The black masses xbox one release date4/19/2023 ![]() ![]() Indigenous corn varieties are being rescatadas (rescued) by people all over Mexico who are in a constant battle, led by Oaxacan artist Francisco Toledo, with Monsanto, which is vying to plant genetically modified corn on a large scale in the country. (The other most famous Mexican soup made with pozole is menudo, the famous hangover cure eaten all over Mexico - tripe soup made with pozole.) The state of Guerrero is famous for its green pozole. (My mother poured boiling water over the onion, patted it dry, and seasoned it with fresh lime juice and Mexican oregano that she rubbed between her hands to grind it finely and release its aroma this process is called desflemar, to remove bad fumes.) Each element adds a new flavor or texture. What I love about this dish is that you dress it with all sorts of garnishes such as sliced radishes, oregano, sliced limes, shredded lettuce, avocado, tiny dried red chiles (like chiltepines, wild chiles) that are crumbled and toasted, and in some places chicharrones (fried pork skins). You can order this pozole "rojo" (or "colorado") - red - with a red chile paste added, or "blanco," with no chile. Probably the best known pozole is that of the state of Jalisco, made with pork - jowls and all - or pork and chicken together. Though it is extremely hard to find now, cacahuazintle (white dent corn) is the traditional variety for this satisfying dish. ![]() There are many regional varieties of pozole, depending on the area and the variety of corn used. Then there is pozole - the word applies both to the nixtamalized grains of corn - what Americans call hominy - and to the stew made with it(pictured here).
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