Anyone have an easy pozole recipe?

[Scarlett]

I have been craving it but I do not want to do the long version.....dh had an easy recipe when we first got married but I have lost it.

[marbel]

My family loves this recipe. But I don't know how authentic it is, and I don't know what you mean by the long version so... maybe this is not what you are looking for. 

https://www.bonappetit.com/recipe/posole-verde-with-chicken

[Scarlett]

15 minutes ago, marbel said:

My family loves this recipe. But I don't know how authentic it is, and I don't know what you mean by the long version so... maybe this is not what you are looking for. 

https://www.bonappetit.com/recipe/posole-verde-with-chicken

I saw this one when I was looking this morning and I do want to try it.  

I am looking for the pork recipe.....

[Scarlett]

https://www.budgetbytes.com/30-minute-posole/

 

Something like this......

[KungFuPanda]

Now I have to try THIS recipe and I already have to try making polenta from grits from the other thread.  I need to stop reading food threads at work.  

[marbel]

1 hour ago, Scarlett said:

https://www.budgetbytes.com/30-minute-posole/

 

Something like this......

Oh I wasn't even thinking about the type of meat. This looks so good so I'll be trying this one.

[Selkie]

If anyone is looking for a meat-free version of posole, this one is quick and very delicious.

https://monkeyandmekitchenadventures.com/easy-vegan-mexican-posole/

[Spy Car]

3 hours ago, Scarlett said:

I have been craving it but I do not want to do the long version.....dh had an easy recipe when we first got married but I have lost it.

I love pozole and almost always make it the long way with freshly nixtamalized (hominy) dried corn that is boiled with calcium hydroxide and soaked overnight, with frsh stock and pork and flavored with toasted ground guajillo and ancho peppers. Not really that much work if one plans ahead.

Since that's NOT what you want, I have a tip when using canned hominy. First, in these parts markets often put huge cans on sale for next to nothing. You can drain the hominy and freeze it, if you have the freezer space. It freezes/unfreezes well and it is very thrifty.

The "tip" is to dry the canned hominy  as best as possible, then put it in a flameproof dish, add a little olive oil, season with salt, and roast it in a toaster oven until it develops a bit of golden texture. You can play with the degree of "roast" that you prefer.

IMO roasting the canned hominy lifts the ingredient and makes the mouth feel less mushy.

One can also use excess canned hominy in the future as a side dish by roasting it in a similar fashion (but typically longer) so it gets a really nice texture and taste. A bit of butter doesn't hurt if using it as a side. You can season with with herbs, lemon, salt, tomato based sauces, and/or top with cotija cheese (whatever you like). Roasted canned hominy is pretty tasty.

You can "roast" (actually pan-fry) the canned hominy as well, but using something like a convection toaster oven is much easier and yields better results IMO.

Bill

 

 

 

[Scarlett]

1 hour ago, Spy Car said:

I love pozole and almost always make it the long way with freshly nixtamalized (hominy) dried corn that is boiled with calcium hydroxide and soaked overnight, with frsh stock and pork and flavored with toasted ground guajillo and ancho peppers. Not really that much work if one plans ahead.

Since that's NOT what you want, I have a tip when using canned hominy. First, in these parts markets often put huge cans on sale for next to nothing. You can drain the hominy and freeze it, if you have the freezer space. It freezes/unfreezes well and it is very thrifty.

The "tip" is to dry the canned hominy  as best as possible, then put it in a flameproof dish, add a little olive oil, season with salt, and roast it in a toaster oven until it develops a bit of golden texture. You can play with the degree of "roast" that you prefer.

IMO roasting the canned hominy lifts the ingredient and makes the mouth feel less mushy.

One can also use excess canned hominy in the future as a side dish by roasting it in a similar fashion (but typically longer) so it gets a really nice texture and taste. A bit of butter doesn't hurt if using it as a side. You can season with with herbs, lemon, salt, tomato based sauces, and/or top with cotija cheese (whatever you like). Roasted canned hominy is pretty tasty.

