Jump to content

Recommended Posts

  • Replies 35
  • Created
  • Last Reply

Top Posters In This Topic

For lunch I made Rancho's recipe for pozole with chicken. I didn't get my act together yesterday so I hadn't soaked and cooked Rancho pozole, so I used canned (horrors!) But an easy, delicious recipe. I modified a bit by adding some tomatillos and fresh serranos.

Link to post
Share on other sites

Sadly, I just can't develop a taste for posole. It's weird because I love corn in every form I can think of except posole. I also think of it as more a native North American dish than a particularly Mexican one, but I am sure I am wrong. :blush:

 

I'm jealous Omni! That soup sounds great and I wish I could enjoy it.

 

So can anyone give a recap of what you have already cooked in this thread?

Link to post
Share on other sites

Another wonderful batch of posole with chicken. I based it loosely on Rancho's basic recipe - but I just riffed as I went along. It's a very forgiving dish, so I threw in whatever I felt like. Thick, satisfying, full of flavor, rich, spicy. Used a lot of oregano this time, and I like it.

 

Will serve it with garnish of avocado, cilantro, radishes...

 

Next time I'm going to do a green one with pork.

Link to post
Share on other sites
  • 1 month later...

I made a huge batch of posole verde yesterday, with Rancho Gordo hominy, and pig parts from Prather Ranch. I am drooling as I think of eating the leftovers for lunch. ;)

 

The recipe was from the Williams-Sonoma Mexican book, which I still have checked out from the library, with some reality-checking of quantities from Rick Bayless. Tausend calls for 3 pounds of posole for a single batch, which would have been an amazingly awful mistake. I also used Bayless's larger ratios of meat (2 pounds) and bones (3+ pounds, and substituting water for the chicken stock accordingly) and his suggestion of adding a pig foot for broth texture. I did use the W-S recipe's sauce components, although I don't think I'd bother with the pumpkin seeds again -- a lot of effort and expense for very little payoff.

 

Dessert was a nearly flourless chocolate-almond cake frosted with with ancho whipped cream -- from the same cookbook -- which I liked very much.

 

 

Edited to add: I have enough leftover cooked hominy that I am planning on making a red, chicken posole later in the month.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...