Pozole Rojo

I have been on a comfort kick lately. Maybe it’s because I am about to say goodbye to my first graders this coming week- I am having all sorts of feels about it. Although no one could have imagined our year in class would be cut short, I have still been in contact with them and doing my best to give them a sense of normalcy in such a scary time for a 6 year old.

Nothing says comfort more than a warm hug from a bowl of soup. When I am feeling blue, a nice big bowl of Pozole does just the trick. It has a subtle kick of heat from the chili de arbol, but it is so worth it! The slight spice is what keeps your spoon going back for more. Traditionally Pozole Rojo is made with pork butt but I like to use thick cut pork chops combined with bone in pork steaks. Not only does this cut the cooking time, but it still creates a deep flavor from the bones in the steaks. It’s a win/win!

Although Pozole on its own is scrumptious, this soup is all about the toppings. The toppings are what turn this great bowl of soup into an irresistible bite. I love playing with the toppings, but traditionally there is shredded cabbage, cilantro, sliced radishes, diced onion and jalapeno, and lots of lime. I probably put more lime than necessary, but I love how the acidity perfectly cuts the richness.

Feel free to get creative with your toppings too! Some great ideas are: avocados, pickled jalapenos, sour cream, queso fresco, pepitas (pumpkin seeds), crispy tortilla strips, and the list goes on an on!

Happy eating!


For the Pork:

1 1/2 lbs thick cut pork chops, cut into small cubes

1 lb bone in pork but steak with bone

1/2 tbs cumin

1/2 tbs Mexican oregano

1/2 tbs salt

1 tbs olive oil

For the broth:

6 c low sodium chicken stock

1 onion peeled and halved (leave root intact to help take it out later)

1/2 tbs cumin

1/2 tbs Mexican oregano

8 peeled and smashed garlic cloves

2 bay leaves 1 tsp

salt, more to taste

1 30oz can hominy

For the Red Sauce:

4 cups water

3 dried Guajillo chilis, de-seeded

5 dried Ancho chilis, de-seeded

2 dried Chili de Arbol, de-seeded

4 garlic cloves

1/2 onion

1/2 tbs cumin

1/2 tbs Mexican oregano

1 tsp salt

For the Garnish:

shredded cabbage

sliced radish

diced onion

diced jalapeno




Prepare the red sauce:

In a pot, boil 4 cups of water. Once boiling, turn off the heat. While you wait for your water to boil start your red sauce.

In a heavy bottom skillet (I use cast iron) toast the dried chilis on each side. This “wakes” them up and helps bring out their earthy flavor. Be sure not to burn them! Once they are pliable add them to the pot of hot water and help submerge them by placing a plate on top of them. Let them steep for 30 minutes.

Add the chilis, 2 1/2 cups of their soaking liquid, garlic, onion, cumin, Mexican oregano, and salt to a blender and blend until smooth. Run the mixture through a fine mesh strainer to remove any excess pulp. Set aside your strained red sauce.

Prepare the Pork Broth:

In a large bowl, toss pork with salt, cumin, and Mexican oregano. Set your pressure cooker to the saute mode, add the oil, and brown the pork in batches. Once all the meat have browned, return the pork back to the pressure cooker and add all of the broth ingredients except for the hominy. This will be added at the end to ensure it does not disintegrate.

Pressure cook the soup for 30 minutes using your manual key. When finished, let the pressure cooker release naturally (this means do not turn the knob at the top to manually release the pressure-just let it do its thing for about 15 minutes and drink a glass of wine 🙂 ). Once it has naturally released its pressure, remove the top and take out the halved onion. Remove the pork steaks, shred, and remove the bones. After, set the pressure cooker to the saute mode.

Add the red sauce and hominy and saute for another 15-20 minutes.

Adjust the salt level to your taste.

Ladle yourself a bowl and top with garnishes.

Sopa de Conchas con carne (Conchitas)

What a beautiful day it was outside today! I mean, perfect weather after yesterday’s gloomy downer. Don’t get me wrong, I am all in on a gloomy day–if there is rain. One of my favorite things to do is sit on my back porch with a good book on a rainy day. But NOT today! The sun is shining, the birds are singing, there is a breeze to cool us down….it was amazing.

