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How To make Mexican Pork Garlic Stew with Hominy
1/2 lb chorizo
casings removed,
: cru 1 lg onion :
cut into medium
: dice 14 cloves garlic coarsley
: chopped 1/2 c dry sherry
1/4 c olive oil
3 lb boneless pork shoulder :
: or butt, cut into 1" 1 TB ground cumin
1 TB coriander
1 TB fennel seed
2 ts dried oregano
1 qt beef stock -- or low-salt
: beef bro 15 oz hominy, canned drained
: juice from 3 limes 1 c green onions :
finely
: chopped 1 c cilantro -- finely chopped
: salt and pepper, to taste In a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min. Remove with slotted spoon. Saute onion and garlic in chorizo fat over moderate heat for 10 min. Add sherry, and cook 4-5 min, til the liquid evaporates. Add to the chorizo and set aside. Heat the olive oil in a heavy-bottomed pot. When hot but not smoking, brown the pork cubes on all sides. Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock. Bring to a boil over high heat, scraping the bottom of the pot to remove any particles. Reduce heat to moderate, and cook 2 hours or til meat is tender. Add the hominy and lime juice and cook 10 minutes. Mix in the green onions and cilantro just before serving. Serve hot. We usually eat it on top of rice. Recipe By : "Garlic" by Janet Hazen -----
How To make Mexican Pork Garlic Stew with Hominy's Videos
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
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How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
Authentic Red Pork Pozole Recipe
Traditional red pork pozole stew is made with pork, hominy, and a variety of peppers and spices.
Ingredients:
7-8 Lbs of Bone-in Pork Shoulder or Pork Butt
4-5 Quarts of Water
2 Tbsp Salt
1 Large White Onion (divided)
1 Head of Garlic (divided)
20 Chile Guajillos
2 Chile Anchos
6-8 Chiles de Arbol for Spice
2 Tbsp Mexican Oregano
1 1/2 Tbsp Ground Cumin
3-4 Tbsp Chicken Bouillon
6 Lbs or Hominy (One Large Can)
Topping Suggestions:
Shredded Cabbage, Onion, Radishes, Fresh Lime Juice
Oregano, Chili Flakes
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Soup of the Day | POZOLE (Pork and Hominy Stew)
Pozole is a celebration of Mexican flavors. A deeply flavorful stew that is loaded with tender pork, delicious hominy, and a glorious ancho chili sauce. Topped with all the classic additions!
OTHER SOUP OF THE DAY VIDEOS:
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Chicken Noodle Soup:
POZOLE INGREDIENTS:
5 to 6 lb bone-in pork shoulder
3 lbs pork bones (such as pigs feet and/or neck bones), optional
2 onions, quartered
12 cloves garlic
Salt
4 ancho chili peppers, stems removed and seeded
4 guajillos peppers, stems removed and seeded
2 arbol peppers, seeded
1 tsp Mexican oregano
2 15 oz. cans white hominy, drained
For The Garnishes:
1 cup Nappa cabbage, chopped
4 radishes, thinly sliced
1 avocado, sliced
Fried corn tortilla strips
Fresh cilantro, chopped
Fresh lime
FULL POZOLE RECIPE:
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How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You'll EVER Need
Ingredients
20 cups of water
5 pounds of Pork butt
5 Pounds of pork shoulder
5 pounds of pork feet
18 guajillo chiles
15 bay leaves
2 garlic bulbs
2 onions or 1 large
1 Tbsp salt
5 Tbsp chicken bouillon
1 1/2 Tbsp Mexican oregano
Large can of hominy
Salsa pozolera
5 chiles puya or 8 chiles de árbol
6 to 8 garlic cloves
3/4 cup of broth
1 Tbsp salt
Table cream for tostadas
1 cup of heavy whipping cream or table cream
Salt and pepper to taste
Tostadas
Toppings- chopped cabbage or lettuce, white onion, cilantro, lime, salsa pooler
*Extra spicy use 15 ????
????Carne asada marinade-
Stuffed Poblano Taco-
Easy Mexican Hot chocolate recipe -
Easy Salsa roja recipe-
Tips‼️
Have a lot of fun when making this recipe ????
If your family doesn’t enjoy pig feet, add an extra 5 pounds of pork butt, Yummy!
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Pozole verde recipe-
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
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