Yes in this 100 plus heat I am making Pozole Soup.
Not any pozole soup but my pozole soup.
Not to be mistaken for another pozole soup.
It all started with some left over rice.
Say what????
Stick with me.
I wanted to make this stuff ever since I made my homemade hominy AKA pozole.
I need meat looks for meat.
Found a left over pork roast in the freezer, still good, 'got the meat, check.
Wanted to put some beans in it no worries got plenty of the yellow Peruvian beans so quick cooked 1/2 cup of them.
The rest I had here at the house too.
Onion.
Fermented habanero and jalapeno.
Fermented hot carrots that I pickled and they are crunchy.
Fresh crushed garlic.
Cumin.
Chili powder.
Salt.
Mexican oregano.
Hot smoked Spanish paprika.
Ancho powder.
The left over rice.
The homemade pozole aka hominy.
Water.
Simmering on stove top as we speak.

Just one way of making pozole soup.
There is no one authentic recipe.
Will cut up some corn tortillas and bake in oven for tortilla strips.

Here is a picture.

I love pork or chicken pozole, have not made it for ages! Used to add toppings of fresh chopped onions and jalapenos to each serving to taste, along with the tortilla strips.

ddsack wrote: ↑Sat Jul 11, 2020 9:23 am I love pork or chicken pozole, have not made it for ages! Used to add toppings of fresh chopped onions and jalapenos to each serving to taste, along with the tortilla strips.

Got the fresh onion tops growing in my container of store bought green onions I planted last winter.
They went to seed and started producing new onion sprouts from the side in the heat of the summer.
Best experiment I ever did, never ending onion tops.

Had two bowls of it with two glasses of beer.
Been up since 4 AM doing stuff before heat sets in.
Taking siesta.
Fried tortilla strips.

Folks I nailed it on this soup big time.
It is even good room temperature, better maybe.
Biting into a thin slice of lime and a spoon full of this stuff is over the top.
So many flavors and textures exploding in your mouth in every bite.
If you were to serve this some place else you wouldn't know a Texan cooked it.