This is a recipe that tugs right at my heartstrings. I love Pozole and this recipe for verde from Karen at The Back Road Journal does this traditional dish proud! Viva Pozole!
Pozole Verde
13 Mar- Comments 17 Comments
- Categories Main Dishes, Mexican Food, Pozole, Reblogs, Recipes
17 Responses to “Pozole Verde”
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Aubergine and Feta Tarts with a Tamarind Drizzle
Originally posted on Eat Now Talk Later:
Even though tamarind is usually used in asian cooking, I’ve used it here in a Mediterranean style tart. I really like the sweet and tangy flavour and thought it would be perfect with cheese. I love all these ingredients separately but I’ve never used them together before. As you may…Rate this:
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I’m really happy that you liked my recipe, CJ. Thanks.
Thank you for such a great post. I am proud of you! Traditional Mexican dishes are not easy to make.
Oh that looks so good! It’s freezing here and that is the perfect warm me up dish!
She did a wonderful job on this recipe, pozole verde is delicious!
I already printed it out and am putting stuff on my shopping list! Hopefully I’ll make it this weekend.
One thing she did not mention… You have to clean the hominy, remove the seed from each kernel or it will taste bitter.
Hmmmm, even the canned?
Yep! At least that is what I learned from my mother-in-law who is Mexican.
This looks great! I like the new look of your blog also!
Thanks! I am going to be moving it to a private domain sometime in the fall. I am working on the CSS templates right now!
It is easy to see that you have a passion for food. I think your recipes are wonderfully inspiring and I wish you continued fun and enjoyment on this journey.
Thank you for visiting my food blog.
Thank you for returning the favor Kate! I hope we can continue to share our love for food.
Im sure we will. Take care
I just made this tonight and reblogged her site on mine as well. Thanks for the recommendation, it was really, really good.
Great! I am so happy to hear that! She will be happy as well!
Could you do this with chicken?
Why yes of course! I make a pozole rojo with chicken all the time!