A very, very long time ago, about a year after my husband and I were married, we went through a wedding phase. Every weekend, for that whole year, we had a wedding to attend. Ultimately, we hit the trifecta: a wedding Friday night, Saturday morning, and Saturday night. (Even guests need Sundays for rest.)
This is not a traditional Mexican pozole, this is my version. Traditional pozole is made with hominy, it can be red, it can be green, it can be made in a million different ways. The color of the broth is what makes it different. In some states, it's made with a combination of dried chiles. In other states it is made with mole, a thick sauce made with chocolate, nuts, spices, and chiles. Mexican cuisine is huge in color and variety so that's what I'm calling this this recipe below, green pozole, my version.
Paletas heladas are a traditional summer treat. In every part of Mexico you can see guys pushing around carts, in parks and plazas, filled with paletas. As he passes by pushing his cooler on wheels, he'll call out his treats: lemon, lime, hibiscus, strawberry, vanilla, whatever you can think of ... I love them all.
This is the most Mexican quinoa salad you'll ever find. It's made with black beans, hominy, cilantro, and pumpkin seeds - classic Mexican flavors in one very simple dish. This is a go-to recipe that can be thrown together in just a few minutes and will leave you very satisfied. Even better, you can make it from ingredients that are already in your pantry and fridge.
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