You can "roast" (actually pan-fry) the canned hominy as well, but using something like a convection toaster oven is much easier and yields better results IMO.

Bill

 

 

 

That sounds yummy. Thank you.

 

I pan fry chick peas.  They are a delicious snack.  

[Scarlett]

2 hours ago, Selkie said:

If anyone is looking for a meat-free version of posole, this one is quick and very delicious.

https://monkeyandmekitchenadventures.com/easy-vegan-mexican-posole/

That looks delicious.  It is the toppings and spices that I love so I am thinking of making this one.  

[Spy Car]

7 minutes ago, Scarlett said:

That sounds yummy. Thank you.

 

I pan fry chick peas.  They are a delicious snack.  

I like roasted chickpeas myself.

For the roasted canned hominy I like to keep the corn somewhat moist, but in that inbetween zone where they firm up more than straight from the can. For soup it seems more homemade. And a little more roasted (and well seasoned) does make a nice side.

For seasoning the roasted side you can use your imagination. Hominy is bland (as you know), but picks up flavors nicely.

Bill

[KungFuPanda]

Hey, @Spy Car, if your grocer carries frozen nixtel-whats-it hominy, should you buy that for this recipe and skip the canned?  I suddenly NEED this dish that I didn't know existed when I woke up this morning, but I'm definitely starting with the easy version.

[Sneezyone]

You inspired me. I made my stepmom's version today since I had a 4-5lb. pork roast in my freezer and felt like having a fuss-free dinner. I charred one onion, 3-4 cloves of garlic, and 2-3 Roma tomatoes under the broiler, softened 8 dried chilies in boiling water (seeds removed), then blended the whole mess smooth (with sea salt, cumin, and coriander) in my blender before adding it to the simmering pork (I use chicken stock for the liquid w/a couple of bay leaves). I don't do anything but rinse the (big can) hominy and throw it in an hour before serving. We top it with shredded cabbage, sliced radish, green onions, avocado, cilantro and lime. It's basically set it and forget it.

Edited February 16, 2022 by Sneezyone

[Sneezyone]

28 minutes ago, KungFuPanda said:

Hey, @Spy Car, if your grocer carries frozen nixtel-whats-it hominy, should you buy that for this recipe and skip the canned?  I suddenly NEED this dish that I didn't know existed when I woke up this morning, but I'm definitely starting with the easy version.

If you can get frozen, use it (much like black eyed peas) but...honestly...posole is a crock-pot like dish much like beef stew. It needs time for the flavors to develop more than specialized hominy. The dried stuff has a little more 'bite' when cooked same day but as leftovers...same, same. Posole is comfort food--home-made, grandma's hands, comfort food. Not fussy.

Edited February 16, 2022 by Sneezyone

[marbel]

31 minutes ago, Sneezyone said:

You inspired me. I made my stepmom's version today since I had a 4-5lb. pork roast in my freezer and felt like having a fuss-free dinner. I charred one onion, 3-4 cloves of garlic, and 2-3 Roma tomatoes under the broiler, softened 8 dried chilies in boiling water (seeds removed), then blended the whole mess smooth (with sea salt, cumin, and coriander) in my blender before adding it to the simmering pork (I use chicken stock for the liquid w/a couple of bay leaves). I don't do anything but rinse the (big can) hominy and throw it in an hour before serving. We top it with shredded cabbage, sliced radish, green onions, avocado, cilantro and lime. It's basically set it and forget it.

This sounds awesome but I want to know how you managed to get a frozen pork roast that big ready to eat in the same day. Throw it in the simmering broth in its frozen state?  No browning? Use a hacksaw to chop it up so it defrosted? Seriously, I have a big pork roast in the freezer too and can't seem to plan ahead for defrosting the dang thing.

