Elopozole – Puebla Style Corn Soup

Elopozole – Puebla Style Corn Soup

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

Cream of Lentil (Vegan)

Cream of Lentil (Vegan)

The inspiration for this recipe was the use of Worcestershire sauce as a seasoning. In the original recipe from the Mexican state of Zacatecas, cream and chopped ham are also on the ingredient list but, since I wanted to highlight the vegetarian Worcestershire sauce from my last post, I omitted them, to transform the dish into a fully vegan-approved soup … click on title for more

Pozole Verde – Green Hominy Soup

Pozole Verde – Green Hominy Soup

There are many regional variations of pozole (hominy soup), depending on the different meats, seasonings and toppings available around the country. In the Mexican state of Guerrero, pozole verde (green hominy soup) is the favourite version. The protein of choice for this recipe is traditionally chicken and, as in the case of other pozoles, all three national colours are still represented by topping with lettuce (green), onion (white) and radishes (red) … click on title for more