UPDATE: In today’s Seasonal Pantry, “Pozole Blanco for Halloween,” which you can read here, I promise to re-post my pozole recipes, with corrections. This post, with its links, was originally done on October 29, 2010. In a few hours, I’ll post corrections to these recipes. I’m posting now, for anyone who reads the column and is looking for them. Stay tuned!
Pozole, a term that refers to both the dried corn also known as hominy and to soups and stews made using it, is a Halloween tradition among my family and friends. Over the years I have made several versions and these days, everyone expects me to prepare it for the holiday. There’s a pozole for almost everyone to enjoy, mild ones that kids like, super spicy ones, meatless versions, versions with seafood. I prefer Pozole Verde, as the flavors of cilantro, poblanos, serranos and lime create one of my all-time favorite combinations.
But I like Pozole Rojo almost as much and sometimes, Pozole Blanco hits the spot better than any other possibilities.
Pozole should always be served with corn tortillas, whether or not a recipe mentions it. If you live near a Latino market, you can often get fresh handmade tortillas, especially if you order a day in advance. If you don’t, La Tortilla Factory is making a very good hand-made style tortilla available in most markets throughout Sonoma County.
Here are pozole recipes from the Seasonal Pantry archives. Pozole itself is filling but if you’re feeding a crowd, you might want to add Queso Fundido as an appetizer and serve a salad, such as Jicama with Pomegranates & Cilantro alongside. To drink? Agua Fresca and cold beer are the best choices.
<a href=”Queso Fundido