Meaghan Posted December 9, 2006 Share Posted December 9, 2006 So, Tommy's column got me thinking. Where can I find a big bowl of Pozole that doesn't suck?Lately, I've been craving good zesty Mexican, but I'd love to hear about all stellar soups, particularly ones that have a short life on the menu. Link to comment Share on other sites More sharing options...
Marty L. Posted December 10, 2006 Share Posted December 10, 2006 Where can I find a big bowl of Pozole that doesn't suck? There's a little taqueria in the Chevron gas station plaza in Gaithersburg -- Taco Bar, 3 Russell Avenue, at Fields Road -- no frills at all, but decent tacos and a very fine bowl of posole. Link to comment Share on other sites More sharing options...
jparrott Posted December 10, 2006 Share Posted December 10, 2006 The Chantilly Anita's serves posole at breakfast--and I love it. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 10, 2006 Share Posted December 10, 2006 So, Tommy's column got me thinking. Where can I find a big bowl of Pozole that doesn't suck? At my house this week. I know that's not a particularly helpful answer, but yours is a dilemma I solved by upping the number of Mexican dishes I learned to cook at home. Pozole is not that hard to make. Why not get a recipe and make it yourself? I find canned white hominy (Goya brand can be found in most supermarkets) quite acceptable in the dish, and all the rest of the ingredients are not hard to find. Link to comment Share on other sites More sharing options...
tfbrennan Posted December 30, 2006 Share Posted December 30, 2006 Inspired by Zora's post but wanting to keep it simple, I found a recipe for crockpot pozole using country style pork ribs. Christmas Eve morning, put the simple ingredients in the pot, and after picking up my parents at the airport, served what I learned was a traditional Mexican (Mexican-American?) Christmas Eve meal with crusty bread. A virtue of the dish is that each person could spice it to their particular taste with different salsas and hot sauces. Also cut up some avocados and (still-surviving) cilantro from a container on the deck for toppings, and everyone was happy. (Kept the theme going later that night with some Aztec hot chocolate from a recent Post recipe). Thanks for the tip, Zora. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 30, 2006 Share Posted December 30, 2006 Inspired by Zora's post but wanting to keep it simple, I found a recipe for crockpot pozole using country style pork ribs. Christmas Eve morning, put the simple ingredients in the pot, and after picking up my parents at the airport, served what I learned was a traditional Mexican (Mexican-American?) Christmas Eve meal with crusty bread. A virtue of the dish is that each person could spice it to their particular taste with different salsas and hot sauces. Also cut up some avocados and (still-surviving) cilantro from a container on the deck for toppings, and everyone was happy. (Kept the theme going later that night with some Aztec hot chocolate from a recent Post recipe). Thanks for the tip, Zora. You're most welcome--I'm glad to hear that you have joined the rank of local practitioners of Mexican home cooking. Believe me, you won't find anything near as good in local restaurants. I just came back from L.A. My first stop after arriving at the airport there was a Oaxacan place I like, where I had barbacoa de chivo and a tamal de mole negro. Oh, man! Now I've got to make me some of that at home! Link to comment Share on other sites More sharing options...
DonRocks Posted April 7, 2013 Share Posted April 7, 2013 You're most welcome--I'm glad to hear that you have joined the rank of local practitioners of Mexican home cooking. Believe me, you won't find anything near as good in local restaurants. So tell me, Zora, I've had Posole at Oyamel (a long time ago) and Fuego Cocina y Tequileria (recently), and wasn't captivated by either. Does this soup require long cooking to have depth? That is what those soups lacked, in my opinion: depth. Link to comment Share on other sites More sharing options...
deangold Posted April 7, 2013 Share Posted April 7, 2013 So tell me, Zora, I've had Posole at Oyamel (a long time ago) and Fuego Cocina y Tequileria (recently), and wasn't captivated by either. Does this soup require long cooking to have depth? That is what those soups lacked, in my opinion: depth. The only good posole I have had in the area is at La Sireneta. Link to comment Share on other sites More sharing options...
