AND NOW I’M MAKING IT.
New salt pig from my mama! It’s olive wood and has a magnet closure. Gorgeous.
This might be my new favorite kitchen gadget.
It’s an acrylic, gearlike garlic shredder that is faster and easier than a garlic press. Apparently, it also works on ginger and olives, for tapenade.
While I was browning the pork and onions, I tossed on some household spices.
Here you can see chili powder, sage, oregano, and some cayenne.
This is what made this recipe beyond-easy (and is why I added some extra spices):
Pozole translates to ‘foamy,’ which is exactly what you get after a few hours on the stove.
*Note: This recipe should not be attempted while wearing a white shirt. Trust.
Lay out all the fixins and go at it!
2 cans of Red Enchilada sauce
2 quarts Beef Broth
Big ol’ slab of pork shoulder
1 Yellow Onion
Buncha garlic, minced
Brown the meat, onion, garlic, and spices in butter (or EVOO, ya pansy). Dump the broth and enchilada sauce over it and turn the heat down reeeeeeal low. Wait all damn day, lickin yer chops. After a few hours, taste and re-season, add water, etc.
Red onion, chopped
And maybe some hot sauce, if that’s your thing. Or crushed up chips. Or jicama. Go nuts.
This is one of those soups that you can keep adding meat to and eat for days, especially if you prepped enough toppings.