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Chix pozole rojo

caliking
caliking Posts: 19,780
in EggHead Forum
I guess I’m on a stew-ish kick, of late. 

Toasted some guajillo chiles, garlic, onions on the griddle, and zapped them, with some roasted ‘maters. The Vitamix made short work of them. 


Dusted some chix parts with Oakridge BBQ Carne Crosta, smoke in the KBQ,  with mesquite. 



Everyone in the pool, with cumin, cinnamon, coriander, cilantro, and some pepper. Hominy, too. 



Plated up. Topped with roasted poblanos. Banged out some corn tortillas, too. Just because. Thanks, @Botch. 


Quite delicious! It’s been a while since I made pozole, so everyone was happy :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • alaskanassasin
    alaskanassasin Posts: 8,932
    Looks killer as usual. Thanks for sharing, I might try this if when we get another cold snap.
    South of Columbus, Ohio.


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  • Botch
    Botch Posts: 17,377
    Your tortillas have beautiful brown spots, which I now dub "tortilla bikini tan lines", in your honor.  
    Stew looks delicious, but lose the chicken and replace with tripe, and you'll have menudo, a vastly superior stew.  Living in Albuquerque for five years, can't be wrong!  (dammit, I need to hit Ogden's "Taco Taco" for breakfast tomorrow, and have some menudo)  
     :p 

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • nolaegghead
    nolaegghead Posts: 42,109
    Sounds and looks good Ashish!  (As usual you damn over-achiever)
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,780
    alaskanassasin said:
    Looks killer as usual. Thanks for sharing, I might try this if when we get another cold snap.
    It’s good stuff. I started with this recipe: 
    https://www.finecooking.com/recipe/red-pozole-with-chicken-pozole-rojo-con-pollo

    Seemed like it could do with more flavor,  so I added a couple of things. Somehow, I added a good bit more water than they called for, and my pot filled up. Then added more hominy because it was not looking right. Turned out better than I expected, though. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    That’s beautiful! 
    Visalia, Ca @lkapigian
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    I can almost taste this through the screen.  Looks incredible.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • bubbajack
    bubbajack Posts: 1,172
    Man, that looks good!
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • caliking
    caliking Posts: 19,780
    Botch said:
    Your tortillas have beautiful brown spots, which I now dub "tortilla bikini tan lines", in your honor.  
    Stew looks delicious, but lose the chicken and replace with tripe, and you'll have menudo, a vastly superior stew.  Living in Albuquerque for five years, can't be wrong!  (dammit, I need to hit Ogden's "Taco Taco" for breakfast tomorrow, and have some menudo)  
     :p 
    I like it!

    I'd be in for menudo, but MIL lives with us now, and she doesn't do "exotic" meats like beef, pork, lamb, turkey, or parts thereof. So, chicken it is. 

    The tortillas all puffed at least 50%, and most puffed up fully. I found that fiinishing on an open gas flame for 10 seconds is the ticket, for both the spotting and the puffage.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Botch
    Botch Posts: 17,377
    caliking said:
    The tortillas all puffed at least 50%, and most puffed up fully. I found that fiinishing on an open gas flame for 10 seconds is the ticket, for both the spotting and the puffage.  
    How long do you leave the tortilla down before the first flip?  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • caliking
    caliking Posts: 19,780
    Botch said:
    caliking said:
    The tortillas all puffed at least 50%, and most puffed up fully. I found that fiinishing on an open gas flame for 10 seconds is the ticket, for both the spotting and the puffage.  
    How long do you leave the tortilla down before the first flip?  
    About 10 seconds on the first side, med heat,  or until you just begin to see some steam. Flip, move to the med+ side of the griddle. About 30 secs, flip, another 30 secs. Press the edges lightly, with a folded towel/paper towel, and it should start to puff. Finish on a gas burner,  for a few seconds, and you should end up with a fully puffed tortilla.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • gmanrva
    gmanrva Posts: 429
    That looks fantastic!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • loco_engr
    loco_engr Posts: 5,818
    dayum fine looking eats!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Like
    Keepin' It Weird in The ATX FBTX
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  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    The Cen-Tex Smoker said:
    Like
    Agree
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • CTMike
    CTMike Posts: 3,664
    Looks amazing, like all of your dishes, and I’m sure it tastes the same. I may have to give this a go as I’ve only ever made traditional (green) pozole using tomatillos.
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • caliking
    caliking Posts: 19,780
    CTMike said:
    Looks amazing, like all of your dishes, and I’m sure it tastes the same. I may have to give this a go as I’ve only ever made traditional (green) pozole using tomatillos.
    Thanks. 

    I myself have never made green pozole. Saw a number of recipes for it, but didn't know it's the more traditional one. I'll give it a try, some time. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dmchicago
    dmchicago Posts: 4,519
    Late but like. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • GrateEggspectations
    GrateEggspectations Posts: 11,608
    I am liking this stew kick that you’re on. Nice to enjoy it vicariously. Great looking bowl!
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