Coming back to school is always a little bit of a rude awakening. Monday was a ruder awakening than usual, though. The plane got delayed leaving Seattle, it was one in the morning by the time I was finally walking up the jetway in Newark and I could see my breath. I could see my breath. Let me remind you, I spent most of December in Houston, where I went for a number of gorgeous runs in the 70F weather. I was home in Seattle where it frosted one night, was windy enough to nearly knock me off my horse and sprinkled us with sunshine for the rest of Christmas break. I was not prepared for New York.
You know what? When I went into work at o’dark-thirty (read: 5am), and it was 11F, real feel 3F, that was really cold. It was even colder, because I was only wearing scrubs, and scrubs are made of flimsy cotton. Pretty much the only thing I’ve thought about all week is what soups, stews and other hot food I could make to try to warm up my poor, freezing body. In surgeries, I’m dreaming about sausages bobbing gently in hot broth. During rounds, I’m contemplating crumbling herbs into a steaming pot. When I’m doing literature reviews, I’m actually revising recipes in my head. Hey, at least I can imagine being warm, right?
Sister’s response, when she saw this photo, was as follows. “Oh my lands, you’re disgusting, T. You made that after a 12 hour shift that started at 5am? Oh my lands. How did you do that? I hate you. You make me feel like a bad person.” I told her she could see how easy it was to create this oregeno-scented, chili-flaked posole studded with sausage and swimming in chicken stock when this post published in the morning. Also, I reminded her that she’s the one that is at school on several prestigious scholarships, and she’s the one who works harder than Brother and I combined. In the meantime, I ate a big bowl for dinner, and now, at least my tummy is an appropriate temperature.
When I originally contemplated making this, I invited over a friend who does not do sweet peppers or spicy peppers, so I revised the recipe to leave those things out, substituting just a few chili flakes for a little heat. Next time, I’ll definitely try making it as written. I love this version, but a little spicy broth would go even father towards kicking in the New York winter’s teeth. I also upped the hominy because I like it a lot. Do not leave out the oregano, and please splurge on the fresh stuff – it really makes this soup.
Quick Mexican Posole
Adapted from Betty Fussell
Allow 1 hour. Serves 6.
1 pound sausage, chopped (chorizo, Italian, chicken, pork, etc)
2 onions, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons fresh oregano, chopped (can substitute 1 teaspoon dry)
1 1/1 teaspoons red chili flakes
2 cups chicken broth
4 cups canned hominy with liquid
In a kettle, fry the sausage until it’s cooked through and well browned. Remove to a plate. Add the onion and garlic to the kettle, along with the vegetable oil, and saute until the onion is just beginning to caramelize. Toss in the oregano and saute a few minutes more. Add the chicken broth, chili flakes, hominy and reserved sausage to the kettle and bring to a slow boil. Simmer for thirty minutes to allow flavors to meld.
Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information, as well as a complete listing of who has participated and links to every recipe we’ve made so far, here. This is who is joining this week.
Mary of One Perfect Bite | Joanne of Eats Well With Others | Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Kathleen of Gonna Want Seconds | Barbara of Moveable Feasts | Linda of Ciao Chow Linda | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen | Annie of lovely things | Claudia of Journey of an Italian Cook