Food & Spirits Court

• RE: Pizole - Sondek 12:34:09 03/27/25 (3)
  In Reply to: RE: Pizole posted by G Squared on March 24, 2025 at 10:28:42

  Is on my list to make a batch of posole.
  
  I bought dried hominy and cook it in a quick pot. It is night and day better than that nasty canned stuff. No comparison. Texture and flavor blow the doors off of canned. Highly recommended.
  
  
  
  
  

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  • RE: Pizole - G Squared 08:29:10 03/28/25 (2)
    In Reply to: RE: Pizole posted by Sondek on March 27, 2025 at 12:34:09

    Please post your recipe. There are 2 local place that have great Pizole. I've given up eating tacos from these joints and just order Pizole. Less carbs more flavor.
    Gsquared
    
    

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    • RE: Pizole - Sondek 16:05:11 03/30/25 (0)
      In Reply to: RE: Pizole posted by G Squared on March 28, 2025 at 08:29:10

      I usually make a green version with chicken, but I'm gonna give this recipe a go.
      
      

      • https://www.allrecipes.com/recipe/214167/kens-kickin-posole/   (Open in New Window)

      
      

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    • Ranch Gordo Pozole - tlea 10:25:50 03/29/25 (0)
      In Reply to: RE: Pizole posted by G Squared on March 28, 2025 at 08:29:10

      Rancho Gordo website has classic recipes and many variations. Wife bought me the RG Pozole Book as a gift years ago. I've made several of these with great success. It's a lot of time and effort if you do it the classic way, but wonderful to feed a big group. Freezes well too. Link below.

      It's probably best to learn the basics before getting creative, but if you scroll down you'll find a Shrimp and Hominy Stew with pimenton. As the writer says, it isn't truly pozole, but really good and not complicated. I've made this with fresh Gulf shrimp and court-bouillon from the shrimp heads and shells as the base. Always gets compliments.

      Don't overcook the shrimp !!!

      
      
      . . . in theory, practice and theory are the same; in practice, they are different . . .
      

      • Rancho Gordo Pozole   (Open in New Window)

      
      

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      Edits: 03/29/25

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