Marty L. Posted April 7, 2013 Share Posted April 7, 2013 The only good posole I have had in the area is at La Sireneta. I've really enjoyed the versions at Taco Bar in Gaithersburg and Distrito Federale in Silver Spring; they're much better than others I've had around here, but I can't say whether they're up to par with Sireneta, which I haven't tried . . . and I'd be willing to bet Zora's is better than all of them! Link to comment Share on other sites More sharing options...
zoramargolis Posted April 7, 2013 Share Posted April 7, 2013 So tell me, Zora, I've had Posole at Oyamel (a long time ago) and Fuego Cocina y Tequileria (recently), and wasn't captivated by either. Does this soup require long cooking to have depth? That is what those soups lacked, in my opinion: depth. I have eaten the posole at Oyamel, but have not had Fuego Cocina's version. The Oyamel posole is made with dried red chiles and is quite "traditional." I suspect, however that it is assembled fairly quickly from separately prepared elements, and I agree with you--does not have the depth of a long, slow-cooked stew. I prefer posole verde, made with tomatillos and fresh poblano chiles instead of dried guajillos. Traditionally, posole is food of poor people, made with pork neck bones. Long-cooked pork bone broths, as is true with ramen, have a cloudy, soulful depth to them. (The only problem with pork neck bones is that when the posole cooks long enough for the meat to fall off the bones, the bowl is full of little pieces of bone that you are constantly pulling out of your mouth. Even when the cook attempts to remove bones prior to serving, there are always those that are missed.) While I don't often use pork neck, I always make posole with pork on a bone, as large a bone as possible. And I usually slow cook it in the oven for a few hours with lots of aromatic herbs. I think that the afforementioned restaurants probably assemble, broth, onions, garlic, chiles, meat and cook them together for a short amount of time.p.s. Thanks, Marty! Link to comment Share on other sites More sharing options...
LauraB Posted April 7, 2013 Share Posted April 7, 2013 I've enjoyed the posole at Oyamel. I've tried to make posole at home, but I really didn't like the hominy. (It was the only brand they had at WF.) Zora, what hominy brand do you recommend? And where to find it? Thanks. Link to comment Share on other sites More sharing options...
ScotteeM Posted April 7, 2013 Share Posted April 7, 2013 The only posole we have tried has been Fuego's, and both Mr. S and I really have enjoyed it. I'd love to make it at home, but I'm overwhelmed trying to find the right recipe for it. I'm hoping someone can steer me to a good recipe or two--preferably for the slow cooker. Thanks! 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted April 8, 2013 Share Posted April 8, 2013 I've enjoyed the posole at Oyamel. I've tried to make posole at home, but I really didn't like the hominy. (It was the only brand they had at WF.) Zora, what hominy brand do you recommend? And where to find it? Thanks. When I use canned, I usually use Goya. With dried posole corn (also called nixtamal), I can't recall brand names, but it needs to be soaked overnight prior to cooking in the stew, added at the beginning. When I make posole with canned hominy, I add it for the last half-hour, because it is already so soft. Link to comment Share on other sites More sharing options...
lperry Posted April 8, 2013 Share Posted April 8, 2013 Dried posole is available at Grand Mart, Super H, and Shoppers, and the two most common brands I've seen are La Fe and Goya. I don't soak over night, but find it blooms beautifully and still has a bit of tooth to it after an hour in the pressure cooker. Link to comment Share on other sites More sharing options...
Toogs Posted April 8, 2013 Share Posted April 8, 2013 I enjoyed the dish at Taqueria Tres Reyes. I had previously only had it at family events in New Mexico. The TTR version was a redder broth, although not particularly hot. Also the hominy was chewier than my family version, but I am not sure that's a bad thing. Link to comment Share on other sites More sharing options...
