How To Make: Pozole
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- Опубликовано: 22 окт 2023
- Corn is central to the ancient Aztec stew called pozole. So instead of relying on canned hominy, we are giving whole kernel heirloom corn the love it deserves by nixtamalizing it from scratch - a process that sounds complex, but really is not too different from boiling pasta. TLDR: you’ll boil corn with cal, or calcium hydroxide, a white powder that breaks down the corn’s skin and makes it easier to digest and more nutritious.
Recipe: masienda.com/blogs/learn/pozo...
Recipe
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Хобби
daaaamn, those close-ups, though.
CELANTRO!!!!!!
¡muy sabroso! This brings back so many memories
Out of red, green, and white pozole, my favorite is green. Haven't tried the black yet - have to save some things for 'another day' :)
LOVE green. Check out this recipe for pozole verde masienda.com/blogs/learn/vegetarian-pozole-verde
Okay, so.... I have this nixtamal I've made from 3 kinds of corn: heirloom flint I grew and dried on the stalk, Sacsa Kuski, and Cacahuacintle I bought..... and .... I'm in a pozole mood. But I'm wondering about drying the nixtamal first? My thought is that as I cook dry hominy in the broth it will absorb more of the broth, and be more flavorful. Any thoughts on that? (Also I have more nixtimal than I need at the moment, and having it dried to store would be awesome.
Your nixtamal experiment with three different corn varieties sounds fascinating! Drying the nixtamal before using it in pozole is an interesting idea. It could indeed intensify the flavor absorption during the cooking process, resulting in a richer broth and a more flavorful hominy. Additionally, drying the excess nixtamal for storage is a practical approach to extend its shelf life. Give it a try, and feel free to share the results-it might add a unique twist to your pozole! ¡Buen provecho!
For how long would you cook it in a pressure cooker instead?
We haven't tested the recipe in a pressure cooker, but there is someone on our team who likes to do the initial cook on stovetop and then nixtamalize overnight. Once it’s nixtamalized but not fully cooked and bloomed, she uses the pressure cooker for that step, which saves a lot of time -- takes about 45 min- 1 hr (do 45 then check for doneness). She does use an old-school pressure cooker, not an InstantPot, as a caveat.
If you want to make it vegetarian, what would you substitute the pork for? Thanks!
Jackfruit
Jackfruit could work, or mushrooms! We've also got a vegetarian pozole verde recipe here masienda.com/blogs/learn/vegetarian-pozole-verde
@@Masienda thanks!
This recipe is hard to follow due to all the extreme closeups of the dish.
We're sorry to hear that you found this video hard to follow. Please refer to our blog where we posted the recipe with directions. We hope this helps! masienda.com/blogs/learn/pozole-rojo