1 sprig cilantro
3 cloves garlic, minced
2 (14 ½-16 ounce) cans hominy
Red sauce (see below)
1 tablespoon Cholula hot sauce, optional
Shredded cabbage, for garnish
Chopped onion, optional, for garnish
Lime or lemon wedges, optional, for garnish
Tostadas, for garnish
10 chiles guerillas (dried chiles)
½ cup water
4 cloves garlic
For the pozole: Place pork in a large soup pot and cover with water. Add salt, onion, oregano, cilantro, and garlic and bring to a boil. As it boils, skim top layer of foam off surface of soup. Cook over medium heat until pork is tender, about 30 to 40 minutes. Do not cover with a lid while cooking. Add hominy, Red Sauce, and Cholula hot sauce, if desired, and cook another 15 minutes.
For the red sauce: Boil chiles in water for 5 to 10 minutes. Transfer to a blender and puree with onion and garlic. Add to the Pozole.
Garnish with shredded cabbage, chopped onion, a wedge of lemon or lime, and tostadas.
— "Lion House Soups and Stews," compiled by Brenda Hopkin and David Bench, published by Deseret Book
ROSEMARY POTATO & CORN CHOWDER
Prep time: 30 minutes
Makes: 6 1 ½-cup servings
Thanks to O'Brien-style frozen hash browns, you can avoid peeling or dicing potatoes, onions and peppers. Packaged bacon bits eliminate the messy job of bacon-frying, and they contain 50 percent less fat than regular bacon. Using fat-free half-and-half further slashes the fat and calories without losing flavor. You could also use skim milk, but your soup will be less thick and creamy. The rosemary gives a subtle pine-ish flavor.
2 14-ounce cans chicken broth (or 4 chicken bouillon cubes and 1 3/4 cup water)
1 28-ounce package O'Brien-style diced hash brown potatoes
1 3-ounce package shelf-stable bacon bits (or about 3/4 cup of cooked, chopped bacon or 1 cup finely diced ham)
1 15-ounce can corn, drained
2 teaspoons dried rosemary or 1 tablespoon fresh rosemary
3 tablespoons cornstarch
¼ cup water
1 ½ cup half-and-half, fat-free half-and-half, or milk
1 teaspoon freshly ground pepper
Optional garnishes: grated cheddar cheese, bacon bits, rosemary sprigs
1. Place chicken broth, potatoes and bacon in a large pot over high heat.
2. When mixture comes to a boil, reduce heat to keep the soup gently boiling about 10 minutes, or until potatoes are tender. Add corn.
3. Mix cornstarch and water to a smooth paste. Stir cornstarch mixture into the gently boiling soup, and continue stirring until soup thickens.
4. Turn off the heat and stir in milk or half-and-half and pepper, until mixture is well-blended and the soup re-thickens.
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