Friday, April 11, 2014

eat: pozole

of all the pozole i've tried, this is the best one i've had.

i love making a large pot so i can have it over and over. the flavor only gets richer. 

the recipe calls for chicken, but you can use pork or i make mine vegetarian (or "pozostrone" as someone has called it. lol). adding those extra veggies takes from the authenticity of it, but what the hell, let's get the fiber flowin.

*Note: You can downsize the amount of ingredients if you want to make a smaller pot. If you want, you can also make it more juicy or more thick, depending on how much broth you put in.
  1. 1 large can of hominy
  2. 7 chicken breasts (boneless, skinless for less fat) OR a medley of your favorite vegetables
  3. 10+ California Chilis (dried)
  4. 7+ garlic cloves (I like putting in a lot!)
  5. Large pot of chicken (or vegetarian) broth 
  6. Salt (to taste)

Cooking Instructions
The Puree
*Note: You can prepare this the day before, or if you want to make a lot at once, it freezes well. I would make more than you need, in case you find that you need more while making the soup.
  1. Cut off the stem and de-seed the dried California chilis
  2. Bring a lot pot of water to boil
  3. Boil chilis until soft; don’t leave them too long or else they get diluted
  4. Blend the soft chilis and garlic cloves together, until smooth; use some of the boiled chili water if needed
    • It should turn out sort of thick and pasty
  5. Put this aside until you’re ready to cook the soup

The Soup
  1. Rinse the hominy
  2. Cube chicken
    • for vegetarian version, i use carrots, zucchini, mushrooms (and whatever else i have in the fridge) instead of chicken. 
  3. Bring chicken broth to boil
  4. Boil hominy, chicken and puree together for about 20-25 minutes, making sure that the puree dissolves.
    • I put about 3 heaping mounds of the puree into the broth to create a rich red color
    • Since the california chilis are not spicy, you can put in a lot and not worry about spice level
  5. The soup is ready when the chicken is cooked through and you have a nice color to the soup
  6. Put in some salt to taste and voila! you've got yourself pozole.

Side Fixings:
Cabbage – thinly sliced
Radish – chopped
Onion – diced
Cilantro – chopped into small pieces
Avocado – small pieces (optional)

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