Ponche is a delicious hot and fruity drink that is traditionally served during the Winter months in Mexico. Pozole which means hominy in Nahuatl is a savory soup that is often served in Mexico during celebratory times like Christmas, New Year's and even quinceaneras or weddings. The posadas are a centuries old tradition in Mexico and Latin America. If you want to learn more about posadas check out this recent Buzz Feed article.
During our Facebook Live, we talked about our favorite posada memories, holiday foods, and the importance of passing the values and traditions of our culture to our children. We also answered questions from you about how to have a successful posada (Hint: You need sparklers), how to make the perfect ponche, pozole and what's in our Oaxacan posada kit!
You can catch the replay here.
We wanted to share Lola's Cocina's delicious ponche and pozole recipes that will be a hit with your family and friends at your holiday, or New Year's celebration.
Thank You so much Lola for coming over and for sharing your recipes with us. You are welcome back to our place anytime!
Lola’s Cocina Red Pozole with Chicken
Ingredients for the soup:
- 4 chicken breasts, bone-in and with skin
- 2 celery stalks with leaves, halved
- 1 large onion, peeled and halved
- 8 garlic cloves, peeled
- 3 bay leaves
- Salt (to taste)
- 2 25-ounce cans white hominy, drained and rinsed
Ingredients for the red chile sauce:
- 4 dry ancho chiles, seeds and stems removed (for additional spice, leave seeds in one chile)
- 4 dry guajillo chiles, seeds and stems removed (for additional spice, leave seeds in one chile)
- 6 cloves garlic, peeled
- ½ medium yellow or white onion, peeled
- ½ teaspoon Mexican oregano
- Salt, to taste
- 2 tablespoons canola oil
Optional garnishes and sides:
- Shredded cabbage
- Chopped radishes
- Chopped cilantro
- Chopped onion
- Dry Mexican oregano
- Dry red pepper flakes
- Fresh lemon or limes
- Crema Mexicana
- Combine chicken, celery, onion, garlic, and bay leaves in a large stockpot.
- Add approximately 4 quarts of water, or enough to cover ingredients completely. Heat the water to just under a boil over medium-high heat.
- Reduce the heat to a low simmer and cook for approximately 45 minutes or until chicken is thoroughly cooked, but not dry.
- Taste broth and season with salt. Remove chicken from broth and set aside. Discard vegetables. Add hominy to broth and continue cooking, adding water if necessary if liquid reduces significantly.
- In the meantime, remove skin and bone from chicken, shred, and set aside.
- Bring 1½ quarts of water to a boil in a small stockpot. Remove from heat and add chiles. Cover and set aside for 30 minutes or until chiles are soft.
- Blend chiles, garlic, onion, oregano, and salt with 4 cups of liquid from the chile until smooth. Taste and adjust salt if necessary. Your mixture should be slightly salty because this will flavor your broth. If you’re not using a high-powered blender, you’ll have to strain this mixture to remove any fibers.
- In a large saucepan, heat oil over medium flame. Once hot, add chile mixture and sauté, stirring frequently to avoid burning and until slightly reduced, for approximately 20 minutes.
- Add mixture to broth. Add shredded chicken. Mix well and bring to a boil. Lower to low-medium flame, cover, and cook for at least one hour or until flavors are well developed.
- Serve hot in a large bowl with desired garnishes, tostadas, and crema.
- Super Mamas Tip: You can make this with various meats, Paulina loves her husband's pozole made with cabeza de puerco (pig's head)
Lola’s Cocina Ponche
- 6 quarts water
- 8 tejocotes
- 6 raw tamarind fruits
- 8 3-inch pieces of raw sugar cane peeled and sliced lengthwise
- 3 5-inch sticks Mexican cinnamon
- 5 apples cored and diced into small cubes
- 2 7.5 -oz. cones of piloncillo (or to taste; raw cane sugar sugar may be used as a substitute)
- 2 cups dry hibiscus flower
- 15 prunes
- 10 guavas quartered (or whole, depending on preference)
- In a small pot, boil tejocotes and tamarind over medium heat for 15 minutes or until tejocotes become soft. Once cool enough to handle, peel tejocotes by hand. Break outer shell of tamarind fruit and extract pulp.
- In a separate large stock pot, bring water to a boil over medium-high heat. Add sugar cane, cinnamon, apples, piloncillo, and hibiscus flowers. Cook for 30-45 minutes.
- Lower heat and add peeled tejocotes, tamarind pulp, prunes and guavas. Cook for an additional 30 minutes or until flavors are well developed.
- Serve hot with spoonfuls of fruit. Garnish with a raw sugar cane and cinnamon sticks. You may also add a splash of whisky or your favorite spirit to transform this recipe into a delicious adult beverage!
- Note: This recipe may also be prepared in a crock pot on medium heat setting and cooked for 6 to 8 hours. Jarred tejocotes can be used in place of fresh ones and can typically be found in Latin supermarkets. They do not need to be boiled since they are already prepared in syrup, but should still be peeled. Feel free to get creative with this recipe and add your favorite fruits!
- Super Mamas Tip: make sure and place it in a festive cup and add lots of fruit at the bottom our must have is caña!