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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Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny
Homemade sausage is always fun to make and this jalapeno and cheese javelina sausage turned out great. How to make smoked sausage is showed in detail on this video of charcuterie. If you have never tried javelina then a great way might be by making sausage with it. Thanks for watching and please share this video of Jalapeno And Cheese Javelina Sausage | Wild Game Smoked Sausage Recipe | Charcuterie | Chef Johnny.
Recipe
Jalapeno and Cheese Sausage
5lbs Javelina
4lbs Pork Shoulder
1lbs Fat Back
4tbl Garlic Powder
4tbl Black Pepper
6tbl Kosher Salt
1can Tomato Paste (6oz)
6-8 Jalapeno Peppers
8oz Cheddar Cheese
Grind the meats with a medium grind
Shred or dice cheese
Mince Jalapenos
Mix all ingredients and stuff into casings.
For smoking the sausage add 2tsp (or to manufacturers instructions) of pink salt and cold smoke up to 4 hours.
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Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool
Learn how to make a Sausage Pasta Fazool recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Pasta Fazool!
Pozole Rojo (Pork and Hominy Soup)
Pozole Rojo is a rich soup made with pork, chiles, hominy, and seasoned chicken broth. Garnish with avocado and cilantro for a filling meal!
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Ingredients
6 dried guajillo chiles
4 dried chiles de arbol
4 dried ancho chiles
6 cloves garlic
2 lbs pork shoulder trimmed and cut 1-inch cubes
2 tsp kosher salt
3 tsp ground cumin
2 tbsp vegetable oil
1 large white onion chopped
2 celery sliced
2 roma tomatoes diced
2 jalapeños seeded and diced
1 Serrano pepper seeded and diced
6 cups chicken broth
2 cups water
1 tbsp Mexican oregano or original (Mediterranean)
3 bay leaves
30 oz canned white hominy drained and rinsed
15 oz canned white beans Cannellini or Great Northern
Garnish
2 avocado
cilantro
2 limes quartered
Instructions
Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes.
Transfer the chiles, garlic, kosher salt and 1 1/2 cups of the soaking liquid to a blender and purée until smooth. You should have about 2 cups.
Season the pork all over with the salt and cumin. Brown on all sides in an Instant Pot (See Note 1) on Saute setting, Dutch oven or large stock pot with oil. Do not overcrowd the pan and steam the meat, do this in several batches.
Return all browned pork to pan, add the onion, celery, tomatoes, jalapeños and serrano chile and cook another 5 minutes.
Stir in the chicken broth, water, Mexican oregano, bay leaves and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 35 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the pork a few times, until tender, about 2 hours.
Allow for Natural release if using an Instant Pot. Stir in the hominy and white beans and simmer, uncovered for 15 minutes OR 30 minutes more if cooking on stovetop in a Dutch oven or large stockpot. Remove the bay leaves.
Serve with limes, diced avocados and chopped cilantro on top.
Notes
In this recipe I give times for using an Instant Pot and Dutch oven or large stock pot, but the pressure cooker reduces the cooking time considerably.
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How to Make POZOLE VERDE, The BEST Step By Step Recipe + All the Secret TIPS for #recipe
Pozole is a Mexican comfort food CLASSIC! Yes, the most traditional Pozole Rojo is undeniably PERFECT! But every so often especially during spring and summer; I like to make Pozole Verde for my family. This delicious soup is made with chicken and hominy in a delicious green poblano chile broth made from tomatillos, jalapeños, and cilantro. It’s light, comforting, and packed with chicken broth nutrients that are sure to put you and your loved ones in a healthy relaxing food coma. Make sure to thank the cook in your home for taking the time to bring you back to life as they welcome you back home with a delicious meal. Please enjoy! ❤️ Sisters, Steph & Cloud
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???? Remember that during the hot season ???? It’s important to have some warm soup to help you ????off ????
Ingredients
6 chicken breast
1 large can of Hominy
3 roasted poblano peppers
2 roasted jalapeños
8 Tomatillos
1 cup roasted pumpkin seeds
1 cup of baby spinach
6 radish leaves
1/2 bunch of cilantro
1 tbsp Mexican oregano
1 tsp black pepper
*epazote is a leafy aromatic herb and traditionally used in this recipe; if you have access to it use 6 leaves with stem
Optional- For added flavor I like to use 1 to 2 Anaheim peppers (or use 1 can Green Chile)
Serve by topping with thinly sliced iceberg lettuce, red radishes, cilantro, onions, lime juice, and tostadas with cream, and a lot of people love this soup with a little avocado on top!
Easy Chicken Broth base for soups
2 chicken legs with thighs
12 cups of water
1/2 large onion
6 garlic cloves
6 bay leaves
6 TBSP chicken bouillon
1 tbsp salt
Bring water to a boil and add all your ingredients. Boil for 15 mins and removed the impurities. Please your pot on a med to med-low heat and boil for the remaining 1 hr 15 mins. Removed the onion and garlic cloves and add to your blender. Remove bay leaves and toss.
I keep the legs cooking throughout the whole process as it will enhance the flavor of the broth
TIP‼️ This soup freezes well and makes for a great leftover or lunch.
You might see some green foam at the top of your pozole, Not to worry once you reach the right heat temperature around the 20-minute mark you will see everything thin and smooth.
Pozole should take 25 to 30 mins or until your hominy is tender and soft
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
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Corn Nut Pork Rind Pozole | Fast, Easy Camping, Hiking, Backpacking Recipes
You can make amazing meals with just a few ingredients from a gas station.
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