If you know me then you know that I live in Oaxaca, Mexico and have been for about the past four years. You would also know that my husband is Mexican, Oaxacan, Ismenan. He comes from the heart of Oaxaca where an old traditional culture is still very present. It’s not out of the ordinary to hear someone bartering in zapotec, a native language, wearing a huipil and enagua, their traditional dress.
On market day it’s like going back in time to a more simple time where the food that you serve to your family was freshly bought that day from a farmer or fisherman that had just harvested it that morning. In “el istmo” or the isthmus as well as the rest of Oaxaca, the food is simple, made with few ingredients but packs a punch and will definitely wake up your taste buds.
One of the traditions that is not specific to Oaxaca, but to Mexico in general is to celebrate everything. There is a fiesta for everything, ‘calenda’ or parade for every saint and party food with every celebration.
One of the foods that you will see at any important occasion is pozole. Pozole is a traditional soup normally made with shredded pork and hominy, topped with radish, onion and cabbage. You always know you’re at a good party if they have pozole!
But I always hate waiting for a good party to eat pozole so my Oaxcan and I decided to celebrate by ourselves and make our own version of this traditional dish.
I’m not much of a pork fan so instead of pork we used shredded chicken which I already had waiting in the fridge. We started with the broth, added the chicken and hominy and let the flavors get friendly for about an hour. Then just serve and add your toppings!
- 8 cups chicken stock
- 2 cups enchilada sauce
- 3 cups of shredded chicken
- 1 lb hominy
- ½ tbs cumin
- ½ tbs oregano
- Sliced cabbage
- Diced onions
- Sliced radish
- Add stock, chicken, hominy, enchilada sauce and spices to a large pot and bring to a boil.
- Once boiling, simmer on low for about 45-60 minutes.
- Top with sliced cabbage, onions and radish. Enjoy!