There’s still a chill in the air as we enter this new year, and January calls for robust stews and hearty soups. I have a recipe for pozole or posole, which is described as a thick, hearty soup, usually eaten as a main course. It consists of pork or chicken and broth, hominy or yellow corn kernels, onion, garlic, green chilies, sliced ripe olives, and cilantro.

The soup is usually served with chopped lettuce, sliced radishes, onions, cheese, and cilantro and works well for a buffet where diners can add to the soup as they, please. The dish originated in the middle of Mexico’s Pacific Coast, and is traditionally served during the winter holidays, and especially at Christmastime. 

Wintertime Pozole

Ingredients:

1 large onion, thinly sliced

1 tablespoon olive oil

2 teaspoons dried oregano leaves

1 clove garlic, minced

½ teaspoon ground cumin

2 cans (about 14 ounces each) chicken broth

1 package (10 ounces) frozen whole kernel corn

1 to 2 cans (4 ounces each) chopped green chilies, undrained

1 can 2 ¼ ounces) sliced ripe olives, drained

¾ pound boneless skinless chicken breasts

Cilantro, chopped, for garnish

Directions:

Combine onion, oil, oregano garlic and cumin in Dutch oven. Cover and cook over medium heat about 6 minutes or until onion is tender, stirring occasionally. Stir broth, corn, chilies, and olives into onion mixture. Cover and bring to a boil over high heat. While soup is cooking, cut chicken into thin strips. Add to soup. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until chicken is cooked through. Sprinkle Pozole with chopped fresh cilantro before serving. Makes 6 servings

French-Style Pork Stew

Ingredients:

1 package (6.2 ounces) long grain and wild rice

1 tablespoon vegetable oil

1 pork tenderloin (16 ounces), cut into ¾ to 1-inch cubes

1 medium onion, coarsely chopped

1 rib celery, sliced

2 tablespoons all-purpose flour

1 ½ cups chicken broth

½ package (16 ounces) frozen mixed vegetables (carrots, potatoes and peas)

1 jar (4.5 ounces) sliced mushrooms, drained

½ teaspoon dried basil leaves

¼ teaspoon dried rosemary leaves

¼ teaspoon dried oregano leaves

2 teaspoons lemon juice

1/8 teaspoon ground nutmeg

Directions:

Prepare rice according to package directions, discarding spice packet, if desired. While rice is cooking, hear oil in largesaucepan over medium-high heat until hot. Add pork, onion and celery; cook 5 minutes or until pork is browned. Stir flour into chicken broth until dissolved; add to pork mixture. Cook over medium heat 1 minute, stirring constantly. Stir in frozen vegetables, mushrooms, basil, rosemary and oregano; bring to a boil. Reduce heat to low; simmer, covered, 6 to 8 minutes or until pork is tender and barely pink in center. Stir in lemon juice, nutmeg and salt and pepper to taste. Serve stew over rice. Makes 4 (1 cup) servings.

Here’s a quick version of chili for a night when you don’t know “what’s for dinner?”

Southwest Chili

Ingredients:

1 large onion, chopped

1 tablespoon olive oil

2 large tomatoes, chopped

1 (4 ounce) can chopped green chilies, undrained

1 tablespoon chili powder

1 teaspoon ground cumin

1 (15 ounce) can red kidney beans, undrained

1 (15 ounce) can Great Northern beans, undrained

¼ cup cilantro leaves, chopped

Directions:

Cook and stir onion in oil in large saucepan over medium heat until onion is soft. Stir in tomatoes, chilies, chili powder, and cumin. Bring to a boil. Add beans with liquid. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Sprinkle individual servings with cilantro. Makes 4 servings. Enjoy!

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