View Full Version : Pozole
Greendriver
01-06-2008, 09:21 PM
Couldn't eat all the rib meat in tacos last night soooooo.
I love pozole and any mexi soup on account of all the condiments that makes it so good. If you have a chance to visit a lot of authentic mexi joints like I have and observe them eating you will learn that they love as I now do to eat soup with tortillas and use those two ways. They eat the tortillas as bread as you would expect but they also have to occasionally make a taco out of the soup ingredients and jack up the taco with the condiments and salt, salsa, lime, etc. and that little trick is one well worth trying, I will guarantee you that much.
Pozole just starting to cook.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3635.jpg
Pozole just after putting the rib meat in.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3644.jpg
Getting the chili sauce ready to go in the pot.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3649.jpg
What the pozole looks like with the chili in the pot.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3651.jpg
Pressing out my totillas.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3657.jpg
Cooking the tortillas
http://i166.photobucket.com/albums/u96/sirchet/IMG_3660.jpg
Da plate / bowl and all the condiments.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3666.jpg
txschutte
01-06-2008, 09:31 PM
I love pozole. You nailed it, right down to the onion and cilantro.
Bigdog
01-06-2008, 09:33 PM
Greeny, you sure know how to cook.
HoDeDo
01-06-2008, 09:40 PM
That looks wonderful, and totally different than my pazole. I think I'm going to have to try your version.
Here is a link to mine: http://getyourgrillon.net/2007/01/02/leftover-pork-pozole/
Bill-Chicago
01-06-2008, 10:13 PM
What is pazole?
I'll assume its a corn based product,but id it the same in the further pics, or is it mixed/minced or something
This thread looks awesome.
HoDeDo
01-06-2008, 10:21 PM
Hominy. Pazole is Hominy.
The various incarnations of soup also take on that name. Mine uses green chiles vs. the awesome looking red pot above.
DaChief
01-07-2008, 06:43 AM
Really?? The hominy that I grew up eating never looked like that! It was always by itself and i wasn't a fan of it...but it's been 45 years ago so maybe I should give it another try
Jack2u2
01-07-2008, 07:58 AM
I have to go along with Da Chief - never cared for hominy, but both pots (green and red) looked awfully good. time to rethink my opinion of hominy!
HoDeDo
01-07-2008, 08:22 AM
Really?? The hominy that I grew up eating never looked like that! It was always by itself and i wasn't a fan of it...but it's been 45 years ago so maybe I should give it another try
I have to go along with Da Chief - never cared for hominy, but both pots (green and red) looked awfully good. time to rethink my opinion of hominy!
I'm not a fan by itself.... But love it in these types of dishes. I use white hominy, but they also have a yellow hominy.
Smokin Gator
01-07-2008, 08:25 AM
That is some good looking stuff.
I had it in New Mexico a couple of times and have made it a few times. I used chicken and green chilies. I may have to make a pot the next time the weather cools.
Greendriver
01-07-2008, 08:55 AM
I'm not a fan by itself.... But love it in these types of dishes. I use white hominy, but they also have a yellow hominy.
Andy this pozole made from the dried version sold in bags like pinto beans actually is pretty good even by itself and it has a great aroma. Takes a really long time to cook kinda like beans and if your really energetic you can let it cool down after it cooks and take a small paring knife and cut the litte dark kernel out of the center and it looks better especially after you continue the cook and they kinda flower out when you do it that way. It doesn't change the flavor but it looks better. I use to have to go to the mexi stores to get the stuff but I can get it at wallyworld now. I actually like the Pozole Verde better that or at least equal to the Rojo but the Ms don't. I think I only made the green once or twice and like the red I found the recipe in the Authentic Mexican Cuisine book by Rick Bayless. Here's a link to the recipe but it takes a lot of time to put it together on account of it has a list of ingredients as long as your leg.
http://daltongrillandsmoke.com/ViewRecipe.asp?ReceipeID=479
Westexbbq
01-07-2008, 08:56 AM
I never cared for hominy either but this looks great and most likely will alter my perception.
Thanks.
Definetly on my to-do list; and soon.
BobBrisket
01-07-2008, 10:11 AM
Posole-If you like grits, then that's what hominy is in it's ground form. Polenta is the fancy version of cheap, plain hominy.
