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lingililingili
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Pozole
For those of you who are still cold and maybe having Pozole withdrawals, here is a great, quick recipe anyone can make. We have even served it at
Christmas gatherings to a large crowd! Hope you like it.
Quick Chicken (or other meat) Pozole
Recipe serves 3, double or triple if necessary
In a 3 or 4 quart pot combine:
3 cloves garlic, minced
1 onion, chopped
1 tsp. salad oil
Cook above stirring until onion is lightly browned
Add:
1 1/4 lb chicken breasts skinless and cubed
1 Can (10 oz) red chili sauce
1/2 tsp dried oregano
2 Cups chicken broth
bring to a boil, reduce heat and simmer til chicken is done (about 10 minutes)
Add:
2 Cans (15 oz each) white or yellow hominy rinsed and drained (Personally I prefer the yellow, white tends to be too soft).
Reheat to simmering.
To serve: Ladle into bowls, top with shredded cheese and heap with shredded lettuce. Offer lime wedges and enjoy!
Muy delicioso!
[Edited on 6/16/08 by lingililingili]
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BajaGringo
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This is one of my favorite dishes to prepare and we have prepared it substituting chunks of precooked Beef or pork as tasty variations. A spicy Bloody
Mary goes great with this dish...
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Gypsy Jan
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Hi, lili
Thanks for the quick recipe, it reads delicious.
Do you have any recipes for green or white pozole? I've read about the regional versions, but shortcut versions would be greatly welcomed.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
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\"Alea iacta est.\"
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aha baja
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celantro tambien
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BajaGringo
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| Quote: | Originally posted by aha baja
celantro tambien |
Missed that - very important. Wouldn't be pozole without it.
Good catch...
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lingililingili
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Yes, I should have said serve with lime and cilantro! I have never heard of white or green pozole! What kind of Mexican am I?
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lingililingili
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Baja Gringo: Like the sunglasses! Not so scary!
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Gypsy Jan
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Pozole, White and Green
http://en.wikipedia.org/wiki/Pozole
I would love to see your comments on the info - Wikipedia is often not the last word on any subject (meaning the most authoritive).
GJ
[Edited on 6-17-2008 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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lingililingili
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Gypsy Jan: My family is from Sonora and I don't remember anything but the red Pozole. This does not mean others do not exist. If Pozole is anything
like Tamales there can be many different variations. I remember my mother making tamales out of beans, corn, and meat. Different sectors, different
variations. I didn't even like spicy foods until recently so I wouldn't have even tasted Pozole in earlier years. I shall ask my relatives about
these other colored Pozole's and see what they say, that should be interesting! I will let you know, I promise.
| Quote: | Originally posted by Gypsy Jan
http://en.wikipedia.org/wiki/Pozole
I would love to see your comments on the info - Wikipedia is often not the last word on any subject (meaning the most authoritive).
GJ
[Edited on 6-17-2008 by Gypsy Jan] |
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lingililingili
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Okay! Here's the scoop according to my family:
In the Yucatan and those parts their version of Pozole, either green or white is actually a "nasty" version of our Menudo with big chunks of tripe!
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DianaT
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Over the years we have found pozole to be like tamales, mole, beans and most Mexican food. It is different in different regions----it is one of the
many fun things about traveling Mexico, or as we say, eating our way through Mexico. 
Actually, John makes my favorite pozole, and like most men I know who cook, he uses a little of this, a little of that and would never measure
anything.
He once in a while suggests the idea of putting in a chicken foot which is the way it was served in Guadalajara many, many years ago. Chicken feet
are just not that easy to find. 
Diane
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BMG
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| Quote: | Originally posted by jdtrotter Chicken feet are just not that easy to find.
Diane |
Find the chicken head.
Grab it.
Turn the chicken over so the head is facing down.
You should now be able to find 2 chicken feet.
I've tried this.
It works most of the time.
I think the world is run by C- students.
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DianaT
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| Quote: | Originally posted by BMG
| Quote: | Originally posted by jdtrotter Chicken feet are just not that easy to find.
Diane |
Find the chicken head.
Grab it.
Turn the chicken over so the head is facing down.
You should now be able to find 2 chicken feet.
I've tried this.
It works most of the time. |
When we serve pozole, besides the chopped onion, lime and cilantro, we usually serve it with chopped cabbage and radishes.
Diane
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lingililingili
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We found cabbage to be good too, especially cruising since cabbage keeps so much better than lettuce on a boat!
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Gypsy Jan
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Bachoco Chicken
The whole chicken has one foot enclosed with the package of gizzard, giblets and liver. What they do with the other foot has kept me awake at nights,
wondering.
I use the foot to enrich the chicken broth I make from the leftovers, but I don't embrace the Chinese custom of eating da feet.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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BMG
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| Quote: | Originally posted by Gypsy Jan
What they do with the other foot has kept me awake at nights, wondering. |
Toothpicks.
G'nite.
I think the world is run by C- students.
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Sharksbaja
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| Quote: | Originally posted by BMG
| Quote: | Originally posted by Gypsy Jan
What they do with the other foot has kept me awake at nights, wondering. |
Toothpicks.
G'nite. |
Yum, that pic get's the juices flowing. The meal itself sounds very basic and good. Lingling, what brand of red chili sauce do you recommend?
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lingililingili
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Sharksbaja: I just use Las Palmas Red Chile Sauce, not to be confused with Enchilada Sauce.
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Cypress
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Can buy those chicken feet by the box down south in the US. Maybe 5lbs.? Without
the spurs it's not easy to tell the left from the right.
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Hook
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We've had some delish pozole rojos in restaurants but in terms of making it at home, we cant get past the fact that the La Costena brand is so good
right out of the can. Pretty spicy, too.
I'm with JD............gotta have radishes, cilantro, diced white onion, limes, cabbage and some dried oregano, too. We're not big on putting cheese
in it but sometimes we like dollops of crema mexicana or sour cream.
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