Monday, August 29, 2011


Red Pozole

I have been cooking for over 40 years and I still come across classic dishes that I have never tasted or cooked. A few weeks ago my friends Heather (Voodoo & Sauce blog), Scott and their adorable son Zephyr had us over for dinner. Heather served a red chicken Pozole and it was fantastic. This was only the second time I had ever eaten Pozole. The first was at the Cochon 555. At that event the Posole dish that Jason Barwikowski served was the best thing I ate in 2010.

This dish has roots back to the Aztecs and was used in rituals for special occasions. The conjunction of corn (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars because the ancient Mexicans believed the gods made humans out of cornmeal dough. There is also mention of human sacrifice and something about pork tasting a lot like human flesh (Hmmm, I will take their word on that one) on the wikipedia link.

Our dish was simply Pasilla chiles, hominy, onions, garlic, cumin, oregano, chicken and chicken stock. This is a no-brainer to make ahead several days ahead of time. I warmed it back up tonight and garnished with fresh cabbage, cilantro, scallions, radishes and some lime juice.
The soup/stew is very complex, and has a depth of flavor that belies the few ingredients actually used. The chiles used are what I am guessing gives this dish religious significance and the spice mix warms your body and your soul.

Pozole is going into permanent rotation at our home.