I tried to invent a quickie version of Pozole today. Even tho' it's not Thursday (the traditional Polole making day in Zihua)and best of all it didn't take hours and hours to make. I want to share it with you all so those of you who are familiar with the dish can critique it and perhaps it will raise curiosity with others.
This is what I did:
2 small IQF chix breasts cut in strips
simmered in @ 3 14oz cans of chix broth, season to taste
Add 1 large onion sliced and about a 1/2 29oz can of hominy
throw in 1T diced jalapeƱos. I also added a spice someone gave me from Mexico. But the little label fell off, I think it was annatto but I'm not sure. Anyway this tasted so close to what we had in Zihua. Served with "oven fried, Jean" corn tortillas. We love flour tortillas but in this case the corn went better. Garnish with diced cactus and diced avacado. I hope some of you will give it a try and let me know what you think.
Cis
btw this serves 2 generously
This is what I did:
2 small IQF chix breasts cut in strips
simmered in @ 3 14oz cans of chix broth, season to taste
Add 1 large onion sliced and about a 1/2 29oz can of hominy
throw in 1T diced jalapeƱos. I also added a spice someone gave me from Mexico. But the little label fell off, I think it was annatto but I'm not sure. Anyway this tasted so close to what we had in Zihua. Served with "oven fried, Jean" corn tortillas. We love flour tortillas but in this case the corn went better. Garnish with diced cactus and diced avacado. I hope some of you will give it a try and let me know what you think.
Cis
btw this serves 2 generously
Cis
Empress for Life
Empress for Life