Contrary to popular belief, May 5th is not Mexico’s Independence Day, but rather it commemorates the Mexican army’s victory over France at the Battle of Puebla in 1862.
Joseph “Cruz” Gonzalez, a front-end mechanic for Kaulig Racing, shares his Mexican heritage and how he celebrates Cinco de Mayo!
Cruz’s father is from Dolores Hidalgo, Mexico. As a kid, Cruz would often visit his dad’s hometown and traveled every other Christmas to see his family.
Growing up, Cruz and his family would celebrate their Mexican heritage on Cinco de Mayo. They bonded and celebrated over food. Some of the traditional dishes Cruz grew up eating were rice, pinto beans, pan-friend chicken and some tres leches (milk cake) for dessert. Now, Cruz continues to share his heritage with his family by making traditional Mexican dishes. He loves making homemade tamales, enchiladas, and his favorite, chicken posole soup.
1 pound of tomatillos
6 cups brown chicken stock
2 cups chopped onion
3 pounds chicken breast halves, skinned
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 can white hominy, drained
1 teaspoon salt
½ cup chopped fresh cilantro
¼ cup reduced-fat sour cream
8 lime wedges
How to make it:
Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender and drain. Place tomatillos in a blender and process until smooth. Then set it aside.
Place stock and the next 5 ingredients (stock through hominy) in a large stockpot and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones and shred. Stir in pureed tomatillos and salt and cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.