Been years since I’ve had Pozole (live in Montana, and the Mexican food up here is… not great…)
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Been cold lately, had a hankering, so did my best. Came out darker than I remember ever seeing it, presumably because I used mostly ancho chilis, and probably a bit more than I should have. Really hit the spot though…
southmost956
Just a little darker than usual. But yeah, it’s a go! 🤤
1NothingLastForever
I fry my sauce before putting into the broth
Ignis_Vespa
Yeah, ancho chilies are great for pozole, but you do need guajillos too to brighten the colour and make the salsa not too thick, as ancho chilies usually have a lot of body. Still looks great for the first time.
Regarding the corn, as I can see a kernel, don’t forget to “behead” it and let it cook a few hours before adding anything else, that will make the corn “bloom”
Interesting_Cheek241
Looks good! Just dark as others said. Great work:) Try Chile California instead next time. It will blow your mind. Ancho and guajillo also makes chile colorado … so im gnns bet your pozole taste like chile colorado
arm1niu5
Looks amazing!
If possible I suggest you eat it with some tostadas, and I don’t know how common it is but I’ve never heard of anyone adding avocado to pozole. Usually raddish, lettuce and lemon juice is enough.
Justforthekink
My family keeps the chili to the side, so the broth is clear and you can add as much chili as you want. The chili is usually guajillo and ancho, which is just Chile Colorado. Lightly fried if there’s time.
This leaves good room for spicy level control and chili combination experiments.
I like eating mine with lettuce (iceberg) and my radish a bit thicker (for both taste and texture), a little lime too. Tostadas or totopos as well.
CaptainMgoat
We don’t use avocado
carissa_p
Looks like you did good. I like to add some Mexican oregano too
TakitosDePastor
Takos
counterspell
Yo that broth looks so rich and comforting. The cuts on your avo are clean and I love those thinly sliced radishes. Well done!!!
14 Comments
Been years since I’ve had Pozole (live in Montana, and the Mexican food up here is… not great…)
​
Been cold lately, had a hankering, so did my best. Came out darker than I remember ever seeing it, presumably because I used mostly ancho chilis, and probably a bit more than I should have. Really hit the spot though…
Just a little darker than usual. But yeah, it’s a go! 🤤
I fry my sauce before putting into the broth
Yeah, ancho chilies are great for pozole, but you do need guajillos too to brighten the colour and make the salsa not too thick, as ancho chilies usually have a lot of body. Still looks great for the first time.
Regarding the corn, as I can see a kernel, don’t forget to “behead” it and let it cook a few hours before adding anything else, that will make the corn “bloom”
Looks good! Just dark as others said. Great work:) Try Chile California instead next time. It will blow your mind. Ancho and guajillo also makes chile colorado … so im gnns bet your pozole taste like chile colorado
Looks amazing!
If possible I suggest you eat it with some tostadas, and I don’t know how common it is but I’ve never heard of anyone adding avocado to pozole. Usually raddish, lettuce and lemon juice is enough.
My family keeps the chili to the side, so the broth is clear and you can add as much chili as you want. The chili is usually guajillo and ancho, which is just Chile Colorado. Lightly fried if there’s time.
This leaves good room for spicy level control and chili combination experiments.
I like eating mine with lettuce (iceberg) and my radish a bit thicker (for both taste and texture), a little lime too. Tostadas or totopos as well.
We don’t use avocado
Looks like you did good. I like to add some Mexican oregano too
Takos
Yo that broth looks so rich and comforting. The cuts on your avo are clean and I love those thinly sliced radishes. Well done!!!
Looks good 👍🏼
Way to go..
Wow, that looks amazing! 👍🏼😉