“A bowl of pozole, with its colorful elements of yellow hominy, emerald cilantro flecks and white onion pieces, can look as if it has been dusted with fiesta confetti. And that’s entirely appropriate. The rib-sticking Mexican stew stars at festivities including quinceañeras and New Year’s celebrations.
‘Pozole is a party dish,’ says Pati Jinich, the locally based, Mexico City-born PBS personality and chef at the Mexican Cultural Institute. ‘It’s partially because it takes a long time to make, and it can feed a crowd.’ She and her husband even served it at their wedding…”
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8 DECEMBER 2011
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
In December, festivities in Mexico usually include Piñatas, Pozole and Ponche. You will learn the history behind the piñata tradition while savoring two of the most popular versions of Pozole throughout Mexico: Green from Guerrero and Red from Jalisco. A whole meal on a plate, Pozole is one of Mexico’s most well-known and loved dishes. Accompanying dessert will be a mug of sweet Ponche, a warm and delicious concoction made with sugar cane sticks and both fresh and dried fruits.
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Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding.
For decades now, I’ve refused to replace it with another… And then, I tried a unique green version, Pozole Verde, Guerrero style. It has not surpassed my Pozole Rojo, but it is attempting to tie with it at my table. And that is a lot to say.
Treasured all around Mexico, pozole has many variations, mainly green, red and white. Each distinct and beautiful, and coincidentally, represent the colors of the Mexican flag. Since September is the month of Mexican independence and The Day of El Grito is just around the corner, there is no excuse not to find an excuse to celebrate! And in my mental Mexican dictionary, pozole equals celebration.
Continue reading Pozole: Try It Green!