Discover the Authentic & Traditional GREEN POZOLE Recipe that Will Blow Your Mind!
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It’s another beautiful day and today we are going to make a classic and traditional green pork posole, the meat just melts in your mouth, the broth is just soooooo flavorful and the hominy just makes it all even better???? I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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✅tip skim the broth as much as possible so your pozole don’t be so oily
✅ video for chicken pozole and cucumber salsa
✅mix the salt and black pepper together whatever is left after seasons the meat, add it to the blender
✅ I forgot to add more oregano at the end ???? add it
Ingredients:
24 oz organic white corn posole
5-6qt water
3 lbs boneless half butt roast
2 lbs country style ribs
Salt I used 2 tbsp
1 tbsp black pepper
1/2 onion, 2 bay leaves
Sauce:
10 tomatillos
6 small green chiles
3 small poblano peppers
Chile serrano (optional) I added 5
Chile habanero ONLY if you want it a bit spicy
1/2 onion
4 garlic cloves
3 tbsp raw pepitas(pumpkin seeds)
1/2 bunch of cilantro
3 oz spinach
1 tsp oregano plus 2 tbsp to add at the end
1 tsp ground cumin
1 tsp black pepper
1/2 tsp thyme
1/2 tsp marjoram
Chicken bouillon to taste
1 serving of love????
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Recipes in Spanish:
#pozoleverde #greenpozole #mexicanrecipes
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!
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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.
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#RickMartínez #PozoleRojoStew #IntroductionToMexicanCooking #FoodNetwork
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
???? Como Hacer un Delicioso Pozole Rojo de Puerco ????| Salsita Pozolera Picosita | Riquisimo????????
????Pozole Rojo, Pozole Rojo de Puerco ???? más una Salsita Pozolera bien Picosa que lleva a otro nivel de sabor este Delicioso Pozole Rojo estilo Guerrero Pozole rojo El sabor latino, Pozole Rojo receta, receta de Pozole Rojo fácil y Bien rico, Pozole Rojo mexicano para venta, negocio, cumpleaños, fiestas patrias, navidad y año nuevo o simplemente para un bien antojo este Pozole esta Riquisimo.
El sabor latino lleva Sabor a Ru Mesa.
#pozolerojo #Pozole #pozoleestiloguerrero
????Te invito a suscribirte a este tu canal de Recetas Fáciles y Ricas El sabor latino activa la campanita para que te lleguen todas las recetas.
Agradecemos a todas las personas hermosas que se han suscrito y se estan suscribiendo dia a dia muchas gracias les mandamos un fuerte abrazo.????????????
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????INGREDIENTES 8 a 12 personas ????
4 Lbs de Carne de Puerco entre Lomo en trocitos y costilla.
1 cebolla blanca
4 Hojas de laurel
1 cabeza de ajo
1 cda de sal Al gusto
1 lata de Maíz pozolero 2 kilos aprox
10 Chile guajillos
3 chiles de árbol
3 chiles puya
1/2 de cebolla
5 Dientes de Ajo
2 clavos de Olor
1/2 cda de Pimienta Negra molida
1 cda sal al gusto.
????Salsita Pozolera ????
20 chiles de árbol????
3 tomates ????
1 Diente de ajo
1/4 de cebolla blanca
sal al gusto.
????acompaña este rico Pozole Rojo con
Rábanos
Repollo picado
Aguacate
Limón
Queso Fresco
chicharrón
flautas
jalapeños Rellenos
????RECETAS RECOMENDADAS????
????pollo bibil Casero riquisimo
????Chilaquiles rojos Rancheros riquisimos
???? Costillas de Puerco en Adobo de 4 chiles!????
????Espagueti Verde bien rico
???? Cochinita Pibil receta original Yucateca
????Flan Casero sin Horno si. licuadora
????Chuletas de Puerco en Salsa de Chile Negro Bien Ricas
????La Famosa Salsa Yucateca
Pozole Rojo y Salsa Pozolera
Pozole Rojo. Pozole Rojo de Jauja Cocina Mexicana™. Receta de Pozole Rojo con chiles guajillo y ancho de carne de puerco jugosa y suavecita con maíz pozolero floreado a la perfección y Salsa Pozolera de Chile de Arbol. Receta completa, técnicas paso-a-paso y tips de cómo hacer Pozole Rojo y Salsa Pozolera. Servido con lechuga o repollo, cebolla picada, Salsa Pozolera de Chile de Arbol, jugo de limón y tostadas de maíz. Buen provecho, y mil gracias por suscribirse
#pozole #pozolerojo #fiestaspatrias
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