Pozole Rojo

 

Pozole is a traditional stew in Mexico.  Often, in Texas and perhaps other border states, it is spelled Posole.  This stew revolves around hominy with traditionally pork but sometimes chicken.  I should note, I have seen references to vegetarian versions as well. 

Common forms of Pozole include red (Rojo) and green (Verde).  This is referring to the color of the liquid. Regardless of which color, Pozole is a very elemental dish that is full of robust flavor. 

Accompaniments can include lime, cilantro, onion, chili peppers, radish, shredded cabbage, cheese, and much more.  When I think of this type of dish, I think that the accompaniments and even the meat utilized reflect what the maker had at their disposal.  There is not a right or wrong.  There is what is good!   

For this version of Pozole Rojo, we used chicken; it is what we had on hand.  We garnished it with cilantro, sliced radishes, diced sweet onion, avocado and smoked Cotija cheese.  Normally the cheese would be Queso Blanco.  We did not have any on hand.  So, we used our smoked Cotija.  Like Queso Blanco the Cotija cheese does not melt.  The smokiness added a delightful smokiness to the stew, that I thought was very appropriate.

Pozole is the type of dish that I can envision being made, in earlier days, in a large kettle over a fire or in fireplace.  Some of the smoke flavor would be trapped by the simmering liquid.  Smoked salt or even smoked paprika could be used to instill a little smoke flavor in the broth as well.

There are numerous recipes of pozole.  In its most basic form, it is a protein (pork or chicken) simmered in liquid with hominy, spices and seasoning.  It is really simple to make.  It makes a great warming dish to works perfectly for cool nights.  I hope you will try it.

As always your questions or comments are always welcome.

Until next time,

Bon Appetit Y'all

Leslie Bartosh