jbatson@BBN.COM (Jay Batson) (12/01/90)
In article <1990Nov06.155732.2774@mthvax.cs.miami.edu> cds@lcuxlq.att.com (Christopher N Del Sordi) writes: >I'd like a recipe (and variations) for a Mexican dish called pozzole. >The closer the recipe is to the traditional, the better. Well, I'll try this from memory (which may be OK - I make it a lot). BTW - I've always known the spelling to be Posole. + 8 cups chicken broth + 2 cans yellow hominy + 2 cans kidney beans (or soaked-from-dry equivalent if you have time) + 2 4oz cans mild green chilis (I buy Old El Paso whole chilis and cut them up.) + as much chopped jalepeno chilis as you can stand (I like it hot, so I put min 3-4 chilis worth) + 1 lb or so of chicken. I use 2-3 chicken breasts with the bone. + 1 big or 2 "utility" onions, chopped + 2-4 Tbsp chopped fresh cilantro if you have it + Spices to taste. I use: 1+ _Tbsp_ ground cumin seed (I like this stuff, and I don't skimp on it in mexican dishes) 1 1/2 tsp chili powder pinches of other stuff if the chicken broth was purchased: tarragon (small pinch) parsley (big pinch - omit if you have cilantro) sage (very small pinch; use rubbed if you have it - the whole sage doesn't soften up too well in a soup like this) Throw the stuff together, bring to a boil, reduce heat and simmer for 45 to 90 minutes (this is a flexible dish, great for when you don't know exactly when company will arrive.) After cooking, pull out the chicken (breasts/...), and remove the chicken from the bone after they are cool enough to work on. Shred the chicken using fork/knife... (don't worry if it starts to go to pieces on you: that's what you want it to do - you want to end up with lots of junk floating around in the broth), then return the chicken to the soup. + Add 1 4 oz can chopped black olives, and leave on the stove for another 5 minutes to let the olives heat up. (Don't cook the olives for the whole time - they'll fall apart.) Hope I didn't forget anything.... If I did, it was spices, and you can kind of make your own up after the cumin and chili powder. Enjoy Jay Batson jbatson@bbn.com