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Pozole blanco for Halloween

The Mexican soup or stew known as pozole has become a beloved tradition among my family and friends on Halloween. For years, I've made my signature pozole verde and sometimes made a pozole rojo, too, so that my guests would have a choice. This year, I'm changing it up a bit and making pozole blanco instead.

Pozole blanco is a kissing cousin of pozole verde, with bright, pure flavors. The main difference is that I don't add poblanos or lime juice but instead serve them on the side. It is also quite mild, so that both kids and adults who don't care for the heat of chiles can enjoy it. For those who love a spike of heat, there are minced serranos on the side.

Recently, I've gotten several requests from readers who have lost their printed copies of my pozole recipes and have noticed a few technical errors (sometimes fractions and such don't post accurately) on the ones I've posted at this column's companion blog, Eat This Now, which you can find at pantry.blogs.pressdemocrat.com. I'm revising all my pozole recipes and reposting them on the blog so they are up to date and ready to go for your Halloween feast.

You don't really need appetizers or side dishes with pozole, but if you want to start with something, make sure it is light — guacamole with chips, perhaps. For beverages, agua fresca and a good Mexican beer like Bohemia are perfect.

For dessert, I like dulce de leche (Mexican caramel, also known as cajeta) ice cream topped with fresh pomegranate arils. It's hauntingly delicious.

Pozole Blanco

Makes 10 to 12 servings

1 pork shoulder or butt roast, 4 to 5 pounds

— Kosher salt


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