[Sneezyone]

9 minutes ago, marbel said:

This sounds awesome but I want to know how you managed to get a frozen pork roast that big ready to eat in the same day. Throw it in the simmering broth in its frozen state?  No browning? Use a hacksaw to chop it up so it defrosted? Seriously, I have a big pork roast in the freezer too and can't seem to plan ahead for defrosting the dang thing.

Yep. I put it in the sink with warm water just long enough to pry the plastic (vacuum) bag off of it then put it on the stove in a stock pot at noon-1p today. It's perfectly cooked now (5p), just waiting for the hominy. My active cook/prep time was about 45 minutes and my kitchen is pristine. **LOVE**

Edited February 16, 2022 by Sneezyone

[marbel]

1 minute ago, Sneezyone said:

Yep. I put it in the sink with warm water just long enough to pry the plastic (vacuum) bag off of it then put it on the stove at noon-1p today. It's perfectly cooked now, just waiting for the hominy. My active cook/prep time was about 45 minutes and my kitchen is pristine. **LOVE**

See, for some reason I have never done that. There is a block in my mind about putting frozen meat in to cook (other than a pressure cooker). Also I miss the browning. But hey I may just try it 'cause some of my people love their pork and we are a long way from smoking weather.  Thanks!

[Sneezyone]

13 minutes ago, marbel said:

See, for some reason I have never done that. There is a block in my mind about putting frozen meat in to cook (other than a pressure cooker). Also I miss the browning. But hey I may just try it 'cause some of my people love their pork and we are a long way from smoking weather.  Thanks!

It's not the kind of dish that requires lots of hoops, just lots of time. If you find yourself at noon with frozen meat...something like this, green chili chicken (for enchiladas or tacos), or barbacoa are perfect.

Edited February 16, 2022 by Sneezyone

[Spy Car]

36 minutes ago, KungFuPanda said:

Hey, @Spy Car, if your grocer carries frozen nixtel-whats-it hominy, should you buy that for this recipe and skip the canned?  I suddenly NEED this dish that I didn't know existed when I woke up this morning, but I'm definitely starting with the easy version.

No. I think that the hominy corn only comes dried. It is the same sort of corn that is used to make masa for tortillas and tamales.

There are different types of such corn: white, yellow, purple, blue subtypes.

The night before one boils the corn with the mineral calcium hydroxide (aka "lime"). In Mexican markets it is known as "cal."

After boiling the mixture sits overnight. The smell changes (becomes "corny) and the texture changes. The next morning the now nixtamalized hominy is ready to be well rinsed and cooked.

Nixtamalization makes the corn more nutritious, as ancient peoples discovered and more flavorful.

Once cooked the most time consuming part is taking off the nibs and skins.

Won't lie that it involves no work. Most is easy. Taking off the skins takes some labor. But boy is it delicious.

Far better than canned hominy.

Bill

 

 

[Sneezyone]

2 minutes ago, Spy Car said:

No. I think that the hominy corn only comes dried. It is the same sort of corn that is used to make masa for tortillas and tamales.

There are different types of such corn: white, yellow, purple, blue subtypes.

The night before one boils the corn with the mineral calcium hydroxide (aka "lime"). In Mexican markets it is known as "cal."

After boiling the mixture sits overnight. The smell changes (becomes "corny) and the texture changes. The next morning the now nixtamalized hominy is ready to be well rinsed and cooked.

Nixtamalization makes the corn more nutritious, as ancient peoples discovered and more flavorful.

Once cooked the most time consuming part is taking off the nibs and skins.

Won't lie that it involves no work. Most is easy. Taking off the skins takes some labor. But boy is it delicious.

Far better than canned hominy.

Bill

 

 

Dude, I love some of your cooking tips but that is some serious bougie-fication (not a word) of ethnic food.

[Spy Car]

Another thing that makes pozole "authentic" is using a combination of dried guajillo and ancho chilis.

The dried chilis are toasted briefly on a warm iron pan (don't burn). Then when cooled they are de-stemmed, de-seeded, and (if people are very sensitive to heat--these are not hot peppers) de-ribbed. I never bother with the latter.

