« Pork and Hominy I: Pork Chops with Bourbon Sauce | Main | Root Beer Dreams: Part II Soda King »

September 26, 2006



Your pozole sounds delicious.

I was just introduced to pozole and hominy a few years ago via a recipe on epicurious for chicken pozole, and I've since had a red pork pozole in a restaurant. I've become a pozole fan.

I agree with you about hominy -- I find it not at all corn flavored but with a pleasant taste and texture all its own. I have read in Rick Bayless's cookbooks and other pozole recipes that nixtamal ( http://www.zarela.com/new_recipes/nixtamal.html ) tastes better than the canned hominy but I wasn't able to find it and I was happy with the results using canned hominy.


Ah...pozole. My husband is from a Latino heritage and he loves pozole. It's one of the first things I made him that he really, really enjoyed (he is not a foodie).

One of the things I find interesting about pozole is the same thing I find interesting about minestrone-it's different everywhere you go but is such a symbol of shared identity. In my husband's family, there are red pozole factions and white pozole factions-each have reasons to back their kind. I like white (like you have made) the best with tons and tons of lime.

The recipe I use comes from Marilyn Tausend's La Cucina. Very good Mexican cookbook for everyday American use. Thanks for reminding me it's fall!


Hi Lindy,

I've been reading your blog this morning and it's absolutely delicious. I loved your post about mushrooms on toast; I live in Poland where we eat a lot of wild mushrooms and many people know how to pick them, but I find that North Americans tend to be afraid of them and prefer the cultivated white ones, or champignons (those we also eat and like in Poland but we don't call them mushrooms).

Happy weekend!

The comments to this entry are closed.