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Last year, I made pozole verde for both Halloween and New Year's Eve.

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 original 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 Blancohits the spot better than any other possibilities.

In Pozole Verde, the stock is colored green by poblanos and either jalapenos or serranos.

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.

These tortillas are excellent; cook them over a low flame or on a dry griddle, turning them frequently, until very tender.

Pozole Blanco with Poblanos & Avocado

 

Pozole Verde

 

Pozole Rojo

Mexican Seafood & Pozole Stew with Cilantro Sauce

<a href=”Queso Fundido

<a href=”Jicama Salad with Pomegranates & Chipotle

Pineapple Agua Fresca with Ginger & Mint

Jamaica Agua Fresca

Use long tongs to blister poblanos directly over a gas flame.

 

 

 

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Comments

6 Comments

  1. Robin Doran

    Michele’s pozole is absolutely the BEST! I have been lucky enough to have it when she prepared it. Nothing beats it. Heartwarming and soothing to the soul as cool weather slips in. I have made it using her recipe and it is a crowd pleaser.

    October 29th, 2010 11:01 am

  2. Diane Carpenter

    Since moving to Santa Fe, pozole has become practically a weekly dish on the menu. I have come to discover that everyone has their own version so always fun to be invited to a pozole dinner…never know what you will get. The common denominator is chilis (red or green and usually Hatch), hominy, cumin and pork or chicken. Recently had ,in a restaurant ,Fall Pozole which had the usually ingredients plus roasted eggplant and zuchinni added at the last minute so they stayed in nice roasted chunks. Many people shred a potatoe for thickener. I have made it with dried hominy but takes a long time to cook. My favorite way is in the crock pot…extremely easy. Here everyone seems to serve it with radishes and often I’ve had plain sour cream with lime zest for a topping. Tortillas are great but it is often served with corn bread.

    Fall is chili roasting time and you will find vendors all over town in parking lots roasting chilis. The smell is intoxicating. Since a small bag at the Farmer’s Market is usually $5 we decided this year to buy an entire gunny sack full and have them roasted for $14.99. It yielded 53 ziplocks full so a very good value. Happy Halloween!

    October 29th, 2010 12:23 pm

  3. Nicolle

    Yes it’s true–hers is the best. Thankfully, a good Mexican restaurant here in Mississippi make a pretty damn good version too–including radishes! Wish I had all day to try these recipes. Better yet, that someone would make them for me!

    November 2nd, 2010 7:57 pm

  4. lisa

    mmm pozole. this blog makes me want to Cook This Now!

    November 4th, 2010 8:52 am

  5. Terra Hues

    I certainly missed cooking one of these pozoles on Halloween, but I will be doing one soon – they sound fantastic and it will be a new experience for me. Thanks Michele!

    November 4th, 2010 9:35 am

  6. Joan Simon

    My all time favorite comfort food! Great for parties- kids love it.

    November 4th, 2010 10:51 am

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