Pati Jinich is host of the popular Emmy and James Beard nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more.
Red Pozole with Traditional Garnishes Print Recipe 12 servings Pozole Rojo Ingredients For the pozole: 1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed1 head garlic papery outer layers removed, but not entirely peeled (if using dried hominy)2 whole chickens (about 3 pounds each) rinsed and cut into serving pieces, or a…
Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, I’ve refused to replace it with another… And then, I tried a unique green version,…