Then the chilis are covered with hot water to soften.

After that they are ground (I use the soaking water and blend). Then the chili paste is forced through a fine sieve to remove the pulp. i strain right into the soup.

Those who like fire-y may want to add something to provide additional kick.

Bill

 

 

[Spy Car]

12 minutes ago, Sneezyone said:

Dude, I love some of your cooking tips but that is some serious bougie-fication (not a word) of ethnic food.

What do you mean? That's real pozole my friend. 

Bill 

[Scarlett]

36 minutes ago, Sneezyone said:

Dude, I love some of your cooking tips but that is some serious bougie-fication (not a word) of ethnic food.

That is definitely my new favorite word.

[Sneezyone]

35 minutes ago, Spy Car said:

What do you mean? That's real pozole my friend. 

Bill 

I don’t know any grandma—Cuban, Mexican, Guatemalan, Belizean that’s toasting dried chilies before making posole. Similarly, ain’t nobody got time to pull the seeds off the hominy so it puffs. Time in the pot takes care of that too. These are recipes made by busy women for big families.

Edited February 16, 2022 by Sneezyone

[Spy Car]

3 minutes ago, Sneezyone said:

I don’t know any grandma, Cuban, Mexican, Guatemalan, that’s toasting dried chilies before making posole.

It is a pretty standard procedure, so this claim surprises me.

I don't know any Mexican cooks who don't toast whole dried guajillos and anchos before reconstituting them.

Also you posted your comment before I talked about chilis, so I'm not sure what what you think isn't totally traditional here. I was taught to make pozole by Mexicans.

Bill

 

 

 

Edited February 16, 2022 by Spy Car

[Sneezyone]

2 minutes ago, Spy Car said:

It is a pretty standard procedure, so this claim surprises me.

I don't know any Mexican cooks who don't toast whole dried guajillos and anchos before reconstituting them.

Bill

 

 

 

Lemme introduce you to my stepmom. Smh.

[Spy Car]

1 minute ago, Sneezyone said:

Lemme introduce you to my stepmom. Smh.

If she uses dried hominy, she almost certainly cooks it with cal.

The corn needs to be nixtamalized, just as when making masa from scratch.

Canned hominy has been nixtamalized at the factory.

Bill

 

 

 

[Sneezyone]

1 minute ago, Spy Car said:

If she uses dried hominy, she almost certainly cooks it with cal.

The corn needs to be nixtamalized, just as when making masa from scratch.

Canned hominy has been nixtamalized at the factory.

Bill

 

 

 

No and nope.

[Spy Car]

1 minute ago, Sneezyone said:

No and nope.

Care to elaborate? Are you cooking dried hominy?

If so, are you not using cal to nixtamalize the corn???

Bill

 

 

[Sneezyone]

11 minutes ago, Spy Car said:

Care to elaborate? Are you cooking dried hominy?

If so, are you not using cal to nixtamalize the corn???

Bill

 

 

Yes and no. I’ve observed my stepmom prep dried hominy but soaking it and cooking it without cal all day, low and slow. Nixtamalization is only something she does for fresh masa (but usually she uses the dried bags of mix b/c TIME) or buys and doctors it from the market in town. I’ve eaten and observed prep in the homes of most of my friends and the process you’re describing is Stone Age.

Edited February 16, 2022 by Sneezyone

[Spy Car]

7 minutes ago, Sneezyone said:

Yes and no. I’ve observed my stepmom prep dries hominy but soaking it and cooking it without cal all day, low and slow. Nixtamalization is only something she does for fresh masa only (but usually she uses the dried bags of mix b/c TIME). I’ve eaten and observed prep in the homes of most of my friends, the process you’re describing is Stone Age.

Um, toasting chilis takes all of two minutes and it yields better flavors. It is a pretty basic technique when making pozole.

