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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The Best Mexican Pozole Rojo Recipe | Authentic Mexican Pozole Recipe | Red Pozole Recipe
The easiest Pozole Rojo Recipe!!! My Pozole recipe is so good! Please let me know in the comments below or on my Instagram if you're going to make this! It's BOMB ASS! I also have a Pozole Verde recipe (Green Pozole recipe) I'll link it below!
POZOLE VERDE:
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SMALL PORTION! POZOLE ROJO RECIPE
Today I’m going to show you how to make a small family portion of pozole rojo. It’s so simple you can make it any day of the week and have a little left over to pack for lunch. I hope this recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? Large family size pozole rojo & Salsa Pozolera recipe-
Ingredients
8 cups of water
3 pounds of pork shoulder or pork butt
8 Guajillo chiles
1 onion
8 garlic cloves
8 bay leaves
1 tsp of salt
3 Tbsp chicken bouillon
1/2 Tbsp Mexican oregano (1 Tbsp if you love it as much as I do)
5 cups of hominy or Two small cans 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, red radish, white onion, cilantro, lime, salsa pooler
Tip❣️ Best flavors pull through when you use bone-in pork
If you have some leftovers put them in a freezer bag (it lasts 3 months) make sure to remove the onion as it will make it sweeter when reheated.
Step by Steph suggestion
1. Bring 8 cups of water to a boil with 1 tsp salt
2. Add 3 pounds of pork and boil on a high heat for 10 to 15 minutes
3. In the meantime blend the chiles that have been soaking in hot water for 10 minutes
4. Remove impurities
5. Time to add the Sazón ???????? place the onion, garlic, bay leaves, chicken bouillon, and strain blended chiles into the boiling pot
6. Continue to boil on a medium heat for 30 minutes
7. After 30 minutes, add rinsed canned hominy, Mexican oregano, and the best practice tip of Fresh corn masa blend to the aromatic pot of pozole
8. Continue to cook on a medium heat for 45 minutes or until pork is juicy and tender
9. Time to serve and enjoy with your loved one, Buen provecho- Enjoy!
10. If you loved this recipe, please come back and tell us all about it
#pozole #pozolerojo #mexicanfood
????????Many of the items used in the video are on our Amazon Store-Front. Link Below
Our AMAZON STOREFRONT:
———————————————————
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.
Grandma's Authentic & Classic Homemade POZOLE ROJO! ????????????
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day today I’m going to share with you The Unforgettable Taste of My Grandma's Authentic & Classic Homemade Pozole Rojo what is the difference well typically I use precooked hominy but to make it more authentic here I will use uncooked dried hominy this sure takes out pozole to a whole another level,???? 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 -
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blender- Vitamix A3500
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✅ TIP
Constantly skim the top of broth to have a clean and smooth broth
✅the white corn dried hominy can be found at your local Mexican Supermarket or at your local supermarket in the Hispanic aisle.
✅ it is very important for the dried/raw hominy to soak overnight, this helps to soften them I usually soak for 24 hours so it cooks along with the meat ☺️
Ingredients:
36 oz organic white corn Posole(uncooked hominy)
Salt
4lbs pork shoulder
2 lbs neck bones
1 whole onion
1 head of garlic
3 bay leaves
25 New Mexico chile pods
3 chile ancho
1/4 onion
3 garlic cloves
1 tbsp oregano
2 tsp ground cumin
1 tbsp chicken bouillon
1 serving of love????
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Recipes in Spanish:
#pozolerojo #mexicanrecipes #redporkpozole
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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Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
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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