Pozole is such an underrated soup and it puzzles me that I don't see it on more menus in the states. I always make mine thicker too, even if it's not as traditional.
I always eat my pozole with flour tortillas that I bring back to NYC from Tucson.
I plan to make 2 pots of this - one pork and one chicken (we have a few no-mammal eaters in the fam) I see the suggestion of chicken thighs. I assume bone-in? And then after long simmer removing the bones and shredding? Any other suggested changes if doing chicken?
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They won’t need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but I’d leave as-is and embrace the brothiness
No joke, this is dinner tonight. Saturday dinner: Turkey quarters. Because we bucked Thanksgiving tradition and had salmon. So excited to make this at home after grabbing some hominy at the Santa Fe Farmers Market.
I am making this tonight but the mexican grocer I bought the guajillos from had them in 3 oz packs - is it okay if I am 1 oz short of the chilles in the recipe? Can I top it up with chilli powder or red pepper flake?
I don't know exactly where on Substack to mention this, but in light of the news that the founders say they'll neither ban Nazis or even demonetize Nazis, I'm unsubscribing from all of my paid and unpaid 'stacks as of today. I'm going to REALLY miss them all, but the disgusting decision by Substack's founders makes it impossible for me to do otherwise.
I tried to buy a cutting board from the company you recommended in Maine but everything was sold out. I bought a magnificent one from Opus Woodworks, Whippany NJ. Heavy. Well made. Reasonably price. I need to share the photo
Making for NYE! I’m using dried hominy and soaking it now (?) so hopefully this works. Also, no tomatillos here in Cape Town so leaving them out. Wish me luck!
This one was SO GOOD! The tomatillos were so delightful and surprising! I froze the leftovers to come back to next month and I already can’t wait to have it again.
Hi Alison, just wanted to say that I made this and enjoyed it on day 1, but days 2-3 it really took me where I was hoping to go! Very, very impressed, thank you for the recipe!
Wonderful!
Pozole is such an underrated soup and it puzzles me that I don't see it on more menus in the states. I always make mine thicker too, even if it's not as traditional.
I always eat my pozole with flour tortillas that I bring back to NYC from Tucson.
I plan to make 2 pots of this - one pork and one chicken (we have a few no-mammal eaters in the fam) I see the suggestion of chicken thighs. I assume bone-in? And then after long simmer removing the bones and shredding? Any other suggested changes if doing chicken?
Yes! Bone-in, skin-on chicken thighs (or legs/thighs) would be great. They won’t need to cook as long as the pork, so you could potentially reduce your liquid by 1-2 cups, but I’d leave as-is and embrace the brothiness
No joke, this is dinner tonight. Saturday dinner: Turkey quarters. Because we bucked Thanksgiving tradition and had salmon. So excited to make this at home after grabbing some hominy at the Santa Fe Farmers Market.
I looooooove the Santa Fe Farmers Market 😭😭😭
I have bought hominy from that market and it's so good! I got a red variety and it was great!
I am making this tonight but the mexican grocer I bought the guajillos from had them in 3 oz packs - is it okay if I am 1 oz short of the chilles in the recipe? Can I top it up with chilli powder or red pepper flake?
If I do not have access to tomatillos, but would like to make this stew (knowing it will be a different thing), what recommendations would you have?
I don't know exactly where on Substack to mention this, but in light of the news that the founders say they'll neither ban Nazis or even demonetize Nazis, I'm unsubscribing from all of my paid and unpaid 'stacks as of today. I'm going to REALLY miss them all, but the disgusting decision by Substack's founders makes it impossible for me to do otherwise.
I tried to buy a cutting board from the company you recommended in Maine but everything was sold out. I bought a magnificent one from Opus Woodworks, Whippany NJ. Heavy. Well made. Reasonably price. I need to share the photo
Making for NYE! I’m using dried hominy and soaking it now (?) so hopefully this works. Also, no tomatillos here in Cape Town so leaving them out. Wish me luck!
This one was SO GOOD! The tomatillos were so delightful and surprising! I froze the leftovers to come back to next month and I already can’t wait to have it again.
Hi Alison, just wanted to say that I made this and enjoyed it on day 1, but days 2-3 it really took me where I was hoping to go! Very, very impressed, thank you for the recipe!