From white chicken chili to pumpkin soup and beyond, there are many ways to keep warm during the winter months. If you are looking to kick things up a notch in the soup department we recommend preparing a big pot of pozole. This Mexican meat and hominy stew is a stick-to-your-ribs kind of meal that simmers on the stove for hours.
Fine Dining Lovers gives you the scoop on all things pozole and provides some fun recipes you can try at home.
What is Pozole?
Pozole (also spelled posole) is a comforting Mexican stew traditionally prepared in the wintertime. It is a classic Christmas dish and also makes an appearance at New Year's Eve gatherings.
Many traditional pozole recipes are prepared with pork but chicken and beef are also used. The soup draws its name from the large white corn kernels used in its preparation, which are called pozole in Spanish and hominy in English.
Pozole is usually served with an array of chopped vegetables that serve as toppings. Popular choices include radishes, onions, chopped lettuce, cheese and cilantro.
Pork and Chicken Pozole
This pozole recipe (pictured above) is prepared with pork belly, chicken, chickpeas, hominy and an array of flavorful herbs and spices.
Green chilies and tomatillos are the base of this gorgeous green stew flavored with toasted pumpkin seeds, onions, white hominy and chicken. J. Kenji López-Alt from Serious Eats shows you how to get it right.
Dried red chilies and red chili paste contribute to the lovely red hue of this comforting Mexican stew. This recipe contains pig's feet and diced pork meat and needs to be cooked for about 2 1/2 hours.
Here is a quick and easy recipe for pozole blanco for those times when you need a few shortcuts in the kitchen. The recipe uses few ingredients: chicken bouillion, water, chicken breast, hominy and a bouquet of fragrant herbs.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.