|Pozole is a traditional Mexican stew with robust flavors and hearty garnishes. It's also a well-recognized dish in New Mexico cuisine. Traditionally, large corn kernels called "maiz blanco" (white corn), are ground with lime, cooked and then rinsed. We will bypass that step and use canned white hominy, which is much easier - and more practical for most of us! (Another tradition we'll overlook is using portions of a pig head. We will select from the shoulder parts or the nether regions for our meat.)|
Depending on the region of Mexico you visit, pozole is often cooked clear or with dried chiles, which will tinge it with red and add a little heat. It's also heavily garnished with salsa and a selection of spices, veggies, and lime. The clear version with white hominy is posole blanco (white), but you can also make it "verde," or green, from the use of fresh chiles.
Pozole, also spelled posole and pronounced po-SO-lay, is an excellent choice for larger gatherings. Just create it in any quantity desired, throw everything in, and let it simmer for a few hours. It's a wonderful crockpot meal, too.
2005-2008 C.K. Kennedy
Pittsburg, TX 75686
|All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.|