Light And Easy Chicken Pozole Soup

(Serves 6)
Prep time: 20 minutes (does not include overnight soak time for pozole)
Cook time: 1 hour 
Total time: 1 hour 20 minutes 

We recently had our second baby; and considering mama was recovering and in need of some hearty healthy soupy goodness I decided to make chicken pozole soup. I really love this soup mainly because of the deep corn flavor you get from the pozole or hominy. You can also substitute the chicken for pork or beef if you like (if you do make sure you cook the meat longer). In this recipe I made a variation where I used pasilla negra chili’s but you could also use ancho or guajillo chili’s.


  • 1 cup dried white or blue corn pozole (soaked in water overnight)
  • 1/2 small red onion chopped 
  • 2 pounds boneless chicken thighs sliced in 1-2 inch pieces and marinated with ginger garlic, turmeric and paprika 
  • 1/2 chicken maggi cube for flavor
  • 2 oz black dried Pasilla negra chili’s 
  • 2 no. Bay leaves 
  • 4 large cloves garlic chopped 
  • 1 teaspoon cumin powder
  • 2 tablespoon dried oregano crushed
  • 1 lemon juice 
  • 1/4 cup cilantro

For the garnish

  • 1 small onion chopped 
  • 1 avocado sliced
  • 1 lemon 
  • 1/2 cup fresh cilantro chopped
  • Sliced toasted bread 


Soak 1 cup of posole corn overnight. Pressure cook with 2 cups water until done (I pressure cooked for 5 whistles) alternately you could also use prepared white corn hominy which comes canned from the store. I prefer the stronger flavor you get when made from scratch. 

Marinate and set aside the chicken for 15-20 minutes. While chicken is marinating seared the chili’s and pulse in a food processor with a little water to get a smooth chili paste. In a medium vessel on medium heat sauté onions, garlic and bay leaves until onions are golden brown. Add in the cooked corn with the water along with the chili paste, cumin powder and lemon juice and chicken maggi cube. Bring to a simmer. While simmering in a pan fry the chicken in a little oil until done. Add in the chicken to the soup and simmer.

Adjust the consistency of the soup with water as desired. Adjust salt and pepper for taste and add in the fresh cilantro. Let simmer for about 30 minutes.

Serve topped with onions, avocado, cilantro and lemon and a side of toasted bread. 

Agua de Chayote

(4 Servings)

Cook time: 30 min
Prep time: 10 min
Total time: 40 min

  • 1/2 Chayote grilled and diced
  • 4 cups water
  • Juice of one lemon
  • 4 tablespoon agave nectar
  • 6 shiso leaves (optional)
  • Hand of Buddha (optional)
  • Salt to taste

Peel, halve and scoop out center of chayote. Heat over to 400F. Add a little oil to a along tray and place the chayote face down and bake for 30 min.
Dice half a chayote and purée in food processor. Add to water with juice of lemon, agave nectar, a pinch of salt and shiso leaves and set aside to chill in the refrigerator
Serve over Ice with a shiso leaf and one slice of the hand of Buddha(if you don’t have hand of Buddha, a slice of lime will also do).


(4 servings)

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you are looking for a sweet treat recipe for the holiday season, look no further! These light, fluffy churros rolled in brown sugar and cinnamon and finished with a cajeta (Goat’s milk dulce de leche) dip will blow your minds away! Traditionally served with a chocolate dip, churros are really quick and easy to make. These warm churros on a cold wintery day will lighten up the mood and get you singing Christmas carols.

Continue reading “Churros”


(6 servings)

Preparation Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

I consider Cajeta or goat’s milk caramel an elevated version of dulce de leche which is made with cow’s milk. The taste is rich and concentrated and the flavor profile more complex. It took me about an hour and half to reduce a quart of goat’s milk. A pinch of baking soda added at the start of the process will lower the temperature at which the milk can brown and develop the flavor.

Continue reading “Cajeta”

Goat Tamales

(8 servings)

Preparation Time: 40 minutes
Cook Time: 2 hours (includes time to cook goat and steam tamale)
Total Time: 2 hours 40 minutes

I absolutely love cooking with goat. In taste similar to lamb but more fragrant and fatty!! Growing up my mom always cooked goat curries over weekends. I loved taking all the pieces of with the bone marrow for myself. I remember fighting with my sis for the last piece and mostly coming away with my prize on account of me being the youngest.

A few weeks back I put my name on the “goat list” at my neighborhood local and sustainable Hudson & Charles butcher shop on the Upper West side in NYC. Got lucky when they called me last week saying they had a beautiful goat shank for me. I used this for my goat tamales recipe. The goat recipe has an Indian flair to it, but I substituted dried red chilis with pasilla negro dried chilies I found in the supermarket. These chilies are not spicy but they have a deep flavor and impart a rich dark color to the sauce.

The other very important ingredient for tamales is lard. This is what gives tamales that unique taste that reminds me of the small little pop up stores you find on the corner of the street in Mexico serving up homemade tamales!

This recipe definitely needs time but hey – Food tastes even better when cooked with love and patience

Continue reading “Goat Tamales”

Braised Pork Belly Blue Corn Tacos

(5 servings – 16 tacos)

Preparation time: 30 minutes
Cook time: 3 hours 30 minutes (Includes time for braising pork belly)
Total time: 4 hours

Nothing equals making fresh tacos. Right from the dough for the tortillas, hand pressing and then heating over a pan to get the best taste possible. It really does not take much time. The dough for instance does not need much kneading. Two minutes is enough as compared to a pizza or pasta dough this is short change. If you have a good strong hand press then it takes a few quick seconds to press each tortilla flat and heating 2 minutes on each side is enough.

Continue reading “Braised Pork Belly Blue Corn Tacos”