Some households have his and her towels. Our household has his and her meals. Our marriage is one that defies gender stereotypes. While most women probably wished their husbands laid off the meat, I have the opposite problem. I love a slab of meat - the bloodier, the better. B on the other hand would prefer yogurt and granola with a couple of tablespoons of flax seed or his hemp protein powder. We often look at each other's meals and wonder, "How the hell is she / he putting that into their body?" Despite our different eating preferences, I do often try to find meals that can cater to both his vegetarianism and my carnivorous cravings at the same time. After all, it's not only more fun to eat together but to share [almost] the same meal.
Last night was a perfect opportunity for one of those accommodating meals as we had both tofu and left over roast chicken in the fridge. The past few days of rain had me jonesing for some warm soup, and I've been on a hispanic food kick ever since we moved into our new place that came with a Mexican grocers as a neighbor. It didn't take me long to decide that some chicken for me, tofu for B pozole was going to be on our Friday night staying-in-and-dry dinner menu.
I love it when compromise tastes so good.
His [Sin-Carne] and Hers [Con-Pollo] Pozole
for two on a rainy night
2 tbsp canola oil
1 garlic clove, minced
1 white onion, diced finely
3 tbsp salsa verde
2.5 cups of vegetable broth
1 cup of hominy
1/2 tsp of oregano
1/2 a head of cabbage, sliced thinly
salt & pepper, to taste
2 radishes, sliced thinly
a small handful of cilantro, chopped
1 lime, sliced into eighths
leftover roast chicken / rotisserie chicken
OR tofu
Heat a 3.5 quart dutch oven or other medium-sized soup pot up. Add oil and then garlic. Let garlic sizzle in the oil for about 15 seconds before adding onions. Saute for about 2 minutes and add salsa verde. Let cook for another minute before pouring broth over cooked onions. Add hominy, oregano and cabbage. Cover pot and bring to a boil. Simmer with the lid off for about 10 to 15 minutes. Salt and pepper to taste. Garnish with radishes, cilantro and lime. Top with desired protein.
Compromise and a delicious pozole really is that easy.
Such a sweet post on the ease of compromise (most times) and pozole. Also, love your profile photo. Can't wait to see what's next...
Posted by: Elizabeth Howes | 02/22/2011 at 08:10 AM