Today’s recipe comes from a childhood favorite of mine, Conchitas. Mmmm, I love a great soup that hits every part of my soul! I remember having it when I was younger and loved it. I have tried to find it at restaurants here in San Antonio, but haven’t had much luck. No worries, I decided to make my own and it certainly brought me right back to our old kitchen table, surrounded by family. The only thing I was missing was a good homemade tortilla to dunk in this brothy goodness.

I hope this recipe finds its way to your table and is enjoyed by your loved ones they way I always loved it.

Happy eating!


2 tomatoes, cut in half

1 green bell pepper, de-seeded

1/2 onion

3 garlic cloves

1 cup of water

1 lb ground beef

1 tbs oil

8 oz small shell pasta

4 cups chicken stock 1

8 oz can of tomato sauce

1 tbs cumin

1 tsp salt, more to taste

1/2 cup cilantro, with stems


In a blender, combine the tomatoes, bell pepper, onion, garlic, and water. Puree until smooth and set aside.

In a pot, brown you beef until fully cooked. After, drain your meat and set aside. Leave about a tablespoon of rendered fat in your pot.

Add the oil to the pot along with your shells to toast. Be careful to watch and consistently stir to ensure they do not burn.

Pour in your chicken stock, puree, tomato sauce, cumin, salt and cilantro and bring to a boil. Reduce to a simmer and add the beef back to the pot. Cook for 15-20 minutes, checking periodically if the shells are al dente.

Top with fresh cilantro.

Crispy Chicken Nuggets

I finally received my grocery order! **insert angels singing from the heavens** I don’t know about you, but I had my items waiting in my cart for a long while. I would go back everyday, multiple times, to see if any curbside or delivery slots had opened up–and for a couple of weeks there were NONE! Zero. Nada. Zip. To say that my anxiety was on the rise is an understatement. But alas, the delivery came and all is right in my household again.

Today’s dish comes at the request of my friend who grew up on her dad’s chicken nuggets. I absolutely loved the idea of making these tiny parcels of goodness for Troy because I knew he would go bananas over them….and he did. Thank goodness I made them for lunch because they were devoured in 15 mins flat!

I served these with my Everything Sauce and it was a perfect pairing. The recipe for the sauce is below.



3 chicken breasts, cut into nugget sized cubes

1 1/2 cup milk

2 tbs hot sauce (or more if you like it spicy!)

2 eggs mixed with 1 tbs milk

2 cups panko breadcrumbs

1/2 cup flour

1 tbs cornstarch

1 tsp salt, more to sprinkle when nuggets come out of the oil

1/2 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

frying oil of choice- I used vegetable oil


Mix the milk and hot sauce together until well combined. Place the cubed chicken into the mixture, cover, and place into the refrigerator for at least 1 hour. This is going to help your chicken be super moist!

In a shallow container, beat the eggs until frothy.

In a separate container, combine the panko, flour, cornstarch, and spices.

In a heavy bottom skillet on medium heat, pour in your oil until it is about an inch in depth. Let it come up to temperature while you start breading your chicken. To test your oil, place a piece of panko in the oil. If it starts to bubble, your oil is ready. If it sinks to the bottom then the oil is still to cold for frying.

Take a couple of pieces of chicken out of the milk mixture and place them into the eggs. Remove one piece of chicken from the eggs at a time, shaking off the excess egg, and place it into the panko mixture. Fully cover and set on a wire rack.

Once your oil is hot, place chicken, one piece at a time, in a clockwise pattern. This will help you remember which pieces to turn first and in what direction. Fry for 3-4 minutes on one side, flip, and another 3-4 minutes on the other until you reach a golden brown crust.

Remove from oil and sprinkle with salt while it is still hot. Serve with my everything sauce *recipe below*

Evie’s Everything Sauce:

Y’all, this sauce is seriously yummy! I love using this sauce as a dip for my fries or as a condiment on my burgers. This recipe couldn’t be any easier either!

1 cup of ketchup, 1/2 cup mayonnaise, 2 tbs dijon mustard, 1 tbs hot sauce (or to taste–I like a little kick!) and 1 tsp of honey. Mix all ingredients together and chill before serving.