Pozole verde topping (from Near and Far by Heidi Swanson) - Recipes & Cooking Advice - Eat Your Books

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ameliark
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#1 Posted : Thursday, January 12, 2023 7:23:11 PM(UTC)
Hoping someone can help me with something that’s puzzled me ever since I’ve owned the book Near and Far by Heidi Swanson. In the photo of the pozole verde on p55, what is sprinkled on top? Something thin but I’m not sure what.

Here’s the EYB index of this recipe: https://www.eatyourbooks...pes/1539557/pozole-verde

And here’s a page with showing the actual photo: https://www.loveandlemon...heidis-spicy-green-soup/

Not the spicy green soup, but if you scroll down a bit there’s a photo of the actual book showing the page I’m wondering about - Pozole verde. The recipe says you can serve with corn chips, pepitas, queso fresco, feta, avocado, and/or freshly cracked black pepper. But it doesn’t look like any of those. Is it super thin strips of tortilla chips? What do you think??
ellabee
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#2 Posted : Thursday, January 12, 2023 9:33:51 PM(UTC)
Could it be fideo? That's a thin pasta.
Rinshin
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#3 Posted : Friday, January 13, 2023 8:39:02 AM(UTC)

It looks like deep fried thin noodles.  I make them for Japanese and Chinese noodle dishes. Although it says deep fried, I find deep frying is not necessary.  Only shallow oil frying in batches.   Like this


https://www.youtube.com/watch?v=8Eaq38OyqXA

mjes
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#4 Posted : Friday, January 13, 2023 8:08:51 PM(UTC)
Rinshin;30516 wrote:

It looks like deep fried thin noodles.  I make them for Japanese and Chinese noodle dishes. Although it says deep fried, I find deep frying is not necessary.  Only shallow oil frying in batches.   Like this


https://www.youtube.com/watch?v=8Eaq38OyqXA


My 3-year-old son called them "explode'em" noodles ...the only name some family members know 50 years later.

gamulholland
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#5 Posted : Sunday, January 15, 2023 10:41:04 PM(UTC)

I have the ebook, so I zoomed in on the photo-- those are VERY skinny tortilla chip strips.  You can see the corn tortilla texture in the photo if you get close up, and also how they are flat (not round like fideos-- although fideos are part of a classic Mexican soup, so that would make sense.)

ellabee
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#6 Posted : Monday, January 16, 2023 12:23:59 PM(UTC)
Thanks for going to the source to help resolve this! I

Tortilla slivers makes much more sense as a garnish for pozole. Fideos are Mexican, but out of left field as a garnish and in this kind of stew.
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