Justin Bittner Posted April 8, 2013 Share Posted April 8, 2013 Torterilla Sinaloa has an awesome posole, comes with about a dozen of home made tortillas. Link to comment Share on other sites More sharing options...
deangold Posted April 8, 2013 Share Posted April 8, 2013 I enjoyed the dish at Taqueria Tres Reyes. I had previously only had it at family events in New Mexico. The TTR version was a redder broth, although not particularly hot. Also the hominy was chewier than my family version, but I am not sure that's a bad thing. The pork was cooked in lard before the stewing when I tried it. Seemed like a birlliant idea at first bite, but soon became too much. Never tried it again. Love their hurraches. Link to comment Share on other sites More sharing options...
DonRocks Posted April 8, 2013 Share Posted April 8, 2013 (The only problem with pork neck bones is that when the posole cooks long enough for the meat to fall off the bones, the bowl is full of little pieces of bone that you are constantly pulling out of your mouth. Even when the cook attempts to remove bones prior to serving, there are always those that are missed.) Is it possible to encase the pork neck in something resembling an oversized, locking tea strainer while it's cooking, and then distribute the meat in the soup afterwards? I don't know what material it would need to be made of (or not made of), or if these types of things even exist. 1 Link to comment Share on other sites More sharing options...
pizza man Posted April 9, 2013 Share Posted April 9, 2013 Is it possible to encase the pork neck in something resembling an oversized, locking tea strainer while it's cooking, and then distribute the meat in the soup afterwards? I don't know what material it would need to be made of (or not made of), or if these types of things even exist. cheese cloth? Link to comment Share on other sites More sharing options...
DonRocks Posted April 9, 2013 Share Posted April 9, 2013 cheese cloth? I thought of this, but I don't know how it (or anything else, for that matter) stands up to heat. Link to comment Share on other sites More sharing options...
Marty L. Posted April 9, 2013 Share Posted April 9, 2013 Torterilla Sinaloa has an awesome posole, comes with about a dozen of home made tortillas. I second this, for those willing to drive to B'More for their posole fix! (While there, you might want to also pick up a bushel of tortillas, and chips.) Link to comment Share on other sites More sharing options...
Barbara Posted April 10, 2013 Share Posted April 10, 2013 I thought of this, but I don't know how it (or anything else, for that matter) stands up to heat. You really don't know how to cook at all, do you? 2 Link to comment Share on other sites More sharing options...
DonRocks Posted April 10, 2013 Share Posted April 10, 2013 You really don't know how to cook at all, do you? I'm a "conceptual cook." (Picture Roger Ebert trying to direct a movie. (*)) (*) About eight years ago, Todd Kliman and I were sitting in BlackSalt, and we thought of pitching a "Siskel and Ebert" type show dealing with local restaurants. Nothing ever came of it, but I'm pretty sure it would have been popular. Ciao, Tin Cup 1 Link to comment Share on other sites More sharing options...
Toogs Posted April 12, 2013 Share Posted April 12, 2013 I thought of this, but I don't know how it (or anything else, for that matter) stands up to heat. cheesecloth would work, same as herbs when making stock. When I was a kid we liked the "try not to break a tooth on the bone" game though. Link to comment Share on other sites More sharing options...
Toogs Posted April 12, 2013 Share Posted April 12, 2013 The pork was cooked in lard before the stewing when I tried it. Seemed like a birlliant idea at first bite, but soon became too much. Never tried it again. Love their hurraches. Surprised to hear that with the amount of pork fat I just ate at your place Link to comment Share on other sites More sharing options...
deangold Posted April 12, 2013 Share Posted April 12, 2013 I was surprised too... but lard from Smithfield pork just doesn't have the mouthfeel of a Mangalista. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 14, 2013 Share Posted April 14, 2013 I tried the posole verde at Fuego Cocina on Friday night. When I make it, it is a stew, chock full of hominy, chunks of pork, identifiable bits of green chile and tomatillos. This was a thin green broth with long shreds of overcooked pork and a few kernels of nixtamal. The broth itself was tasty, but extremely spicy. I satisfied my curiosity, but it isn't something I would order again. The empanadas were tasty, if a little bit greasier than last time I had them. Link to comment Share on other sites More sharing options...
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