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!
Make all recipes comfortable for your home
Pozole verde recipe-
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
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How to make POZOLE ROJO DE PUERCO ❤ PORK POZOLE
Mexican pozole whether it be a tradition in your home or a first time surprise it is sure to become an instant favorite, the combination of cool and spicy ingredients make it unique in taste for the whole family.
INGREDIENTS
1 lb. pigs feet (cut into pieces)
1 1/2 lb. country style ribs (cubed)
1 & 1/2 lb. pork butt (cubed)
1 medium onion (cut in half)
5 large bay leaves
2 garlic bulbs (all cloves skin removed and ground in molcajete) optional
1 tsp whole cumin (ground in molcajete)
1 tsp peppercorns (ground in molcajete
1 & 1/2 tsp oregano
1 tsp marjoram
red chili sauce (from blender)
salt (to your liking)
3 1lb cans hominy (rinsed well)
Water to cover meat (you decide, don't over do it)
● you can add some chicken bouillon if you wish, that's how my Ron loves it.
RED CHILI SAUCE
5 guajillo chilis
5 ancho chilis
1/4 small onion
2 corn tortillas (cut in pieces)
enough water to blend (or liquid from chilis)
SIDES
shredded cabbage
sliced radishes
chopped onions
chopped cilantro
hot salsa (optional)
fresh lime juice
corn chips
• remove bay leaves before serving
• caution with bones
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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,
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~Christine
How to make Traditional chicken POZOLE | Pozole verde | Villa Cocina
#pozole #mexicanfood #villacocina
Making green chicken pozole feels like a celebration because it brings family together. There are three types; red, white and green pozole. Pozole verde is a lovely recipe due to the richness provided by all the wonderful green leaves and aromatics. In addition, the toppings take this dish to a whole other level goodness. No wonder there are restaurants named “pozolerias” dedicated to serving this traditional Mexican dish.
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Green Chicken Pozole/ Pozole verde recipe
Servings: 8
➤ Start with
6 Tomatillos (11 oz)
2 poblanos (8 oz)
3 jalapeños (7 oz)
3 TBSP Pumpkin seeds, toasted :
➤ Prep and season the chicken
1 whole chicken (6 lb)
2 tsp kosher salt :
3 TBSP avocado oil :
➤ Next….
1 garlic head, cut in half
1 white onion medium, cut in half
3 spring of mint or hierba buena
16 cups Water
4 lbs Hominy :
➤ Make the sauce
Pumpkin seeds, toasted
Cooked Tomatillos
Roasted Poblanos
Roasted Jalapeños
4 green onions (2 oz)
4 Garlic, cloves
4 cloves :
1/2 tsp cumin, whole :
1/2 tsp black peppercorns :
2 tsp Oregano, Mexican :
4 cups spinach, not packed (2.3 oz)
Half a bunch cilantro (1.6 oz)
Small bunch radish leaves (1.5 oz)
1 cup hominy (6 oz)
2 TBSP avocado oil
2 cups water to blend + 1 cup
6-8 leaves epazote
➤ Season at last
2 TBSP kosher salt
➤ Toppings
Radishes, sliced
Limes, wedges
Avocado, sliced
Serrano, finely chopped
Cabbage, shredded
Oregano, dry :
Tostadas
*** Baked tostadas:
*** Fried tostadas :
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How to make The EASIEST Pozole Rojo | SLOW COOKER Pozole
Today, I'm going to show you the easiest pozole recipe I've ever made. This slow cooker pozole is amazing and so convenient.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook at home. I am still learning and enjoy the process of making home-cooked meals.
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INGREDIENTS
6 quart slow cooker
2 1/2 lbs pork shoulder
2- 30 oz cans white hominy
6 to 7 cups water
1 Tbsp chicken bouillon powder
1/2 tsp Mexican oregano
1/2 small onion
2 cloves garlic
1 bay leaf
2 oz Mexican menudo spice mix
salt to taste
Pozole Rojo Recipe
Easy Posole Recipe
Slow Cooker Recipes
Pozole: The Mexican Soup With One Make-or-Break Ingredient
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Pozole Rojo Recipe:
3 lb bone-in pork shoulder in 1-inch cubes (toss any cubes that are 100% fat)
2-3 cups red chile sauce (This is a whole batch if you start with 4oz dried chiles)
110 oz Juanita's Mexican-style hominy
1. Sear salted meat in large pot, then cover with 1inch of water
2. While water heats, season it with 1tsp kosher salt and 1Tbsp Better than Bouillon per quart
3. Pour red chile sauce into hot water and simmer on low heat until tender (2-3 hours)
4. Add a drained and rinsed can of hominy to the pot and let it simmer for 30-60 minutes.
5. Taste it! Is it salty enough? Is it spicy enough? Does it need more chile sauce?
6. Serve in bowls with lots of broth and garnish with cabbage, radish, cilantro, lime, avocado, and/or onions. A toasted bolillo roll on the side is also nice.
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0:00 - There are no shortcuts for this recipe
1:15 - Braise the pork
3:38 - Add the hominy
5:24 - Serve and garnish