February 9, 2020
Happy first birthday to Lilacs and Green Onions! Wow, a year really does go by fast. As I started to write this, I was reflecting on how much I have learned over the past year. Mostly I learned that blogging is hard work.
Successful bloggers will tell you to treat blogging like a full-time job and they are right. Since I already have a full-time job, there have been many times over the past year where I just haven’t had the energy to capture what I am cooking, or ideas will come to me but life happens and I don’t move fast enough to publish the content before the season is past. I am still working to find that balance between day job and maintaining a steady presence here.
I have also learned that there are times where I want to cook simply for the joy of it, without the pressure of capturing photos throughout the process or developing content. If you follow my Instagram account you have likely noticed.
I learned social media has it’s own universe. Researching algorithms and Search Engine Optimization is as fun to do as it sounds. That universe is changing all the time and constantly rewriting its own rules. I still have much to learn.
Entering the blogging world a year ago to create this space has been a crazy, fun, anxiety-ridden, and exciting ride! I traveled to Juneau, Alaska! I attended the International Food Blogger Conference there where I had the pleasure of meeting fellow bloggers and learned from people who do this well. I enjoy hearing from people who keep coming back to this space, who cook the food I suggest, and who have joined me on culinary adventures. I kind of like it here. I think I’ll stay a while.
Red Pozole with Chicken
Serves 8
Adapted from Isabel Eats. The original recipe provides instructions for a slow cooker method, however, I wanted a faster option so my instructions on the stovetop take approximately 45 minutes.
I am still recovering from a respiratory infection that started right after New Year's. Feeling crummy, along with the cold and snow has me wanting all the soups these days. I found this version of Pozole particularly comforting. I suggest serving with a gooey cheese quesadilla.
2 tablespoons olive oil
2 pounds boneless, skinless chicken thighs
1 shallot, finely diced
1 tablespoon chili powder
2 teaspoons minced garlic (about 4 cloves)
2 teaspoons cumin powder
1 tablespoon dried oregano
1 teaspoon kosher salt
4 cups chicken broth
2 cans (10 ounces each) Red Enchilada Sauce
2 cans (25-ounces each) white hominy, drained and rinsed
Salt and pepper to taste
Toppings:
Finely shredded cabbage
Fresh lime juice
Thinly sliced radishes
Chopped cilantro
Heat the oil in a large pot over medium heat. Season both sides of the chicken with salt and pepper. Brown the chicken in the oil, approximately 5-7 minutes on both sides.
Add the shallot to the chicken, along with the chili powder, garlic, cumin, oregano, and salt. Sauté about 1 minute to let the shallot soften and spices bloom in the hot oil.
Add the chicken broth and enchilada sauce. Bring the liquid to a gentle boil and turn down the heat to low. Simmer for about 30 minutes. In the meantime, prepare your toppings.
Remove the chicken from the soup and shred with 2 forks. Add back to the soup with the hominy and simmer another minute to heat through. Adjust salt and pepper to taste.
Serve with desired toppings.