I don’t know what I would do without my diehard foodie friends! We share the love of food, cooking and a good chat. On occasion we like to surprise each other and send out little, or in this case, big care packages of different foods. I have made many wonderful friends through the love of cooking. In this one particular food group, there are many of us native Californians.
And as many of them know, since I live in a small town in central New York, I am limited to some of my favorite ingredients that are abundant in California. Last week I received a heavy goodie package from my friends Beth and Richard, and it was filled with some amazing ingredients. Fresh, yes, I said fresh corn masa for tortillas, smoky chile morita, wonderful spices and a big bag of dried maiz morado or purple hominy. The first thing that came to mind was pozole!!! I cooked 2 cups of maiz morado in the crockpot overnight. It made this ordinary bowl of pozole, extra-ordinary!
Yields 8 servings
For Chicken and Stock:
2 pounds chicken, bone in, skin on (I used thighs and drumsticks)
2 stalks celery
1/2 white onion
4 cloves garlic
1/2 tablespoon peppercorns
2 chile de arbol
2 bay leaves
10 cups water
Salt to taste
To finish the pozole:
1 tablespoon Mexican oregano
2 teaspoons cumin
1 teaspoon pepper
3 cloves garlic, minced
4 or 6 chile ancho or chile guajillo, stems and seeds removed
4 cups cooked maiz morado or any variety of hominy
2 teaspoons chile pequin, crushed
Salt to taste
Diced white onion
Minced chile serrano
Lemon or lime wedges
Maiz morado, or purple hominy, in the dry form. In larger cities, it is available canned.
1. In a large pot, add the chicken, celery, carrots, onion, garlic, peppercorns, bay leaves, 10 cups of water and 1 tablespoon salt. Bring to a boil, reduce heat and continue cooking for 1 hour, skimming the foam off the top when needed.
2. Remove chicken from pot and set aside. Strain the stock and add it back into the pot. Shred the chicken, discarding the bones and skins, set aside.
3. To the stock, add oregano, cumin, pepper and garlic. Bring back up to a boil, reduce heat and cook for 20 minutes. While the soup simmers, add the dried chiles to some boiling water and cook for 10 to 12 minutes. Drain and transfer to the blender. Add just enough fresh water to cover and blend until smooth. Strain through a wire-mesh strainer.
4. Add the chicken back in along with the chile ancho adobo, maiz morado and chile piquin. Continue cooking for 25 to 30 minutes. Serve the pozole with your favorite garnishes, warm corn tortillas or tostadas with avocado. Yields up to 8 servings.
Notes: For this recipe, cook 1 1/2 cups to 2 cups of maiz morado in the crockpot covered with about 7 to 8 cups of water. It will make about 5 to 6 cups of hominy. If not using right away, rinse and drain well; freeze in an airtight container.
I enjoy some crispy tostadas with my favorite homemade salsa when I serve posole.
For this recipe, cook 1 1/2 cups to 2 cups of maiz morado in the crockpot covered with about 8 to 10 cups of water. It will make about 5 to 6 cups of hominy. If not using right away, rinse and drain well; freeze in an airtight container.