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

Guess it pays to look at the photos better !

Here I was thinking that was a mole, in the makin.

OK, it finally cooled off here to where this sounds like a good dish for a cold and windy day.

FYI dried peppers.

Dude,

I was granted honorary Mexican status by my greencard coworkers in San Diego 45 years ago.

I know where them peppers are in the grocery aisles.

You can buy them up here now.


Pretty lucky.

Have to get the dryer out to finish these, and there's more in the well house that I picked the other evening before the real frost. It was not as good a year as I'd hoped.
The ones in the strainer have mostly finished themselves.



And, I've still got a few left over from the last batch:



I just have to up my game on the pasilla growing. Some years I do OK, others I can't find the starts. Going to be attempting to start more of my own stuff this next season. Have saved some seeds from a few varieties I haven't grown before.

Nice haul of peppers Geno.

Wasn't challenging your capsicum bonafides just wanted to make sure I was clear on what we used.

😘

I had a feeling that's what you folks were using when you mentioned them.

Of course, living where you do, I wasn't sure you didn't have a local source. However, given the economics of the situation, they can probably still grow, dry, package and ship them in from Mexico cheaper than doing it here.

Glad you posted the pics with the strainer and getting me the "recipe". I just thawed some beef out and was thinking I need to do something with some chiles too.

Here's a thread with Sam's recipe. It's a winter staple around here.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/11986820/2/posole

I make Mannlicher's Pozole--Sante Fe Supper. People go crazy for it.

Yeah, I'll skip the polio too.

Not a fan of hominy.

Try the dried or home made Hominy, totally different than the slimy canned stuff.

Tastes pretty good with roasted green chilies too. I would pass on the polio too ( ), pollo is ok but pork is the bomb.

I remember Great Gram making hominy from field corn using wood ashes.
She would soak it in a crock over several days.
Washing the skins off and soaking to get it clean.

Not sure I could do it though.
I was young and it's been decades.


Made Pazole once.
We liked it, for some reason never made it again.



The "Apple Pickers" bought a little country store here and run it.
It's actually cleaner and nicer under their management, and they sell
a lot of dried peppers and sauces you can't by around here.

We might Pazole again, and try the ancho paste.