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A white Christmas with red pozole

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A white Christmas with red pozole

As a Christmas tradition, a student celebrates the holidays by keeping warm with a bowl of pozole.

As a Christmas tradition, a student celebrates the holidays by keeping warm with a bowl of pozole.

Joanna Mejia

As a Christmas tradition, a student celebrates the holidays by keeping warm with a bowl of pozole.

Joanna Mejia

Joanna Mejia

As a Christmas tradition, a student celebrates the holidays by keeping warm with a bowl of pozole.

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We all have our own unique traditions during the holidays, whether that be celebrating Hanukkah and spinning a dreidel, or cooking tamales and singing along to Burrito Sabanero. Every holiday custom is beautifully different and should be respected.

In my household, we celebrate “Christmas” on December 24. We all stay up until midnight, open gifts and drink cider and champurrado. However, before these festivities begin, my whole family cooks up a meal. It is our little tradition to make red pozole and stay warm in the comfort of our home.

Listed down below are the ingredients and steps to make my family’s pozole. I hope you enjoy and maybe start a new tradition in your household.

P.S. A dash of love and a sprinkle of kindness wouldn’t hurt.

Ingredients:

1 29 oz can of hominy

½  lb. pork (amount to your desire)

½ lb. chicken (amount to your desire)

Broth:

Water

1 head of garlic

1 onion

2 tbsp. chicken seasoning

Liquified hominy

Red Sauce:

10 Guajillo chiles

Salt

Water

Directions:

  1. Pour the can of hominy/pozole into a big pot. Fill the pot with water to your desire, depending on how much broth you would like to have. Begin to heat it up with a medium setting on heat.
  2. Add the head of garlic, onion, and the uncooked pork and chicken to the pot as the water is boiling in order for it to cook.
  3. As your hominy/pozole is cooking, begin to make the sauce. In a separate small pot, boil 10 guajillo chiles with water. Boil until the chiles are cooked and soft.
  4. Pour the contents into a blender, add salt, and liquify until you have a thick red sauce.
  5. Pour the sauce into the pot with the hominy, pork, and chicken. Let it blend and cook together. Stir occasionally.
  6. In the meantime, blend some hominy in the blender to get a thick paste. Pour this into the broth in order to give the pozole a thicker consistency.
  7. Add two tablespoons of the chicken seasoning and let that cook with all the other ingredients.
About the Contributor
Joanna Mejia, Staff Writer

Fun Facts:

I love to eat açaí bowls and chickens. All kinds of chickens: grilled teriyaki chicken, fried chicken, grilled chicken sandwiches, chicken...

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A white Christmas with red pozole