Menudo-Another Mexican dish................best hangover cure in the world.
You would subsitute the meat with beef tripe. Same condiments would be used with the addition of some lime juice and bread instead of tortillas.
How many of you have had Menudo? Us Beaners eat all kinds of wierd chit. I use the term "Beaners" in a good way.
That posole looks dang GOOD!!!
Or take Menudo and substitute pork meat for tripe (not to be confused with tripas).
bbqbull
01-07-2008, 10:51 AM
That soup looks awesome.
Are those sliced radishes in the bowl?
Ive never heard of Pozole before, but I add hominy to my chili.
big brother smoke
01-07-2008, 01:28 PM
Pozole is one of my favorites and you did it nicely!
BobBrisket
01-07-2008, 02:26 PM
How many of you have had Menudo with pigs feet in it?
Another great substitute is ox tail in the posole?
tommykendall
01-07-2008, 04:55 PM
I love pozole. You nailed it, right down to the onion and cilantro.
and the radishes, but where's the lime? Great red color to that also, but I hope your chile's weren't too spicy. I made a pot of beef posole prior to Xmas. What I found with posole is that by using the chile paste as you (and I and most everyone) do, sediments from the chile paste inevitably find their way to the bottom of the pot no matter how much you stir it. It simply all doesn't blend in. A way to circumvent part of that, because I would never completely omit the chile paste, is to back off a little on the paste, but supplement that by toasting and seeding several whole chiles, then add them whole to your stock and let them cook until very tender. The flavors from the chile infuse your stock with less 'mess' that the chile paste leaves. No matter what anyone does... it's all good.
Bill-Chicago
01-07-2008, 05:45 PM
Green and BBS (or others)
I had a brain cramp when I said I hadn't heard of it. I recall the hominy cans now a days say hominy on one side and pasole (pazole) on the other, but the confusion came from the first picture.
Heres the question:
Is the pazole you get in Picture #1 of this thread sold in the can or is it fresh or something?
Never, have I seen pazole/hominy as smooth and appearing almost translucent in this picture.
The pazole/hominy I have always used is much more "rough" looking in skin texture.
So how do you folks purchase this?
Greendriver
01-07-2008, 05:52 PM
A way to circumvent part of that, because I would never completely omit the chile paste, is to back off a little on the paste, but supplement that by toasting and seeding several whole chiles, then add them whole to your stock and let them cook until very tender. The flavors from the chile infuse your stock with less 'mess' that the chile paste leaves. No matter what anyone does... it's all good.
Might have to try that TK - plenty of lime on hand just one item that didn't make it to that table for the pic. Also that is Herbs de Provence instead of dried Oregano and you wouldn't believe how much better dried oregano is that the other. I went out and found we still had fresh oregano under the fall leaves in the herb garden and that's what that little bit of leaves is in the little bowl kinda in the middle - but that didn't add anything at all. The mexican oregano with the big leaves is much better than the regular kind too.
Greendriver
01-07-2008, 05:58 PM
Green and BBS (or others)
I had a brain cramp when I said I hadn't heard of it. I recall the hominy cans now a days say hominy on one side and pasole (pazole) on the other, but the confusion came from the first picture.
Heres the question:
Is the pazole you get in Picture #1 of this thread sold in the can or is it fresh or something?
Never, have I seen pazole/hominy as smooth and appearing almost translucent in this picture.
The pazole/hominy I have always used is much more "rough" looking in skin texture.
So how do you folks purchase this?
The hominy you are used to probably is canned and already cooked. The hominy in the picture is dried (field corn) and sold in bags just like pinto beans and has to be cooked just about like dried pinto beans. I was lazy and didn't pick out the kernel on this batch or the finish pic would have shown those minus the kernel and they corn would have flowered out a lot more and looked better. That doesn't improve the flavor at all - just the looks.
Original CharGriller
01-07-2008, 06:00 PM
Fantastic looking chow! I've never ate it but I can tell I'd love it. Looks like real comfort food. I do like hominey and I also like grits!
Also are those hand made flour or corn tortillas and do they taste different than store bought?
Also "Get Your Grill On" just made my BBQ favorites folder.:-D
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