
This soup is a good way to use up any veggies in the kitchen or from the garden. The legume and veggie combo makes this comforting soup a very nutritious meal, while gaging to keep the recipe vegan ... click on title for more
In past years, during the month of September, I have shared recipes for white and green pozole. To complete the theme of pozoles featuring Mexico's national colours, this time I wanted to share a recipe for a red pozole. The best known is probably Pozole Rojo from the state of Jalisco but, since my last post was centred around Puebla, I decided to make Elopozole, a recipe from that state. This soup also features a red broth, but with an extraneous turn from classic pozoles because it calls for fresh corn (elote) instead of hominy ... click on title for more
In my previous post, I talked about a quick menu at a restaurant in Mexico, consisting of a bowl of comforting bean soup, and a BBQ sandwich, and how it would be easy to adapt and reproduce at home, with non-perishable ingredients and pantry staples. In this post, I am sharing my recipe for the first course … click on title for more