Pozole

The pozole was a big hit! I made a small batch - enough for 2 hungry adults. Partly because I wasn't sure how it would turn out....It was a white pozole - only in that it didn't have any green or red chile sauce (which then makes it green or red pozole, get it?). However the pozole was made from blue corn, so it was not really white. Confusing, huh. Whatever color, we both enjoyed it with the traditional toppings of onions, oregano, chile.....

Right now I'm making another large batch in the crock pot, after searching the Internet and finding that you can make it in a crock pot. Making my first small batch was a lesson in never leaving the stove, because pozole absorbs a lot of water. I kinda burnt the bottom of the pan a bit. Skip that, I want to be able to blog and cook at the same time.

The recipe as follows. A lot of this is according to your tastes and judgement. Like a lot of salt, add more. Like garlic or not -- adjust accordingly. Depending on where you live, you will probably need to visit a Latin grocery store to get your dried chiles, pozole and oregano. I also think it is so worth using real chicken broth.

1 whole skinned organic chicken cut up in pieces
ground cumin and black pepper
Mexican oregano
Salt
1 chopped white or yellow onion
3-4 cloves of garlic chopped
5 guajillo chiles (deveined, toasted, rehydrated and liquified)
chicken broth (mine is homemade, makes a big difference)
2 cups of dried pozole (soaked overnight)

Throw all these ingredients into a crock pot and see what you get! Pictures to come later today.