My first pozole! Recipe from NYT/Tanis using a mixture of dried chiles (ancho, guajillo, cascabel, de arbol) and maize trillado (more affordable). Also strained the pureed chiles (friend’s abuelita said so). Had it with some homemade bread and it was *super* delicious!
by azn_knives_4l
17 Comments
Nunca eh tenido pozole con pan.. a que sabe?? 🤣🤣
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Looks good. I recommend tostadas with sour cream next time. Less filling than bread but you still get to dip something in your broth
Good job! MaÃz trillado is common in the state of Chihuahua I’ve definitely had it on some soups and Yess straining the chiles is the common prep for caldos/soups you don’t want it to end up thick looks great
Looks good, top with a little bit of shredded cabbage and a squirt of lime, enjoy with some tostadas.
Bien hecho….. felicidades!
Looks great! Next time try using tostadas instead of bread though.
Looks great
That looks really good 🤤
Provecho! That looks delicious!
No bread with pozole.
Not bread! This isn’t tomato soup! Use tostadas 😎
It does not seem like pozole, it looks tasty though
Good but change the bread for tostadas
Provecho. Use tostadas next time.
Looks delicious!
Pozole doesn’t require cilantro as a garnish. I understand it’s aesthetically pleasing, but it doesn’t go.
Also, most of us eat it with totopos not toasted bread.
I promise you it will taste better.