Crapaw’s Mexican Soup

Pozole or Menudo

Pozole is made with either pork or beef. Menudo is made with beef tripe.

1-½ lbs of Meat (see above).
2 tsp. Salt.
3 qts. Water.
1 tbls. Oregano.
1 clove Garlic, mashed.
1 #3 can (20 oz.) Hominy.
1 cup Red Chili Sauce (recipe below).
1 tbls. (2 cubes) Chicken bouillon.

All the above are approximate. Adjust to taste.

Cover the meat and ½ the salt with the water. Bring to boil, cover and simmer over medium heat until tender (about 1 ½ hr. for the pork, longer for the tripe).

Add oregano and garlic, continue simmer for 30 minutes.

Add Hominy, Red Chili Sauce and Chicken bouillon, continue simmer for 20 minutes.

Add remaining Salt to taste.

Serve with chopped Serrano chilies, chopped onion, chopped cilantro and lime quarters to squeeze over soup. Add Hot Sauce to taste.


Red Chili Sauce

As usual, everything is approximate and to taste.

12 large dried red chili pods.
3-½ cups water.
2 cloves garlic, sliced.
2 tbls. Oil (Bacon drippings are best).
2 tbls. Flour.
2 tsp. Salt.
2 tsp. Oregano.

Stem and seed the chili pods. Bring to boil in the water and simmer 20 minutes. Put in a blender with the garlic, oregano and salt. Puree until smooth.

In a large skillet, make a roué with the oil and flour, stirring until smooth and brown. Remove from heat and stir in the chili puree and stir out any lumps. Return to heat until thickened, then add remainder of cooking water and simmer 10 minutes.