January 14, 2015
Meal: Pozole Rojo (Mexican)
Ingredients: pork, white hominy, onions, garlic, chipotle, chicken stock, oregano, cumin, bay leaf, corn tortillas, lime juice, salt, pepper.
Description: A light, yet hearty meal to help get you through the cold winter weather.
There’s no shortage of pork in this soup; every spoonful is filled with either chunks or shreds of pork. The hominy (dried corn grain) provides a nice contrast to the pork, with a potato-like texture. The broth is light, but the soup is a bit heavy on the oregano, which is to be expected from a Mexican dish. There is a slight spicy aftertaste, but nothing too intense (and that’s coming from somebody who doesn’t handle spice too well).
This soup is gluten-free and served only at the Hub during the first week of the winter semester.
Price: I ordered a small cup, which costs $3.50. While I do tend to pack pretty large lunches, the small was more than enough for a lunch serving. There is, however, the option of buying a large for $4.25.