Talk of pozole on a recent thread inspired me to whip up a batch, despite having no recipe, or even a good understanding of how to make it.
I had half of a Costco roasted chicken in the fridge, which I threw into a crock pot whole (including all the stuff in the bottom of the plastic
packaging). I added a bottle of amber ale to cover, and cooked it until it pretty much fell apart.
When it was cool enough to handle, I removed every bone I could find, then threw in a can of hominy (drained), a can of chipotle chilies in adobo
sauce, and a can of mild green chilies.
Note to self; check the heat of those chilies before you dump the whole damned can in!
My efforts produced a simple, tasty dish, but it was a bit too warm! Now...does anyone know how it is supposed to be made?karenintx - 1-2-2021 at 03:18 PM
LOL...
Here is what some "good" Mexican cooks would think of your recipes!!!
The first "Pozole" I ever had was years ago, on the mainland (Manzanillo). It must have been "de cabeza", because there was an entire cow's skull in
the huge pot. It was good though!pacificobob - 1-3-2021 at 08:10 AM
a purest might opine that pozole is best cooked over a wood fire.AKgringo - 1-3-2021 at 08:33 AM
a purest might opine that pozole is best cooked over a wood fire.
Good point! Would my wood stove count, it is my primary heat source this time of year.pacificobob - 1-3-2021 at 03:14 PM
i know folks who would never entertain the notion of cooking beans over anything other than a wood fire.motoged - 1-4-2021 at 11:29 AM
Cooking anything over an open fire makes the food taste better.
I had been wanting to sit by a fire and roast a few smokies for a few months.....and finally hooked up with a buddy just before Xmas who also thought
that it was a brilliant idea.
We did out best covid distancing, had a nice fire for a few hours, roasted a few weenies, and got caught up on what was what.
The fire is such a symbolic event....as is anything cooked over it and shared.
