Casa de Luz Cookbook
$25 includes shipping and handling
$20 if bought at Casa de Luz
Our latest cook book is a combination of our two previous books.
Spiral bound for ease of kitchen use.
Revised to reflect recipes without using processed oil.
CASA DE LUZ POZOLE
Equipment: 4- liter pot, 2-liter pot, large fry pan, 5 small bowls or custard cups for fresh condiments, food processor or electric blender
½ c. yellow dent corn *
2 Tbsp. lime (a.k.a. Mexican Cal)*
6 c. of water
Combine 6 cups of water, corn, and lime and bring to a boil in a 2- liter pot
Lower heat and simmer for one hour
Remove from heat and rinse corn
Add 6 cups of water and soak corn for 6 hours or overnight
Wash thoroughly to remove corn kernels
Note: This should yield 2 cups of cooked pozole
1 c. chopped beets
½ c. minced onion
½ c. diced celery
2 c. diced carrots
2 c. chopped green cabbage
3 garlic cloves, minced
1-1 ½ tsp. of ground cumin
1 tsp. dry oregano
½ c. cilantro leaves, chopped
4 plus cups water total
2 c. cooked posole (see above)
1 tsp. Salt (or to taste)
* To see the complete recipe, you may find it under the soup section in Casa's recipe book.