My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
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My pozole turned out pretty great yesterday if I do say so. Perfect weather for it, and although I sometimes tire of repetitive cuisine, I'm totally excited to eat this for dinner again tonight.
Attachment 12433
Thanks for the compliments, everyone!
It was actually quite easy. Mine was not a traditional pozole, as it's usually made with chicken, but I was working with some leftover pork carnitas I had in the freezer.
I cooked up a large yellow onion until soft, added a minced jalapeno for a few more minutes, then simmered for about an hour and a half with equal parts chicken & veggie broth, a whole bundle of minced cilantro, and about half a bundle of minced oregano.
Squeeze in the juice of a fresh lime and then grate in the zest.
Throw in a cup or so of mild (or not) salsa verde, simmer another half hour (or longer, depending on how long you have and how thick you want it), and then drop your meat in for the last 45 minutes, give or take (longer of course if you're starting with raw meat). Throw in a can of white beans for the last 5-10 minutes...long enough to get them hot, but not long enough for them to get mushy.
Serve over a pile of Mexican rice, top with any or all of the following: sliced jalapenos, scallions, radishes, hot sauce, cilantro, queso fresco, red onion, avocado (I opted for all of the above except red onion).
And while we are on the subject of liver, I always enjoy a good pate.