Tons of vegetables and a really clean and bright store. I made it & followed step by step & it came out so good! I just finished making it for Christmas day tomorrow. Looking forward to trying more of your recipes soon! I have a large pork shoulder that I would like to get out of my freezer instead of buying chicken. That may work! Patti? Viva Mexico y gracias <3. =), Pati, thank you for this recipe. Hola Sonya, Multiply all the amounts in the recipe by 5. I loved it and my kids did too. Hola Cynthia, I hope you try my recipe! Today I made the Posole. I had a little left over white rice so added 1/4 cup to the recipe. Hola Rosy! Unfortunately we live in VA right now so I can’t get the ingredients as easily as if I were in San Diego. Thanks! Green Pozole is a typical dish from the state of Guerrero, even though there are many versions in other states in Mexico. I love this recipie ! You can cut the recipe in half and it will be great…or make the whole thing and freeze the leftovers . The family loved it! Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. This was like a much needed hug. Hi Sarah, You can make it vegetarian by using vegetable stock, instead of chicken, and adding your favorite vegetables. Thank you so much for trying my recipes, Eric! One question for Pati: is it advisable to remove the skins of the peppers before you purée them? Ancho, chicken, guajillo chiles, hominy, onion, pati's mexican table, pozole, radish, refried beans, tortilla chips, Red Pozole with Traditional Garnishes recipe from Pati's Mexican Table Season 3, Episode, or 3 29-ounce cans hominy, drained and rinsed, papery outer layers removed, but not entirely peeled (if using dried hominy), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt, (about 1 ounce) rinsed, stemmed and seeded, such as piquín, ancho, chipotle or a Mexican mix. My new favorite recipe! First, I made half the recipe and it did indeed come out great. She always celebrated with this soup and I can eat everything in it without being grossed out! so many recipes call for putting a head a garlic in the liquid and then removing it. Zucchini was a great idea, Jillian. Too much salt all together. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add water to the pot to cover the hominy by at least 3-inches. For the hominy, it could be older corn or simmering it for a bit longer….sometimes it has taken me over 5 hours, the importan part is to cook until it starts opening up, or blooms. I was really excited to try this recipe for a traditional New Mexico Posole. Meanwhile, place the chicken (and pork, if using), in a large soup pot. We are having a blast of cold weather here in Houston and I wanted to try your receipe. Hi Pati! I leave the garlic whole because it’s easier to remove from the pot and discard when the hominy is done cooking. Serve with tortillas or corn bread. I made a french bread too and we soaked the bread in the Posole and all went mmmm.I think I will adjust the chiles next time to only 2and that will be perfect for us. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. You don’t need to soak it overnight, but it does reduce the cooking time like 1/4 if you do. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Gracias Pati! I just use water and cook it for 3 hours until it blooms. Also, my youngest son got out the Tony Sacheries Cajun spice and added it to the Posole and that was just right. She always celebrated with this soup and I can eat everything in it without being grossed out! Making this recipe today to serve my family for Sunday dinner! Traditional New Mexican spicy stew. Canned is just as good i think, i even seen in mexican supermarkets canned blue hominey i wanna try that.
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