Pozole comes in three varieties — blanco (white), rojo (red), and verde (green), and its texture is halfway between a soup and a stew. As for the preparation, it begins with pozolero corn or hominy.
Also to know,What to do with green tomatoes after they ripen?
Fried green tomatoes and salsa are great ways to use green tomatoes but pressure canning green tomatoes is also an option, as is freezing them. If you still have large quantities of unripe tomatoes at the end of the growing season, don’t worry. As long as they’ve fully matured on the vine, green tomatoes continue to ripen after getting picked.
Similarly,What’s the best way to fry a green tomato?
Another way to fry up those green tomatoes is in fritters. Simply combine fresh green tomatoes with a batter mix of your choosing – like the spiced chickpea flour and rice flour batter described in the recipe in the link below. Fritters are also a great way to use up a range of other late-season fruits and vegetables from your garden.
Subsequently, question is,What kind of sauce do you use for pozole?
A typical green sauce for pozole verde, or green pozole, includes a mixture of green peppers, green tomatoes, lettuce, radish or spinach leaves, pumpkin seeds, onion and garlic. The ingredients are sautéed, pureed in a food processor, and fried shortly in a pan, after which the sauce is incorporated into the pot with the corn and the meat.
What’s the best way to make Menudo soup?
Add hominy and salt and pepper to taste. Cover and cook an additional hour.To serve, place each garnish in a little bowl and let everyone add whatever they want to their bowls of soup. Add Menudo Seasoning Mix to taste. Sit down and show down! (posole)