Lazy Sari Pozole

Pozole or Posole?

I say Pozole, you say Posole. What is a girl to do? Call it whatever you want, but don’t call me late for dinner.

The word pozole comes from Nahuatl which is the language of the Aztecs and the Toltecs. It is still widely spoken in Central and Southern Mexico, so to honor that lineage, I prefer to call it pozole.

Quick and Easy Pozole Hack

Are you looking for a quick way to feed your family a healthy and delicious meal that will make them proud of their roots, and their panzas happy? This easy-to-make recipe is for you! Add the fresh garnish of shredded cabbage or lettuce, sliced radishes, cilantro and green onion and make it a balanced meal. Chop up a few cubes of avocado to make it even more nutritious. Get your protein, whole grains, veggies and good fat ¡AQUI! All in one amazing bowl!

Pozole is the classic celebratory dish for the holidays. It smells of Christmas Eve and a piñon fire, of walking down a lane lit up by luminarias or farolitos. But don’t wait for Christmas to make this tasty dish. Add it to your go-to meals and whip it up faster than you can say Betty Crocker!

Change it Up!

There are several ways to make pozole and this one is for the Super Mujer on-the-go. Some pozole connoisseurs would take issue with us using canned hominy, and I get it. If you have the time, buy the nixtamal (that is the Nahuatl word for hominy), dry or frozen, and soak it or cook it for a longer period of time…This adds time to the process but well worth it. Nixtamal is much tastier when you use the dried or frozen variety. But if you’re busy, and we know you are, the canned  hominy “se defiende.” It holds up! And once it’s cooked up with the chicken and the chiles, and you inhale the aroma, it will take you home. Try it and let us know how it goes!

For a New Mexican twist on the Lazy Sari Pozole, replace the poblano and Anaheim with ½ cup of good quality New Mexican red chile powder. Bueno has a great powdered chile! You can pick it up at any store in New Mexico, but there are other sources of red chile that you can find in other parts of the southwest and Califas.

We could write a book on pozole, Comadre, but try this one on a chilly evening with your familia and kick-off a lovely holiday season!

¡Buen Provecho!