Leftover Pozole Makes Great Grits

Have some leftover pozole? Puree it in a food processor or with an immersion blender to make incredible grits. You can add a little butter and cheese. You could!


You could also heat up some andouille sausage in a pan and with the rendered fat, cook some onion, garlic and a chopped serrano chile. Then stir in some flour and whisk it in 1 and a half cups of chicken broth and a quarter cup of cream. When it’s a sauce, why not add some shrimp and the rendered sausages and serve the whole mess on top of pureed pozole (or grits)?

3 Comments on Leftover Pozole Makes Great Grits

  1. Fiona Barrett // May 3, 2010 at 5:59 am // Reply

    I never thought of that for grits. Thanks!

  2. What a splendid idea! Thanks!

  3. wow. I love the thought of actually having leftover pozole đŸ™‚

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