Nixtamalization likely does date back to the stone age, when native peoples discovered the health and taste benefits of soaking corn in alkalized water. It is a process that has endured to this day.

Canned hominy has been treated with lye to achieve a similar result.

Hardly exotic.

Bill

ETA: Also, corn that has not been slaked with lime/cal takes longer to cook, so if TIME is the issue nixtamalization is one's friend.

 

 

Edited February 16, 2022 by Spy Car

[Sneezyone]

1 minute ago, Spy Car said:

Um, toasting chilis takes all of two minutes and it yields better flavors. It is a pretty basic technique when making pozole.

Nixtamalization likely does date back to the stone age, when native peoples discovered the health and taste benefits of soaking corn in alkalized water. It is a process that has endured to this day.

Canned hominy has been treated with lye to achieve a similar result.

Hardly exotic.

Bill

 

Posole isn’t exotic food. It’s the chicken and dumplings of humble households. I stick by what I said. Bougie-fication.

[Spy Car]

3 minutes ago, Sneezyone said:

Posole isn’t exotic food. It’s the chicken and dumplings of humble households. I stick by what I said. Bougie-fication.

I agree. Pozole is traditional food. What I described is the traditional method of preparing it.

The charge of "bougie-fication" is a false one. This is how Mexican pozole is typically made. 

Pozole is also a dish that people tend to make for celebrations, where the time do do it right is worth the extra few minutes.

Bill

 

Edited February 16, 2022 by Spy Car

[Sneezyone]

12 minutes ago, Spy Car said:

I agree. Pozole is traditional food. What I described is the traditional method of preparing it.

The charge of "bougie-fication" is a false one. This is how Mexican pozole is typically made. 

Pozole is also a dish that people tend to make for celebrations, where the time do do it right is worth the extra few minutes.

Bill

 

Not in my experience. Tamales (labor intensive) yes. Posole and menudo, no.

[Spy Car]

1 minute ago, Sneezyone said:

Not in my experience. Tamales (labor intensive) yes. Posole and menudo, no.

Well, let's say we have had very different experiences.

Nixtamalization of corn goes back to the stone age, and persists to this day, for very good reasons.

The corn cooks faster, actually saving time, it tastes much better, and there are significant nutritional benefits. That's basic traditional pozole making.

Nothing is saved by boiling hominy corn without an alkaline pre-soaking.  

Putting corn on a boil with a little cal and letting it soak is not labor intensive. Nor are the two minutes it takes to toast chilis.

Hulling the hominy is somewhat labor intensive, and that step could be skipped or cut down to just giving the corn a quick rub to remove some (but not all) of the skins if a rougher result is acceptable. But typically the skins are removed.

Bill

 

 

[KungFuPanda]

Munching some non-nixtamalized popcorn and watching the iron chef smack down. 🍿

[Spy Car]

9 minutes ago, KungFuPanda said:

Munching some non-nixtamalized popcorn and watching the iron chef smack down. 🍿

This is all your fault 

I was going to let it go with the advice to lightly roast canned hominy when making "easy pozole."

Since you (and you all), being the good homeschoolers you are, are open to experimentation, try boiling some dried hominy corn in plain water and putting another batch of the same corn through the nixtamalization process.

It makes a significant difference in terms of taste and the latter has huge nutritional advantages.

To quote the always reliable Wikipedia:

Nixtamalized maize has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97%–100% (for aflatoxins).

The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. These conditions convert corn's hemicellulose-bound niacin ("niacytin") to free niacin, making it available for absorption into the body, thus helping to prevent pellagra.^[3] Alkalinity also reduces the amount of the protein zein available to the body, which improves the balance among essential amino acids, although the overall amount of protein is reduced.^{[citation needed]}

Lastly, nixtamalization significantly deactivates (by 90–94%) mycotoxins produced by Fusarium verticillioides and Fusarium proliferatum, molds that commonly infect maize, the toxins of which are putative carcinogens.

The bottom line: it tastes better. Very easy to prove for yourself.

