• miamata95

Mi Comida, Mi Cultura: Posole

Updated: Oct 27, 2020

Hi, I‘m Maria, and if there’s one good dish I love making, it‘s Pozole. Now what most people don’t know is that there are two different kinds of Pozole, the Green Pozole (Pozole Verde) and the Red Pozole which in Spanish would simply be called Pozole, but my favorite just has to be the Red Pozole. Simply because it tastes similar to menudo and it’s much healthier and cheaper to make if you are on a budget.

The best way to make it is to let the chicken cook with the water, it’s common for people to heat up the water first, but the chicken cooks too fast and its harder to take it off the bone. So, one should turn on the heat to a medium, place the cooking pot or Olla on the stove, insert chicken water and one whole garlic head and let it cook until boiling. Which should take up to an hour or until you can easily remover the bone by trying to pick it up.

Next, we can’t have regular Pozole without the chile to make it red now can we.

What you will want to do is take 1/3 of a large bag or a full small bag and heat up the Red Chili Pods or Chile Colorado just like the chicken. The reason for this is because you need to make sure the Chile turns a nice light red color and you can pull the stem without taking the pulp with you. While that cooks you have two options, fill a 1 cup measuring cup of store-bought orégano or go outside and pick 14 six-inch orégano full stems. As one can obviously see in the pictures below, I prefer the home gown orégano but since I have used my plant for the season to full capacity I went with the store-bought orégano. However, please be sure it’s an orégano you use often or like because I know some brands leave this really weird aftertaste to the food it’s seasoning.

Now, once you have your oregano and your chicken is fully cooked as well as you’re Chile, be sure to let it cool for a few minutes, only until you are able to touch with your bare hands with out getting burned. if you wish to use gloves for the deboning process, you may do so, but please be advised that it’s easier to leave behind small bones and are therefore late choking on them lol.

The Chile, you simply remove the Chile from the water but DON‘T throw away the water, same with the water you cooked the chicken in. Don’t throw them away because that is what helps give more taste to the Pozole. Remove the stems from the Chile, rinse out as many seeds as you can under warm water, make sure you keep as much pulp as you can then throw it in a blender add the Chile water, and blend. The deboned chicken goes back in the Olla with the chicken water and with two small cans of hominy or about 6-9 large spoons, the oregano, salt, and a sprinkle of pepper. Let it cook for about another twenty minutes in medium heat.

Finally, before turning it off stain the chile into the olla and you will watch as it slowly changes to a nice red color. Move the strainer in the water carefully back and forth to really get everything, then throw away the blended chile and possible seeds once it’s taken color. Let it sit for five minutes and Ta-Da! Un pozole bien echo y muy delicioso. You can add some cabbage, lime juice, pico de gallo, or tortilla to your liking as it’s coming to add those after it’s cooked but even by itself the next best thing to a chocolate cake.

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