Cooking up a Vibrant Southwestern Soup

God wants us to love one another as we love ourselves. I’m thinking I would love it if one of my neighbors cooked up a huge pot of chili or soup and asked the neighbors in.

I guess that means I should do that for my neighbors, a least one or two couples maybe. For “Love,” as Longfellow once said, “gives itself.”

 Dale’s World:

RuthAnn asked me to do a nice soup since we are in the middle of winter. I thought perhaps a hearty cabbage soup with sausages in it or a creamy corn chowder.  Then I realized that you probably have a good recipes for those already.

I settled on a Pozole. This vibrant soup originated in the southwest so it should make you think of sunny days in the desert when you serve this on a cold winter night. This makes a big pot of soup, so invite your neighbors and ask them if they can bring some flour tortillas.

Hospitality incarnated

You will need:

1 to 1 ½ lbs. of Pork (any cut)       1 can (15 oz.) White Hominy

1 Yellow Onion                                  1 can (15 oz.) Pinto Beans

4 Cloves Garlic                                 1 Tablespoon Brown Sugar

Canola Oil                                          2 Tablespoons Chili Powder

4 Cups Water                                     1 Tablespoons Ground Cumin

4 teaspoons Chicken Bouillon Granules

1 teaspoon Red Pepper Flakes

4 Tablespoons Masa Harina             Salt

1 Lime                                                  1 Avocado

Preparation:

1. You can use any cut of pork for this soup. Just remember to discard any fat, then cut it into bite-sized pieces. My grocer frequently has whole pork loins for sale at a greatly reduced price. So I will take one home and slice it into chops, roasts and cubes for soups and stews like this one, then freeze them. It saves money and it’s a choice cut of meat.

2. Chop the onion and garlic. You can do this in your food processor or with your chef’s knife.

3. Dissolve the four tablespoons of Masa Harina in the four cups of cold water.

Masa Harina is a finely ground corn flour found in the Mexican food section of your grocery store, usually on the bottom shelf. It usually comes in only five pound bags because it is used to make tamales, and that takes a lot of masa harina. Here we are using it to slightly thicken the soup and get an authentic southwestern flavor. Unless you are planning to make a lot of tamales soon, store the bag in your freezer.

4. Drain the hominy and beans.

5. Cut the lime in half.

Cook:

  1. In a large soup pot, pour a little canola oil, then sauté (medium heat) the onion and garlic until they become translucent. Remove the onion and garlic from the pan and set it aside.
  2. On medium high heat (3/4 power), brown the meat. Don’t worry about getting it done on the inside, just get some color on it. Add more oil if necessary.
  3. Return the onion and garlic to the pot.
  4. Add the four cups of water with the four tablespoons of Masa Harina and the four teaspoons of chicken bouillon granules.
  5. Add the hominy and beans.
  6. Season with the two tablespoons of chili powder, one tablespoon ground cumin, one tablespoon brown sugar, one teaspoon red pepper flakes and salt.
  7. Simmer on top of the stove for thirty minutes to meld flavors.
  8. Adjust the seasonings.
  9. Garnish with avocado slices and a squeeze of lime.
  10. Remind the neighbors again to bring the flour tortillas, even chips and salsa if you know them well.

Pozole

Food for Thought:

Loving our Families

 “The purpose of a cookery book is one and unmistakable. Its object can conceivably be no other than to increase the happiness of mankind.” [Joseph Conrad]

Wow! Now that’s quite a mission for a recipe!

Since last Sunday was two days before Valentine’s Day, one of our worship service texts was I Corinthians 13. When the speaker read the section about, “Love is patient; Love is kind. . .;  it is not irritable,” my chest tightened.

I was reminded of the time I irritably complained to a friend about the necessity of preparing supper for my husband every night.

She answered gently, “For centuries women have shown their love for their families by cooking for them.” That’s all she said. That’s all she needed to say.

My son-in-law cooks for his little family, and not too long ago, my daughter walked up to him and gave him a mammoth hug. “Thank you so much for cooking for us. It really means a lot.”

He beamed.

Remembering that spending a little extra time on a meal demonstrates love for my husband, motivates me. How can I be irritable and impatient about the work of preparing a good pozole or my husband’s favorite apple crisp when he is the epitome of the proverb, “The way to a man’s heart is through his stomach.”

Hannah More writes, “Love never reasons, but profusely gives; gives, like a thoughtless prodigal, its all and trembles then, lest it has done too little.”

“The desire to be beloved is ever restless and unsatisfied, but the love that flows out upon others is a perpetual well-spring from on high.” L.M. Child

With Love

Picture of Roses

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2 Responses to Cooking up a Vibrant Southwestern Soup

  1. Joan Barnes says:

    Inspiring Cusine…what an appropriate name ….not only is the cusine inspired, but Ruth Ann’s devotional comments inspire and bless as well. Where else can you get your appetite satisfied for both your body and soul at the same time? What a wonderful combination. Thanks to both of you!

    • ruthann1 says:

      Dear Joan, Bless you, friend. you are a great encourager. I pray you will enjoy the recipe and hope we can get together soon. Love in Him, RuthAnn RuthAnn Ridley Inspiring Cuisine “From a chore to a joy” inspiringcuisine.com ruthannridley@earthlink.net

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