Recipe by Chris Bailey
Born in Oahu, Hawaii in 1986
Live in Portland, Oregon
Profession: Business developer at the Portland Mercado; lead soup maker, Pozole to the People
Leisure: Outdoors recreation
Word of the day: Seersucker
Childhood cuisine: Awesome scratch made Thai from my mother
Chris Bailey hustles harder than anyone we have ever met. He helps small food business owners grow their businesses. He keeps up his skills as a professional chef. He volunteers everywhere. And he runs two, yes two, food businesses: Pozole to the People and Bloom Caramel, a delicious coconut milk-based caramel sauce company. How does the saying go: If you need something done, give it to a busy person. So with that in mind, we asked Chris to create a recipe for busy people that unites our noodles with his delicious pozole soup starters. This recipe is for people who either have access to Chris’ pozole starters or are up for making their own pozole from scratch! Why add ramen noodles to an already totally delicious dish? You have to love noodles, but if you do, the way the chili broth plays with them is something not to be missed! And honestly this is a completely satisfying meal that takes maybe 15 minutes to make. It will be like you were cooking all day, but actually, it was Chris who was!
Active time: 10 minutes | Difficulty: Easy | Makes 3 servings
1 jar Pozole to the People red pozole starter
1 cup cooked and shredded pork, chicken or jackfruit
1 package (12 ounces) Umi Organic fresh ramen noodles
Assorted garnishes: shredded red cabbage, chopped cilantro, sliced radish, tortilla strips
Bring a medium size pot of water to a boil.
In a separate sauce pot heat Pozole to the People red pozole starter and bring to a gentle boil. Add protein and let simmer for 10 minutes.
Once your pot of water is boiling, gently pull apart and loosen your ramen noodles. Add to your boiling water and boil for 2 minutes, stirring often. Drain noodles in a strainer, shake well. Divide between bowls.
Wasting no time, ladle into individual bowls and garnish. Enjoy!
Photos by Shawn Linehan.