Comments on: Pozole

By: Kathy Steger

Kathy Steger — Sun, 27 Jan 2013 20:50:51 +0000

I was having technical difficulties. You should be able to see it now. Thanks

By: jolie

jolie — Sun, 27 Jan 2013 10:42:13 +0000

love the recipe for pozole and want to try it but can’t find ingredient list

By: Kathy Steger

Kathy Steger — Tue, 11 Dec 2012 05:12:19 +0000

Thanks Rebecca

By: Rebecca

Rebecca — Sun, 09 Dec 2012 04:58:16 +0000

I tried this recipe today finally. Absolutely delicious! This one’s a keeper. Thanks so much for posting it!

By: Kathy Steger

Kathy Steger — Sun, 02 Dec 2012 02:21:16 +0000

A, thank you for the suggestion. I modified the recipe to 1/8 tsp cinnamon and nutmeg. As far as the tomatoes are concerned, you can get the chiles going while the tomatoes are roasting or vise versa. No matter what you will need to wait for the chiles. Peeling tomatoes is not necessary, the blender will take care of the skin. But if you like you can even strain the mixture as I mentioned. 1/4 tsp oregano and fresh cilantro to taste.

By: A.

A. — Sat, 01 Dec 2012 06:47:34 +0000

So basically, the recipe needs to be modified to say 1/8 t each cinnamon & nutmeg (for a combined total of 1/4t?) That explains alot, since I made it w/ 1/4 t each, as that is the wording I’m accustomed to. Also, you mention organo and cilantro in the illustrated instructions, but not in the ingredients list. How much, please? It appears from the photos that you peeled the tomatoes, and I assumed that was necessary, but it’s not in the directions, either. Finally, since the chilis rest for 30 minutes, it makes sense to preheat the oven, prep the chlis first as step 1 and then roast the tomatoes while they soak. Just trying to tweak it for next time. I think it’s worth making again, but I’d like to get it right the second time around.

By: Jen

Jen — Tue, 27 Nov 2012 12:49:21 +0000

Yep Di I thought the same thing! I used to live in Texas and had many Mexican families make pozole for me and never did any of them use kidney beans.

By: Punahou

Punahou — Mon, 19 Nov 2012 23:47:28 +0000

Rebecca – If you don’t have an oven you need to get a crock pot. You can do almost anything that you usually cook low and slow in the crock pot, you just have to brown the meat sometimes.

I always brown the pork for my posole, but that’s just the way I’ve been seeing it done all my life so I follow the old timers’ methods. My god-mother makes the best Mexican food (she’s Mexican) and she’s been teaching me since I was able to crawl. As someone else commented, I’ve never heard of posole with beans, but if I can see it being good. I might even try it.

I wonder how leftover turkey would taste in it. I’ve never had chicken posole, although I have heard of it. I’ve got lots of ripening avocados from my tree on the counter so it might be fun to experiment. A twist on a turkey soup and posole combination.

By: Kathy Steger

Kathy Steger — Mon, 19 Nov 2012 18:49:10 +0000

Dee you are absolutely right. Thank you for bringing that to my attention. You will add the rest of the stock with pork and hominy step 5. As to tricks I would suggest roasting tomatoes and soaking chiles as you are prepping the rest of ingredients Thank you so much

By: Kathy Steger

Kathy Steger — Mon, 19 Nov 2012 01:20:46 +0000

Lynda, no I haven’t but now you got me thinking.