Wednesday, February 15, 2017

Holy Pozole Rojo

Today's blog will cover two things:

1. Assonance
2. Hominy

Assonance is a literary device in which words with similar vowel sounds are placed close together.  Example: I feel the need...the need for speed.  The repeating sound? The long 'e' sound.  Especially fetching in poetry (see what I did there?).

Holy Pozole Rojo.  Ho-lee Po-zo-lay Ro-ho.  All those long 'o' sounds...

In the Mexican Aztec language, 'pozole' means 'hominy'...and thus, we're looking at a traditional soup/stew that contains a lot of....wait for it...hominy.  And typically pork, chile peppers, garlic, broth.  Along with some other good stuff.

Rehydrated guajillo peppers, cocoa powder, and garlic constituted my pozole's "base", to which I added the sautéed onions, hominy, black beans and veg broth...

Oh yeah, and those weirdo Boca veggie crumbles (number one ingredient: Soy Protein Concentrate) since it's Vegetarian Week at Chez Nelson.

While all this yumminess simmers for several minutes (or hours, if I have the time), I prepped the garnishes...which is one of my most favorite things (think, raindrops on roses for Maria).  Radish matchsticks, chopped cilantro, sliced avocado and scallions.

Oh, and cheddar cheese for the kids.  *eyeroll*  But, I made the strapping 17-year-old grate it.

So, here's the thing about me and taking pictures...I often forget to do it.  I am usually more focused on eating.  At any rate, I was halfway through my bowl of pozole when I remembered to take the photo...and forgot to get that yuuuuge silver spoon out of the way.

There's a lot of partytimes here in this bowl right now.  And what about those darkish-yellowy Cornuts-looking things?

Hominy.  And topic #2 here at TTOSBF.

Maize.  Dried.  Soaked in lye (not the stuff in soap). Washed.  Canned.

And later...put into my pozole and my belly.

All the soaking softens the corn, which gives it a pretty unique texture, sort of chewy, sort of not.

When it's dried, hominy can be ground down for grits  Even finer yet, it becomes masa, used in authentic tortillas and tamales.

A lot of good things happening here today.  English language and food.  These are two of my favorites things (garnishes come in third place here).

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