Here are some photos of the yummy reddish pozole. I would recommend cooking it for 6-10 hours on slow, rather than 4 hours on high. Pozole or hominy takes a long time to get soft and fully-cooked. The organic avocado rocked. I think the toppings for pozole really make it fun. Besides ripe avocado we had onions and chopped jalapenos.
Looks so good!!! I ate Posole only once & loved it. I think your sister, Nanci, liked it too.
ReplyDeleteI introduced El Charro to 6 of my friends today (where we ate when you were home) & they loved it. I told them you had liked it better then the "Crossroads" on 4th Ave.
When you come to visit we can make a batch of pozole. It is very healthy. We took the skin off the chicken, and there is no added fat.
ReplyDeleteYay for pictures!
ReplyDeleteIt looks delicious... makes me crave a midnight snack! =]