Reading this at 10:48 PM. I'm going to dream about it.
We made this on Saturday night because we had most of the ingredients on hand. It is absolutely delicious! It reminded me of soups I had eaten in Mexico and Morocco (that huge boost of cilantro and parsley makes it reminiscent of harira). We love it as written but it is also a great starting place for variations.
Thanks Melissa - we love your columns and videos and use more of your ideas than you will ever know.
I wish there was an explanation of who this mystery Mr. Salazar is. I’m assuming his first name and position at the restaurant was edited out of the article.
If you read the recipe it says Joe Salazar, chef, from Mita’s in Cincinnati.
I saw that, but i think it should have been included in the article.
They added it back into the article. Thank you!
Hominy is more nutritious than corn
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Truly mexicano: Seafood pozole - whether in a blanco (white), verde (green) or blanco (white) base, is as Mexican as can be. It can be found along all of the coasts and has many recipe names: Pozole Siete Mares ( Seven Seas Pozole) is one recipe made with whatever variety of mixed seafood found in the market that day: Eat in any open market stall where the day workers lunch, and you will find it. It IS made in a tomatillo base, however, often you will find it in a red base - made with whatever broth is to hand, whether pork, chicken or fish.
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Awesome! Spicy, tangy, briny, sweet. I made little modification. The recipe is beautifully written and proportions were spot on. I could not find a ripe avocado (c'mon Amazon, I mean Whole Foods) and that would've been nice, but next time. My first time with little garnish was sublime.
The one variation I made was to let the sauce simmer in the broth to temper a bit before adding the fish/seafood (I used hake for the white fish). Before serving, I did swirl a couple tablespoons of the tomatillo/pepper sauce into the soup pot for additional brightness. Wouldn't change any other thing and I loved the squid! The lime juice simmering in the broth and a good squeeze in the bowl, was necessary and delicious.
Thank you for a wonderful deep-summer soup recipe on a cool, rainy summer night.
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I like It despite the fact that it may not taste like I image it.
Because when I see the green, I remember the meat balls in green chili gravy from south India and that makes my mouth water. Needless to say, that one does not have avocado but has coconut gratings. Most likely tastes similar. One reason to try.
@N.B. I meant 'imagine' it.
Well, I guess I sorta AM a foodie cook, 'cause I can't wait to make this. It's not gonna take all day either. I already have all of the ingredients, except for the tomatillos (that I grew in my garden last summer, but not this). It's gorgeous and I'm sure delicious, as Melissa's recipes are.
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@Beulah- More power to you! Too bad you don't live in Brooklyn. I am a lazy slob and love to share what you cooked up!
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It is too complicated and expensive for me. Give me the old entree with meat or non meat, potato and veggie and a glass of red wine.
It does photograph well though.
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@ Paul Brooklyn
If the corn in the picture is on the cob, how does one eat it with a spoon?
The whole brew seems more suitable for slurping from the bow with chopsticks or picking elegantly the ingredients with them, as in the Japanese historical samurai films.
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@Tuvw Xyz- Thank you for your reply Tuvw. I have a love/hate relationship with these type of stories.
Love-They look wonderful, probably most of the time taste great and are very elegant.
Hate-Unless you are a foodie cook, you would go crazy buying all these ingredients and probably spend half your day buying/preparing and cooking it and possibly go broke in the process.
These dishes are meant for the cooking obsessed or the rich.
@Tuvw Xyz- One more point to answer your question. Yes, how do you eat it. Maybe on her next article, Melissa can instruct us the proper way to eat it.
Whom am I kidding, with all my dismissive posts I made here, this stuff looks really good and anybody within geo range of me, I would pay for all the ingredients if you could cook it and share it with me.
Keep on cooking Melissa, a job well done.