Homemade Red Pozole

[tbern]

that looks so good!!! thanks for the pics!

 

[chilerelleno]

You sure know how to cook. Is your cooking a hobby or a profession?

Hobby, pleasurable time well spent.
Thanks.

 

[chilerelleno]

I have never heard , had to look it up.
Yours looks fantastic

David

Thank you David.
There are many Mexican Caldos, give them a try.
Especially with Fall just around the corner.

 

[chilerelleno]

John , that's awesome . As good as I know it was without it , I bet the hominy really puts it over the top .
I need to do a practice run with the sauce from dried chilis .

Thank you sir.
I actually dropped my game when it comes to the Hominy, I used canned stuff and washed it well to get the can flavor off it.
But washing well, then drying and finally lightly toasting on a sheet pan in the oven till the edges are golden is the way to do it.

I did up my game on the chile sauce.
I don't normally use whole dried chile pods, normally I use powdered chiles.
If you're going to use dried pods make sure they're not old. Buy from a Mexican mercado not a brand name grocery store, unless they've a large Hispanic clientele so such items don't stagnate on the shelf.

Note about toasting chiles, it takes mere seconds to turn the sugars in them from yum to yuck, sweet to bitter. Hot skillet, just warm them, no more than 20-30 seconds per side.

 

[chilerelleno]

Looks (and I am sure tastes) Awesome!

- Jason

Appreciate it, thanks.

 

[chilerelleno]

Holy crap that looks fantastic!! Knowing how great you are at developing Mexican flavors, it had to be amazing. Very well done my friend.

Robert

Roberto, muchas gracias mi amigo!
Estoy a punto de ir a golpear las sobras.

 

[chilerelleno]

that looks so good!!! thanks for the pics!

My pleasure and my thanks.
Appreciate you checking it out and replying.

 

[DRKsmoking]

Thank you David.
There are many Mexican Caldos, give them a try.
Especially with Fall just around the corner.

Will do John and thanks for the incentive to do these

David