The Hangover Cure Pozole Soup Recipes

THE HANGOVER CURE POZOLE SOUP

Steps:

• Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside.
• Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
• Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat.
• Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
• Cook another 15 minutes or until soup has thickened.
• Serve with a dollop of sour cream and some minced cilantro if you want.

HANGOVER SOUP

Steps:

• First, take the meat of your choice, brown it in a frying pan with one half of the onion.
• Drain the meat and leave it in the pan until you are ready to put it in the pot.
• Boil your macaroni, drain and set aside the noodles in the strainer.
• Take your pot and add the 2 cans of tomatoes, dice the onion and throw it in the pot with the salt, pepper and garlic powder.
• When it gets to a nice boil, add the tomato paste, hamburger and macaroni.
• Let it boil down a bit, then add the 2 cups of water, stir.
• Now the optional part: If you want to add anything else to the recipe(like parmasean, etc.) this is the time to add it. Give the soup a stir and get out the bowls and spoons, because your Hangover Soup is done! :D Enjoy!

POZOLE SOUP

Steps:

• Heat olive oil in a Dutch oven add bay leaves, pork and sauté 2-3 minutes. Add pork bones, garlic and sauté 1-minute.
• Add onions, carrots, celery, 1-tablespoon sea salt, 1-tablespoon black pepper and sauté 2-3 minutes.
• Add chili powder, cumin, oregano and stir well.
• Add beer, bring to a boil and reduce to a simmer for 5-minutes.
• Add red chili sauce, Clamato juice, hominy and chicken stock. Bring soup to a boil and reduce to a simmer for 2 hours.
• 30 minutes before soup is finished add cilantro. Season with fine sea salt and fresh cracked black pepper to taste.
• Remove the pork bones, bay leaves and discard.
• Serve in warm soup bowls.
• Garnish with cabbage and radishes.