Pozole soup tres carne.
Meat soups
Mexican cuisine
This hearty stew is rich in flavor and very filling without weighing you down. Rice and black beans substitute for the hominy, here so it isn't technically a pozole. It doesn't lack anything for flavor, especially after putting the fresh ingredients in at the table. Serve with a platter of shredded cabbage leaves, cilantro, slices of avocado and lime and add while the soup is still very hot to customize your soup. <br />Towards the end of every year -after Christmas- a few of my closest friends and I gather for what we call Gourmet Taco Christmas. Family and stress are banned at this boozy feast, where we eat delicious Mexican and South American foods made completely from scratch. Nothing is pre-packed or canned (except perhaps the olives) we even make our own flour tortillas. With lard. The way God intended. <br />This year I made this hearty soup for our day of celebration and relaxation where we cook, and exalt in the best part of the Christmas season: it's end. <br />This bad boy takes some time, too. So don't start it unless you've got the three to five hours to wait on it to cook.
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