The Hangover Cure Pozole Soup Food

THE HANGOVER CURE POZOLE SOUP

Steps:

• Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside.
• Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
• Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat.
• Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
• Cook another 15 minutes or until soup has thickened.
• Serve with a dollop of sour cream and some minced cilantro if you want.

GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)

Steps:

• In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
• Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
• Meanwhile beat the egg yolks in a small bowl.
• Put a croûte in each soup bowl and top with a handful of grated cheese.
• When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!

PABLO'S TRADITIONAL JALISCO POZOLE SOUP

Steps:

• Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
• To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
• To serve:.
• Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
• Buen Perfecto!