Bill

 

[marbel]

Well this set me off on a quest. This article is not about posole but is about nixtamalizing corn. I've always found this site reliable and accurate but I am no expert myself. 

https://www.seriouseats.com/nixtamalized-corn-tortilla-masa-recipe

 

Toasting dried chiles I think is much less bougie than buying little glass bottles of ancho [etc] powders from spice merchants, no? 🙂 

 

[Sneezyone]

Just now, marbel said:

Well this set me off on a quest. This article is not about posole but is about nixtamalizing corn. I've always found this site reliable and accurate but I am no expert myself. 

https://www.seriouseats.com/nixtamalized-corn-tortilla-masa-recipe

 

Toasting dried chiles I think is much less bougie than buying little glass bottles of ancho [etc] powders from spice merchants, no? 🙂 

 

Masa is a different matter entirely. The ground spice bottles are definitely more bougie. Dried chilis are plentiful and more flavorful. Toasting tho? Meh. Now, toasting a tortilla over a gas flame on the stove…totally legit.🤣

[marbel]

2 minutes ago, Sneezyone said:

Masa is a different matter entirely. The ground spice bottles are definitely more bougie. Dried chilis are plentiful and more flavorful. Toasting tho? Meh. Now, toasting a tortilla over a gas flame on the stove…totally legit.🤣

Sure but I assume the first part of the process, in which the corn is simmered then steeped, is the same as what Bill is talking about. 

Most Mexican (and Indian) cooks I have known toasted their dried chiles before using them. (Also toasted dried whole spices such as cumin before grinding.) 🤷

[Sneezyone]

3 minutes ago, marbel said:

Sure but I assume the first part of the process, in which the corn is simmered then steeped, is the same as what Bill is talking about. 

Most Mexican (and Indian) cooks I have known toasted their dried chiles before using them. (Also toasted dried whole spices such as cumin before grinding.) 🤷

I know many Indian cooks toast spices. I do it too when making Indian food. I don’t know any Mexican cooks who do, ok, maybe sautéing onion/garlic, toasting the veg like I do before blending? Does that count? Toasting dried chilis vs fresh…never seen it.

[Spy Car]

2 hours ago, marbel said:

Well this set me off on a quest. This article is not about posole but is about nixtamalizing corn. I've always found this site reliable and accurate but I am no expert myself. 

https://www.seriouseats.com/nixtamalized-corn-tortilla-masa-recipe

 

Toasting dried chiles I think is much less bougie than buying little glass bottles of ancho [etc] powders from spice merchants, no? 🙂 

 

The Serious Eats ratio of pickling lime is about half of the amount I use. They have 3 grams to 200 grams of corn, I go 5.7 grams.

Using less calcium hydroxide (pickling lime) gives the corn a milder taste, and using more brings the corn taste more forward. So people should know their preferences and use the lime accordingly. I prefer a stronger corn taste and more cal also turns white corn more yellow. 

One may have poor luck finding “pickling lime” in markets. If one has a local market with a Mexican clientele, ask for “cal.”

I did not review all the directions, but the process for nixtamalized corn for masa is the same as for making hominy.

You are correct that Mexican cooks (like Indian cooks) regularly toast chili peppers and spices as a matter or routine in their traditional cuisines. Not remotely bougie. It is part of the authentic method of making pozole.

Bill

 

[Spy Car]

2 hours ago, Sneezyone said:

I know many Indian cooks toast spices. I do it too when making Indian food. I don’t know any Mexican cooks who do, ok, maybe sautéing onion/garlic, toasting the veg like I do before blending? Does that count? Toasting dried chilis vs fresh…never seen it.

You are missing out.

I have never heard of a Mexican cook who did not lightly toast dried chilis prior to deseeding and reconstituting—until today. It is common practice.

Toasting bring out the beautiful fruity aromas, just as one might expect.

Bill

 

 

[Spy Car]

@marbel I read the rest of the Serious Eats article (which is informative).
 

