you may know, but the first grandchild got it wrong and said buhpa, and it stuck!) Merry Christmas!
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