Mexican New Year's Eve

Jorge with Memo

I left for Mexico, two days after graduating from Pleasantville High School in New York. I originally went to perfect my Spanish but within two weeks met Jorge Luis Jimenez. We were married and had two children. We lived 10 years of our 26 years married in Mexico, eight of those in Mexico City. It was there that I was graciously taught Mexican Traditions and food recipes by family, friends and the help!

Liz @ 9 months

Today being New Year's Eve, I thought I would share the Mexican family tradition. First of all, understanding the daily meal hours is important. Mexican eat breakfast before 9am, lunch (a heavy dinner) between 2-4pm and dinner (a light fare) between 7-9pm. On holidays, like Christmas and New Years, an exception is made and the heavy "comida" is eaten just after midnight. On New Year's Eve, each place setting has a top plate (at Abuelita's house is was a fluted glass plate) and 12 red grapes - with seeds. At the stroke of midnight, everyone stands at their plate and tries to eat their grapes the fastest. The person that does, will have good luck in each of the 12 upcoming months, represented by the grapes. I NEVER won as I could not stand eating the seeds!!

The meal that night was usually bacala "dried cod fish" hydrated in salted water days before then sauteed in olive oil with tomatoes and black olives. There was also a smoked ham - smoked at the local bakery. Served with roasted potatoes, corn or other vegetables, rolls and flan. As you can imagine, we ate late and then went to bed in the early morning. I was never partial to the fish dish but loved everything else, especially the flan - that's another entry!

For me the best part of New Year's Day was going to the Pozole Restaurant around the corner with the whole family. We would take up 3 large tables and eat Pozole. So after mush ado, here is the Mexican Recipe or both white and red Pozole:

Pozole: The White Recipe - Customary in Guadalajara, Mexico

2lbs pork roast - chopped into 2" cubes
4 cups diced onion
4 cloves garlic
3 bay leaves
4 cups of Hominy - can be bought along any Hispanic Food aisle in USA
2 tbsp Cumin
2 tsp salt
6 cups of water

Combine all ingredients into large stock pot and cook for about 3 hours or until meat is tender. Remove meat and shred, put back into pot along with any of the following to make Red Pozole, if desired. Buy 3-5 ancho or guajillo dried chiles. Remove the stems and seeds then place into separate pot. Cook with 2 cups of liquid from the Pozole broth until tender then purify in the blender. Strain while adding back to the Pozole Soup. Now you have made the traditional Pozole from Jalisco and Michoacan, Mexico.

The most important part of this meal are the garnishes! The first three are crucial the rest are optional:

• Dried Oregano - you can get Mexican Oregano - has a different flavor than Italian
• Cilantro - diced
• Avocado - diced
• radished - shredded
• cabbage - shredded
• onion - finely diced
• Chile piguin - ground
• Tostado chips or regular corn tostitos

So whether white or red, spicy or not, Pozole is a great hot meal for the "morning after" New Year's Eve  or any other night that is spent up too late!!

Feliz Ano Nuevo a todos!