Mexican Food Easy Pozole for beginners Red Posole 2020 EL Pato Enchilada sauce, Pork & Hominy delish
I use very simple ingredients for my pozole. Mexican Food Easy Pozole for beginners Red Posole 2020 EL Pato Enchilada sauce, Pork & Hominy. In this video I show you how to make flavorful pozole in 2 1/2 hours, but the longer you let it cook the better it will taste.
You can make this with Pork, Chicken or Beef. Also adjust ingredients to your liking.
Here is the recipe and enjoy :)
In a big Pot add
•Meat- Pork shoulder or Pork Butt cut in small cubes for faster cooking time
Add
•4 Bay Leaves
•1 tsp Salt
•1/2 tsp Pepper to season your meat
•1/2 Onion
•2-3 Garlic cloves
•Fresh Cilantro
Cook for 1 hour on medium
After meat is tender add
•1 large can of Hominy white or yellow
•1 can of El Pato Enchilada sauce spicy
Cook for another 1 1/2 hour til the broth thickens and the hominy softens
.
Garnishes
•Cabbage
•Radishes
•Lemon
•
You can also prep other garnishes for guest my family likes
•Chopped onions
•Peppers
•dry seasonings
Share your Pozole recipe below,
Thanx for watching, Subscribe to my channel, Like and share this video
~Christine
Pork and Hominy Stew - Everyday Food with Sarah Carey
Braising season is back! And in these preholiday fall days, I love to make a rich and hearty stew that I can save in my freezer all season. Today's recipe, a Mexican pozole-inspired pork and hominy soup, simmers in the slow cooker for about four hours -- you can just set it and forget it! This meal is brimming with robust flavors that only get better with time. Top off each bowl with a bit of creamy avocado before serving and enjoy!
Sarah's Tip of the Day:
If you can't find hominy, swap in white or kidney beans.
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PREP: 25 MINS TOTAL TIME: 4 HOURS 25 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving
COOK'S NOTE
Bright Idea:
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
STEP 3
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Hominy Stew - Everyday Food with Sarah Carey
Pozole Rojo - Seasoned Pork & Hominy Stew - DELISH!
Pozole Rojo - Seasoned Pork & Hominy Stew is Simply Delish! Pozole was first created hundreds of years ago; sometime between the years 1325 and 1521. And I heard or read that cannibals used humans for the meat. Now we use Pork, thank goodness or chicken. If you like my Pozole Rojo - Seasoned Pork & Hominy Stew Recipe PLEASE SUBSCRIBE TO MY CHANNEL, Pinch of Mexican.
Here are the ingredients and recipe:
POZOLE ROJO RECIPE
INGREDIENTS
2 POUND PORK ROAST
5 Ounces or ½ of a roll of Langoniza sausage
5 Guajillo Dried Red Chile
1 LARGE Anaheim/California Green Chile
1 Large Jalapeno Chile
5 Tomatillos
5 cups of chicken or beef broth
5 – 6 cups of Hominy
½ a Red or Yellow Onion
3 – 4 Green Onions
5 tablespoons of chopped Garlic
¼ cup of cooking oil
1 teaspoon Salt and Pepper
1 tablespoon bullion powder
What to Do
Cut pork into 1-inch cubes
Brown pork in the heated oil
Add Salt, Pepper
When pork is brown add the Langoniza sausage, mix, and coat pork
Add 2 cups of Broth or Water with bullion powder
De-seed the Anaheim and Jalapeno Chiles and chop
Rough cut the Tomatillos
Add the green chilies to meat mixture.
Stir, then add 4 cups of broth, stir again.
Red sauce:
Cut dried red chilies in half, remove seeds and stems, place in hot water with onion, garlic, salt and pepper, and bullion powder and COVER. (do not boil)
When red Chile mixture cools add to blender with some liquid and blend.
Use a strainer and add red Chile mixture to Pozole Pot.
Stir, Cover and Cook for 2 hours.
Add hominy and additional broth if needed, mix and stir and cover
Cook for two additional hours
Enjoy!
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Red Pozole - Meaty Mexican Bone Broth & Hominy Soup/Stew - Food Wishes
I love tacos and burritos more than anyone should, which is why I don’t have a long history of eating pozole when dinning out, but when I’m craving comforting Mexican cuisine at home, there’s nothing better than a big pot red pozole with all the fixings. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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You can also find more of Chef John’s content on Allrecipes:
Delicious Mexican Pork Stew: How To Make The Best Pork Casserole Recipe
Get the full recipe with all the nutrition (calories, protein, carbs and fat info here):
Get ready to tantalize your taste buds with this flavourful high protein Mexican pork stew. Enjoy the combination of succulent pork, peppers, chipotle paste and other spices in this delicious and healthy stew. Learn how to make it yourself in this easy-to-follow recipe tutorial and have your friends and family asking for seconds!
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How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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