Someone once said that "food is the most primitive form of comfort". I don't remember who said it or if those are even the exact words, but I do agree with it whole-heartedly. Food has the ability to comfort us and make us feel better, like a bowl of Caldo de Pollo (Chicken Soup), when you're feeling sick. A big bowl of creamy Macaroni and Cheese when you're feeling a little homesick. Or a couple of scoops of ice cream, after you've fallen and scraped your knee. Food soothes our souls like a warm embrace.
And that's exactly what we've needed to help us get through the last couple of weeks. For those of you that don't know, my beloved mother-in-law passed away last week. Her sudden passing has been devastating to us all. And while nothing can take away the pain of our loss, we can find comfort in the dishes she used to prepare for us, like her Pozole and Tostadas de Lomo, and the treasured memories they evoke.
As much as I longed for a bowl of my suegra's Pozole, I wasn't up for the time-consuming work of soaking the dried corn and rinsing it, then cooking it again waiting for it to soften. And I didn't want to cheat by using canned hominy, like I usually do. So, I settled for something a little easier, but just as warm and inviting...Pozolillo Rojo. Pozolillo has all the same great flavor of regular Pozole, but it's made with chicken and fresh corn, and takes a lot less time to prepare. Like Pozole, Pozolillo Rojo is flavored with dried ancho chilies and garlic, but there's also a green version called Pozolillo Verde, made with tomatillos and roasted poblano peppers.
- 2 pounds bonesless, skinless chicken breasts, cut in bite-size pieces
- 3 cups fresh corn kernels (I used maiz negro -a reddish-purple corn- but any color corn will do)
- 3 dried ancho chilies
- 2 cloves garlic
- Shredded cabbage
- Chopped red onion
- Thinly sliced radishes
- Lime wedges