Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pazole!

Just made a big ol’ pot of it. Don’t know how I made it all those years before I heard of it or tried it.
The stuff is so simple and sooo good.

Any other pazole fans?

I don't know what it is?

P"O"zole.

Come at me bro😎

This lady will show you, step by step, how to make great Pazole. Enjoy.



L.W.

Pa, Po.......whatdafuck do I know?!? I’m a simple po white boy. Lol.

That’s what I’m talkin about, Fats!

Wabi- Basically, pork red chili with hominy.

I have had two cans of hominy for several years now.


Been fixing to fix pozole.

Sigh, one more thing to try.

Never tried the canned stuff.

The dried does take a while to cook, canned might be the way to go.

Didn't know they had dried hominy.

Nixtamal

Duh!


Like the stuff they make my masa harina out of.

I make and freeze it throughout winter. Make mine w those industrial sized cans of white hominy and use those country style pork ribs for the protein. Make certain when serving to top w shredded cabbage and fresh radishes. It’s absolutely excellent. Sort of like killing a rattlesnake...there ain’t no bad way to do it!

Had a bowl for breakfast! I do chopped radish and a bit of cheddar.

I usually cube up a pork shoulder, brown it, throw in a chopped onion and a half dozen cloves of garlic some red chili and cook for 5-10 minutes. Cover with chicken stock and simmer. Add a bag of dried hominy after a couple hours and simmer until the hominy is soft. Finish with more red chili and salt to taste.

The canned hominy just doesn't cut it. Same with Chile powder vs ground chili

Thank you! She should be pushing more dairy products!

Love it, either polio or pork, prefer pork

Do not forget a squeeze of lime and some chiltepins (chile pequin in some places)

Ya'll are going to have me down to the store to buy some pork. I've already got the chiles.

Fats,

care to shoot me a recipe for the stuff in the strainer?

Just chiles cooked and "smushed"?

Geno,

Toast dried ancho chiles in a hot cast iron skillet couple minutes a side, dont burn just toast. Toss in large pot boiling water off heat for 30-45 minutes. Remove stems toss in blender or food processor. Add enough soaking liquid if any till you get tomato paste consistency or slightly looser. Press through sieve.

What you see in the picture is part of a whole bag of dried chiles.

Wife also used some dried guajillo chiles in that mixture as well.

Now you have a base chile paste to work with for any Mexican style red sauce.

Wife does different things with it depending on dish and also adds different peppers.

Notice no spices at the point as its just the base paste.

Thanks,

don't have any anchos this year. A few other varieties, might try it with some nice ripe Anaheims.

Toasted chilies are the bomb!