![]() Or you can cook the whole kernels and you'll end up with hominy, or nixtamalizedwhole corn kernels. ![]() a more nutritional, better tasting corn that is easy to grind up into masa dough. Rinse it off the next day and you'll have some nixtamalized corn, i.e. Soak it overnight in an alkaline agent like calcium hydroxide. If you're new to hominy here are some quick details on it. Of course, all versions of Pozole are going to use hominy as the key ingredient - that's what makes Pozole such a unique dish! (What is Hominy?) ![]() That's the version we're making here today and it's a good option to consider if you want a Pozole recipe in your arsenal that doesn't feel like an all-day affair. Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis. In Mexican cuisine there are two versions of Pozole that you'll frequently come across: Pozole Rojo and Pozole Verde.
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