Meanwhile, parboil the pepper halves in a little salted boiling water for 3 minutes; drain.
I didn't realize until I was going to make these that I already have a Taco Stuffed Peppers recipe on my site.
Although the question was the same one I always asked each boy a couple of weeks after he arrived, I didn’t expect the newest one to ask for something so complicated. Although I had grown up in Southern California where Mexican cuisine was common, and I knew how to make the pork and hominy soup, my options were limited. Pozole soup is a Mexican cuisine specialty that’s popular in Mexico and Latin America. While breaking away from authentic Mexican tradition, this simplified version of Pozole combines all three traditions into a single gluten-free soup. Due to its ease and convenience, this recipe for Pozole makes an excellent choice for a Mexican party theme when entertaining, and is especially simple for the holidays, a birthday celebration, or feeding a crowd since it can be made ahead, thrown into a crock pot, or reheated. For additional ideas about how to eat pozole, you won't want to miss watching the following video.
Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. All the taste of a jalapeno popper but in a high protein, low fat and gluten free Turkey meatball, over healthy zucchini noodles! Peel the zucchinis and slice lengthwise on a mandolin using a 5mm julienne blade, to make long noodles.

Rinse the zucchini noodles to get off the excess salt, and cook in the pre heated pan until they are lightly browned, about 5-7 minutes. However, this one is a little different and you can't have too many stuffed pepper or Mexican-style recipes. It also contains a dried specialty corn called hominy that has to be soaked for several hours in limed water. Although I never allowed the boys to control my choices, if he was craving authentic Mexican Pozole, I couldn’t help him. It’s generally served for fiestas and special occasions such as holidays or birthdays.
Small Mexican restaurants where you could find authentic Mexican cuisine served it every weekend along with Menudo. It’s made with an assortment of dried red chilies and either chicken or pork along with the hominy. By overlapping the colors and taking advantage of convenience foods, this recipe for Pozole makes an easy, one-bowl meal that can be served on a regular basis. Cover the pot, reduce the heat to low, and simmer for about 2 hours, until the pork cubes are nice and tender. It's a Christmas food where I live, and usually prepared in a slow cooker over several hours.
Lover of health and fitness, a follower of Christ, recipe developer, photographer and obsessed with cookie dough, pink & leopard print. Once soaked, you rub off the hard outer shell of each corn kernel, and then rinse the swollen corn several times in clean water to get rid of the hominy’s toxins.

My job was to create the weekly menus as well as do the grocery shopping and most of the cooking, so I tried to do what I could to make the boys’ transition into the home more comfortable. Traditionally, Pozole is also served with hot corn tortillas or crunchy tortilla chips on the side, but a simple banana bread would also go well. Before we went gluten free, we tried a Mexican Restaurant here in central Utah, but it just wasn't authentic enough for us.
I wouldn't use a pig's head - I know, I'm a wimp - but pork butt works wonderfully and lends the soup a gorgeous flavor.
To complete the Mexican menu, I always served it with wedges of fresh pineapple and a creamy flan for dessert. While not everyone enjoyed the baked custard, the Mexican soup received rave reviews and was asked for by both boys and staff on a weekly basis.
You can also add sliced sausages, shrimp, or use both pork and chicken to make it more festive and memorable.
Then, I came back to Canada and, amongst my post-vacay-it-rains-all-the-time-in-the-Northewest blues, I forgot ALL about them.
Throw in some red onion and a little bit of corn and you’ve got a fiesta for your taste buds.

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