I first had pozole in Mexico in 1982, and Rose and I like it a lot. We’ve concocted a fair Arctic version that’s fast and easy. It’s a great hearty soup in winter.

Ingredients

1 lb ground caribou (or other tender meat)
4 cups chicken broth
1/2 chopped onion
same volume chopped celery
30 oz. can of white hominy (corn)
1/2 jalapeño
1/2 tsp cayenne
1 tsp cumin
1/2 tsp black pepper
salt to taste

Make meatballs and fry them up in a little oil in the bottom of a soup pot. When done, add all the other ingredients and bring to a low simmer. Taste and add more of anything you think it needs.

Arctic Pozole

Another tasty batch of Arctic pozole