Guest Blogger: Lisa from Letting It All Hangout

 Hey everyone! My friend Lisa from Letting It All Hangout has graciously agreed to share one of her yummy recipes with us. She is a fellow wife and momma to not only two puppydawgs but also two of the cutest lil munchkins you could ever meet!

Psole Recipe:
I have to say my husband (who is Mexican) is pretty picky when it comes to Mexican food because he grew up on his grandma's cooking and she's an excellent cook! So when I was given this amazing recipe for the yummy soup, Psole, I jumped at the opportunity to see how good it was. Turns out this is such an easy recipe and tastes amazing!!! The best part is that it makes enough for leftovers!

What you'll need:

Serving 4-6 people

Prep Time: 30-45 mins             Cook Time: 1-2 hours

1 family pack of porkchops (bone in or boneless both work)/ if you don't like pork chicken also works with this recipe
1 15oz or 8oz can of tomato sauce
2 chicken bullion cubes
2 garlic cloves minced or garlic powder works great too
6-8 anahiem peppers
1 dried red pepper
1 medium can of Hominy
1 Bay leaf


1. Brown your meat, then cube your meat and put into crock pot or a big pan. Add a little bit of water enough to cook the meat until tender. Add 1 chicken bullion cube, the bay leaf and 1 clove of garlic into the pan to help flavor the meat.

2. While the meat is cooking, roast your peppers. I don't have a grill or a special pan I just turn on my oven to a low broil and put the peppers on the top rack until they the skin starts to look brown, then I rotate to get that affect over the entire pepper. It doesn't have to be 100% brown but roasted. Once I get the look I want I take the peppers out and put them in cold water and remove the top lay of the pepper. I just use my fingers and runthem over the peppers you'll notice the skin will start to peel off a little bit.

3. Once the peppers are skinned then cut the top off and de-seed it if you don't want it too spicy. Keep the seeds for a little more kick. Put all the peppers into a blender. Next add in the tomato sauce, other garlic, and chicken bullion cube. Add the dried red pepper and blend all together. (The dried red pepper also adds a kick to the soup if you need it a little less spicy I wouldn't add it in.)

4. Once the meat is cooked add the sauce you made in the blender to the pan. Then add the can of hominy. Mix and cook on low-medium heat for about an hour-2 hours depending on how long you want to wait.

That's it!  This is really one of the easiest meals I have ever made.

To really make it good you'll also want to add the toppings.

It's traditionally served with chopped up cabbage or lettuce and a combination of diced onions and cilantro. Add both of those on top of the soup and it tastes even better!

The best part about Mexican cooking is that the spiciness is really in your hands. This recipe above gives it just enough of a kick that you're not sweating as you eat it.  So I encourage you to really play with it and fine tune it to your liking.