The one difference (besides the ratio of cal) is that they call for 45 minutes of boiling for masa, which is correct. But for making pozole, better to go 20 minutes. Masa benefits from the softening the added initial boil in lime water provides, but with hominy for posole you want more tooth.

After that initial boil, the corn sits in the alkaline water overnight. To be rinsed well and cooked the next day.

Same process.

Bill

[Frances]

Now you all are making me want to try posole, as I’ve never had it. My son says his partner’s mom, who is Mexican, makes it for every special family gathering. Due to the pandemic, we’ve yet to meet. But hopefully that will happen soon and I’ll get to try posole.

[Spy Car]

10 hours ago, Frances said:

Now you all are making me want to try posole, as I’ve never had it. My son says his partner’s mom, who is Mexican, makes it for every special family gathering. Due to the pandemic, we’ve yet to meet. But hopefully that will happen soon and I’ll get to try posole.

Just as you wouldn't necessarily confuse a delicious homemade (or a quality restaurant) minestrone soup with Progresso out of a can--the canned Progresso soup is still not bad.

In a similar fashion, the canned Pozole made by Juanita's ain't bad. Should not be your standard for your measure of greatness, but for a quick pozole hit Juanita's makes pretty fair canned pozole.

To lift the level of Juanita's up a notch, add a squeeze of lime, white (or red) raw onion diced as finely as your knife skills allow, add some Mexican oregano (or regular oregano if that's all you have), fresh chopped cilantro, and if possible (optional) very thinly sliced radishes.

Might need a little hit with something picante (depending on your taste). Some also enjoy adding a little thinly sliced cabbage.

Do this and you won't have world class pozole, but not bad.

Bill

 

 

Edited February 17, 2022 by Spy Car

[Scarlett]

https://www.budgetbytes.com/30-minute-posole/

 

Dh made the above recipe last night. It was very yummy.  We had it with lime, avocado, radishes, and onions.  

I will say while it was tasty it was not as good as my memory of dh's other recipe which used canned enchilada sauce.  

[Spy Car]

1 hour ago, Scarlett said:

https://www.budgetbytes.com/30-minute-posole/

 

Dh made the above recipe last night. It was very yummy.  We had it with lime, avocado, radishes, and onions.  

I will say while it was tasty it was not as good as my memory of dh's other recipe which used canned enchilada sauce.  

The blog's" recipe" for the mock enchilada sauce is not only more work than preparing a guajillo/ancho paste, but it also guarantees the pozole's flavor will suffer. 

Using a mix of flour, oil, tomato paste and chili powder is not a good substitute for the chilis that are the hallmarks of good pozole.

You'd get far better results using a mix of guajillos and anchos. Prepping them is less work than the so-called enchilada sauce on the linked blog. Really.

Bill

 

 

 

 

[Sneezyone]

4 minutes ago, Spy Car said:

The blog's" recipe" for the mock enchilada sauce is not only more work than preparing a guajillo/ancho paste, but it also guarantees the pozole's flavor will suffer. 

Using a mix of flour, oil, tomato paste and chili powder is not a good substitute for the chilis that are the hallmarks of good pozole.

You'd get far better results using a mix of guajillos and anchos. Prepping them is less work than the so-called enchilada sauce on the linked blog. Really.

Bill

HA! On that I totally agree. LOL.

[Scarlett]

40 minutes ago, Spy Car said:

The blog's" recipe" for the mock enchilada sauce is not only more work than preparing a guajillo/ancho paste, but it also guarantees the pozole's flavor will suffer. 

Using a mix of flour, oil, tomato paste and chili powder is not a good substitute for the chilis that are the hallmarks of good pozole.

You'd get far better results using a mix of guajillos and anchos. Prepping them is less work than the so-called enchilada sauce on the linked blog. Really.

Bill

 

 

 

 

Yes dh did not like it at all...the prep for this.  He said it was stupid.