How to make The BEST Mexican Pozole Rojo Recipe | Views on the road Pozole
Mexican Pozole Rojo de Puerco! just the way your grandmother made it. Easy step by step recipe all you need is a little time. Lots of love, Stephanie and Cloud
---????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
-------
Shortened version of Pozole Rojo Recipe-
Cook time 2 to 2 1/2 Hours
Don’t overcook the pork feet. We want them to keep on the bone until served.
Ingredients
Enough water to cover your pork in the pot
10-12 Pounds of Pork
1 Large Can of Hominy
1 Large Onion
2 Garlic Bulbs
10-15 Bay leaves
10-15 Guajillos or California Chilies
1/2 Teaspoon Salt
3 1/3 Tablespoons Chicken Bouillon
1 1/2 Tablespoons Mexican Oregano
Topping Ingredients
Finely Chopped Cabbage
Finely Chopped Onion
Finely Chopped Cilantro
Lime to taste
Red Radishes
Salsa for Pozole
Handfull of Puya Chiles (Remove Stems Keep seeds)
1 Garlic Bulb From Pozole
1/2 Tablespoon Mexican Oregano
1 Teaspoon Salt (Adjust to taste)
Enough broth from Pozole to Blend
For thicker Salsa add some Hominy
Pork Cuts used
Pork Feet/ Patitas de Puerto
Neckbone/ Espinazo
Pork Leg /Pierna de Puerco
Tip for Salt
Adjust salt as mentioned in the video
Start with 1/2 Tablespoon salt, boil for 30 minutes and adjust to taste
To thicken broth:
You can use 1 Cup of hominy, 2 Tablespoons of Maseca (Instant corn masa), Or 2 Corn tortillas
Blend your choice of thicker with chiles and broth
——
Views Popular Recipes
How to make Beef Birria Bonus Chili Oil for Birria
How to make Authentic Mexican Tamales
How to make Authentic Corn Tamales
Queso Fresco Recipe
Enchilada Sauce Recipe:
————————————————
Many of the items used in the video are on our Amazon Store Front. Link Below
Our Amazon Storefront: You can find the roasting grill in the cooking essentials list
If you would like to donate to “Views on the Road” Thank you
#Viewsrecipe #viewsontheroad #pozolerojodepuerco
———————————————————
If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
Instagram
Viewsontheroad2 en Español ????????
Las Doñas
----------------------------------------
Views Dinner rolls recipe
Views Chili Powder
How to prepare Views Chile for Enchiladas
Views Tortillas Recipe
Views Recipe Playlist
How to make Salsa Verde
How to make Corn Tortillas
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
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
Looking for more recipes? Click on the links below.
Soups, Caldos, & Stews
Main Dish Recipes
Authentic Pozole | How to Make Pozole Rojo | Red Pozole
Printable recipe below! Grab our new cookbook Faith, Family and the Feast here:
#pozole #cowboycooking #builtforthewild
Used in this video:
Red River Ranch Mesquite Seasoning:
Propane Camp Stove:
Crow Canyon Enamelware:
Sony a6500 Camera:
Zhiyun Crane and Tripod:
Mentioned Pinto Beans video:
For more suggested products seen in our videos click here:
======================
Printable Recipe:
======================
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
How To Make Red Pozole | Pozole Rojo Recipe
Here is my recipe for Pozole Rojo. It's perfect for cold weather. With a cold front coming through, Pozole season is here!
#food #youtubepartner #cooking
???? My COOKBOOK is available online at Barnes & Noble, Target, and Walmart
???? Also here
CHICKEN POZOLE RECIPE
INGREDIENTS
4 to 4 1/2 Liters of water (18 cups water)
3 to 4 lbs Pork meat
4 Chile Ancho
5 Chile Guajillo
2 Chile Arbol (optional)
2 bay leaves
Start with 1 tbsp Kosher salt then adjust salt after Pozole done
1/2 large onion
7 cloves of garlic
4 cups chicken broth (4 cups water and 2 Knorr Chicken bouillion cube)
2 tsp ground cumin
1 tbsp dried Mexican oregano
5 cups White Hominy or (4) 15.5 oz cans (drained and rinsed)
8 Quart Stock Pot
Stainless Steel Pot Used in this video
**Cuisinart Stainless Steel Pot
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Disclaimer: This video and description contains affiliate links. This means if you click on the links, I may receive a commission. This helps support my channel and allows me to make more quality videos. Thank you for your support!
Mexican Red Pozole
Pozole Rojo Con Puerco
Red Pozole Step By Step
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Rick Martínez ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings
Ingredients
1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves
Directions
Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
Position a rack in the center of the oven and preheat to 350 degrees F.
Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.
The pozole can be made up to 3 days ahead. Let cool; cover and chill.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#RickMartínez #PozoleRojoStew #IntroductionToMexicanCooking #FoodNetwork
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network