Pozotillo de Elote
I love pozole. It's usually a pork "stew" that is considered very traditional. It has pieces of pork and hominy. It's not overly spicey, but it's served with sauces and toppings so you can "have it your way".
Marcela doesn't like to use pork too often. She finds chicken healthier. Her version of pozale is fresher than the traditional one, since it uses fresh corn kernals instead of hominy.
It wasn't too difficult to make and was delicious:
Cut the kernals off of six ears of corn.
Grill some tomatillos and 2 poblanos
In a big pot, put in a chicken cut into pieces. With water and onions.
Once the chicken has been cooked and shredded, put it back into the pot and add the corn kernals.
Boil the grilled tomatillos. In a blender, put the boiled tomatillos and 1/2 cup of their liquid. Add some of the poblano, a little garlic, a little chicken broth, and some cilantro.
Chop lettuce, onions, and radishes for toppings.
Sopa de Elote
This is one of my new favorites. It's really just a corn soup, Mexican style, but it is delicious. It's not too different from the taco filling made in the Taquiza lesson, but it is thinner and fresher.
Grill tomatoes -- 3 of them. Mexicans seem to use what we'd call Romas.
Put the raw corn kernals (6 ears) into a pot with butter to cook.
Grill, steam, peel, and slice 1-2 poblanos.
In a blender:
2 roasted little, (hot), dried red peppers
A tiny piece of garlic
1/2 cup of water
1 T of chicken bullion
Once this is blended, pour it into the pot with the corn. Add the poblano peppers that have been sliced.
Add cheese to the soup pot; this was a sort of jack/mozzarella cheese.