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February 24, 2008



This looks and sounds delicious. I really love the photo!


Pozole is a new thing for me, but you make it sound so intriguing. I hope to make it pretty soon. I love the idea of radish slices, looks great!


This really does sound delicious. I have to be honest, a lot of times when people say "it's healthy and it tastes good!" I get wary, but this does look great!


Green pozole is wonderful, deeply satisfying stuff.

Funny, I used to make pozole all the time using an almost identical recipe (except that it has more chicken and more pepitas), but I haven't made it in a while. This is a good reminder. BTW, in addition to the garnishes you use, I use avocado which I highly recommend.


That's a good thing you post this recipe because i never made pozole before. I had some really good ones made by mexican cooks during my time in NY kitchens but i think it's my turn to experiment a little. Can i add bacon fat to the recipe? haha


The soup looks awesome. I'm not sure I've ever seen hominy in the markets in Canada - but then I never went out looking for it. I'll have to pay closer attention next shopping day.


what a great idea to use the red radish for this soup!! really gorgeous...i can already imagine the beautiful mixture of flavor and colors.;really wonderful!!


Ann! I'm tagging you for a meme if that's ok!!!


You know, I've heard of hominy and pozole but you just made me realize I had no idea what those things are! (Was I thinking of Hogmanay? Homily?)
In any case, hominy doesn't exist in my country.. I'll have to search you out if ever I'm in the area so you can educate me, haha :)


Oh yum, I had forgotten about Pozole. I love the chewiness of the corn and the garnishes of cilantro. The radishes and pepitas sound like great additions. Definitely won't be finding any pozole here. The chewiness of the corn is similar to the texture of the farro in your risotto below. I made that the other night with pumpkin and it was delish. I have tried risotto with barley and wasn't all that wild about it, neither was Fabrizio, but we both loved the farro. Try it with the squash, I think you'll find it very satisfying.

Susan from Food Blogga

I really love the idea of adding sliced radishes on top of the soup. They crunch and spiciness must really be delicious.


Sophie, I'm planning on a meatless version for you soon!

Lore, if you like Mexican food you'll love this.

Cakespy, trust me. :-)

Julie, we probably have the same basic recipe. I've tweaked mine to make it lighter. I love cubed avocado tossed with lime juice as a garnish, too, but was trying to keep the fat content down, given the nature of the event. :-)

Zenchef, pork is where it's at with pozole, but chicken is nice too. And why NOT substitute bacon fat for the olive oil? ;-)

giz, I hope you can find some!

dhanggit, radish is actually a very common garnish in Mexican cuisine, and works really well with the other flavors.

Aran, I'll keep it in my back pocket for a rainy day when I have nothing to post about. :-)

Manggy, if you're ever in the US you BETTER search us out! :-)

Pasticcera, I bet the farro with squash was wonderful! And you're right... hominy and cooked farro have a similar toothsomeness!

Susan from Food Blogga, I love radishes and forget too often to buy and use them. They are the neglected vegetable!


I *HEART* posole!! My mom made it when I was a kid and I've been obsessed ever since. I'm so terrible at keeping up with the reading these days, so thanks for directing me to your wonderful recipe Ann!

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