Zany Graze

Pozole Soup

z-admin — Thu, 05 Apr 2012 22:07:25 +0000

Hola! Joy and I, along with our friends, Dave and Michelle from Northwest Media, just got back from Cabo San Lucas, Mexico. While eating out most every night we experienced some great Mexican cuisine. One item that we fell in love with…a traditional Mexican soup called Pozole(Po-so’-lay) which was on the menu of many great restaurants. I mentioned this soup to Zany’s Chef, Nicholas Garcia, who is of Mexican descent and was very familiar with Pozole Soup. Within a few days he had created Zany’s versions of this incredible Mexican soup. Wow! It was as good as anything we tasted in Mexico.

Here is my explanation of how Pozole is made. Typically a rich red broth made from dried Guajillo Chilies, with an addition of Pork or Chicken, and Hominy. Guajillo chilies are a very mild Chile so it has a great chili flavor but without the heat. T

Top off your bowl of pozole soup with various fresh ingredients that are provided on the side like diced Avocados, thin sliced Radishes, shredded Cabbage, diced Onions, Limes, and crunchy Corn Chips. If you like it HOT you also can add some thinly sliced Serrano peppers. mmm,mmm. I hope to make Pozole a permanent addition to Zany’s soup menu. It’s a good contrast to our ever popular Chicken Tortilla soup. Presently it’s available as a cup or as a dinner serving in the Idaho bowl. Gracias to Chef Nicholas for this great addition to the Mexican section of Zany’s menu.
Bruce Finch, Owner

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