Twist on Mexican Pozole soup and how litigation more like cooking than baking

When you make a recipe like trying a case you add your own mark to it, and character.   I recently tried making Pozole Mexican soup and added my own twist to it.

This is important to make your own mark on a case like a recipe.   In Pozole you use tomatillos, jalapenos, chicken, cumin, onions hominy (usually) etc.   In my recipe I substituted hominy out for garbanzo beans and added pepper flakes.   These changes make it an even thicker and healthier soup.

In a legal case for instance as an analogy, you might get advice not to have your client testify at a criminal trial.  However, you choose to have her testify before trial in order to provide her side of the story in a pre-trial hearing in order to provide the evidence but not at a trial stage.   You do this to limit the cross exam to only the issues of the hearing and not input any trial info into the record.   This preserves the client’s testimony creating an issue that may result in a verdict in your favor, or more likely a dismissal of the claim.    And, at worst, makes a record for an appeal.

As many have said, cooking is more of an improvisation rather than baking which is more of a science, with exact measurements of ingredients and cooking time.

So too is law or litigation, it is more like cooking rather than baking.  Baking, might be more applicable to transactional work.

You then add your character or touch to the case, much like I have to the recipe below.

So, be sure to add your part to the case and to your recipe.   

My Twist on the Pozole Soup (Verde)

A great treat to eat, and delicious and warm with a little Calabrian and vegan twist:

Ingredients:

1.     Six chicken thighs

2.     Three jalapeno peppers

3.     About 8 tomatillo tomatoes (green tomatoes)

4.     A whole regular onion or substitute red onion

5.     Two cans of garbanzo beans

6.     Pepper flakes

7.     Six cloves of garlic

8.     1 teaspoon of cumin

9.     To add after: two radishes; 2 limes; 4 cups chopped lettuce; tortilla chips, chopped cilantro, chopped onions

10.  Large Pot (you only need one pot)

11.  Use one or two boxes of chicken broth depending how thick you wish it to be, but best to make it yourself; I like thicker better, so use 1 and 1.5 boxes.

Initially, cook the chicken and onions together in the pot, with a little water or broth, with garlic clove; once its cooked thoroughly, about 20 to thirty minutes; remove them, and add the garlic, cumin, tomatillos (whole just remove the stem); jalapeno (remove the seeds unless you like it really hot) cook for another 20 minutes; then remove this by straining it, always start with a boil then remove or lower it to a simmer; put this mixture into a blender and blend it; then put it back into the broth, shred the chicken with a fork from the bone and add it back into large pot; then add the garbanzo beans; and pepper flakes and the let the entire mixture cook for another 20 minutes

After it is finished, place in bowl, and add the radish, limes and lettuce and cilantro and onions to garnish on the top of the soup.

This is tough to put down, and delicious the next day if you cannot eat it on the first sitting.