I will start this post out with a bit of history. Well the history of how this adventure for me came about. First off it is not a road trip or photo story but one of food. Pezole (Pozole (Nahuatl: pozolli [po'sol?i]), which means “foamy”; variant spellings: pozolé, pozolli,or more commonly in the U.S. – posole) to be exact.
Our close friends (Mike and Michelle) daughter married a nice guy originally from Mexico and through the years we have enjoyed invitations to many traditional celebrations. Our chosen family is definitely multicultural! I have learned to make lumpia, salsa, fish sauce, pineapple tacos, spaghetti sauces . … the list is long. The thing is no one ever shares a written recipe. I love this as I am not a recipe follower but a taster. When I cook it tends to be one of those open the fridge, see what is in there, and come up with something that sounds good types. It is a dash of this and a bit of that type thing. My maternal grandparents came from Kansas so I cook dishes that I watched them make. My paternal grandmother was raised on a farm in Oregon. Her cooking was basic standard fair using typical produce found on a farm. My mother is a recipe follower and a a good baker. I don’t bake much it is just not my “thing’ and KRP is a great baker.
This time of the year at every party or meal I have attended Pezole was served. I love pezole. I was craving Pezole the other night so I started calling around to find out how it was made. Well, for as many people as I asked I have a version of how to make Pezole. Michelle offered to have me come over after the New Year and we could make a pot together. I don’t wanna wait till then so I have decided to make my own version of red chicken pezole. An internet search produced so many variations it was mind boggling. I am going to combine what I remember from all the various versions and come up with my own version. This may or may not bode well for the end product.
One of the interesting things I did learn was the history behind Pezole. And yes, there are lots of version of this also out there! So this is my best interpretation of the history of pezole.
Pezole is a pre-Columbian soup made for special occasions. The stories all have a theme that is rather well yucky. When the priest’s showed up and discovered that one of the ingredients to this special soup was human flesh from sacrificial rituals. Once it was established that using human flesh was a no- no pork was substituted. One story version has it that pork was used because it tasted closest to the original ingredient . Ok I did say this was yucky right? Another one of the ingredients is Hominy. Corn prepared using the process of nixtamalization a big word for soaking corn in an alkali solution.
I am going to use chicken and ancho peppers in mine. I am leaving out the guajillo, pasilla because I have not clue as to the flavors the produce.
The first problem I encountered was my lack of a good stock pot – well any real stock pot for that matter. I could borrow my moms but yikes I looked up its cost and if I messed it up I would have to sell something to cover the replacement costs. A stock pot is not just a stock pot anymore LOL. I emptied my piggy bank and decided to purchase a new stock pot. Not just for the pezole as we did need a replacement for one that died a few years back and got tossed out. So here is a cell phone pic of my present to myself. I really should feel guilty for buying this but since my family and most of our friends decided on a present free Christmas this year . … and I am saving a whole tank of gas expense because we are on school break . … rationalization at its best:
Next I hope to get some photos of the process for now I will leave you with this made in America chicken the only fowl I eat: