How To Make Red Pozole (Chicken) | Easy Chicken Pozole Recipe | Pozole Rojo Recipe
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ORIGINAL CHICKEN POZOLE RECIPE
INGREDIENTS
(To prepare the chicken)
5 1/2 pound whole chicken (completely thawed)
5 quarts of water to boil chicken
1/2 small onion
2 large bay leaves
1 Tbsp Mexican oregano
4 cloves garlic
(To Prepare the Pozole)
4 to 4 1/2 pounds shredded cooked chicken
2 1/2 quarts chicken broth (broth from boiled chicken)
5 to 5 1/2 quarts of water
2 to 3 - 30 oz cans of hominy (drained and rinsed)
3 oz of menudo spice mix (I used Bolner's Fiesta brand)
(link for menudo spice mix)
2 Tbsp chicken bouillon powder (optional)
salt to taste (I started with 1 Tbsp)
INSTRUCTIONS
- In an 8 quart pot place whole thawed chicken and 4 1/2 to 5 quarts of water
- Add onion, garlic, bay leaves, Mexican oregano and bring to a gentle rolling boil
- Once water starts to boil then continue to cook for 1 hour or until chicken is cooked through
- Skim out any fat or foam that floats on the surface through out cooking process
- Remove chicken from pot , allow to cool for 15 minutes then shred
- Strain the broth from the pot and add strained broth to a 12 quart pot along with 5 to 5 1/2 quarts of water
Note: You will need 7 to 7 1/2 quarts of water/broth mix to start pozole
- Now add menudo spice mix, 1 Tbsp of salt to start, chicken bouillon powder, combine and bring to a gentle boil
- Once broth mixture is boiling add hominy and cook for 45 minutes or until tender
- Now add shredded chicken, combine and continue to cook for another 15 minutes
- Then serve and garnish with fresh cabbage, cherry radishes, onion and fresh squeezed lime juice.
- This recipe should yield at least 7 to 8 quarts of pozole
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Pozole Rojo Recipe
How To Make Pozole
Easy Pozole Recipe
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
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
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AUTHENTIC POZOLE rojo | DELICIOUS Red pork pozole | Villa Cocina
#food #mexicanfood #pozolerojo
Pozole is a dish that has been prepared for generations all across Mexico. In fact, we consider it a celebration food because it’s present at birthdays, winter holidays and independence day. Let me just clarify this; if we crave it, we make it! This dish is the perfect example of our devoted attention to detail when it comes to flavor and presentation. Mexican food not only takes pride on ingredients but also color and texture. This means, before you even taste it, you know it's going to be amazing!
????️ FULL PRINTABLE recipe here ⤵️
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✻✻✻ Other links mentioned in this VIDEO ✻✻✻
????️ Salsa Macha (Printable):
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⭐️ Pozole Rojo Recipe
➤ Meat
4 lbs pork short ribs, medium pieces
2 lbs pork shank, medium pieces
2 ea pigs feet, cut in half
Salt, generously season (1 1/2 TBSP salt, kosher) - only ribs and shank
Black pepper, generously season - only ribs and shank
➤ Brown the meat/broth
2 TBSP avocado oil
1 gallon of water
1 head garlic, cut the top off
1 ea white onion, cut in half
3 ea bay leaves :
➤ Guajillo sauce
12 ea guajillos :
8 ea puya chiles :
2 TBSP avocado oil :
1 ea white onion, roughly diced
6 ea garlic cloves, peeled
1 TBSP Mexican oregano :
4 cups HOT broth, pork
2 cups water
64 oz hominy, drained and rinsed (110 oz can):
Salt to taste, end (1 1/2 TBSP kosher ) :
➤ Toppings
Cabbage, shredded
Radishes, sliced
White onion, diced
Jalapeno or serrano, diced
Mexican oregano
Lime juice
Avocado, diced
Tostadas:
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➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Zwilling CLAD CFX 4.5-qt non-stick pan:
➤ Henckels Cooking tools 6 pc set :
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➤ Pyrex glass bowl set of 3 :
➤ Quarter sheet pans:
➤ OXO good grip kitchen scissors:
➤ Allspice wood spice rack, 30 jars:
➤ OXO White cutting board:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
➤ COLE & MASON Capstan Wood Pepper Grinder:
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rossana@villacocina.com
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Villa Cocina
P.O. Box 309
Tucker, GA 30085
USA
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Discover the Authentic & Traditional GREEN POZOLE Recipe that Will Blow Your Mind!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
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
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.
????My COOKBOOK HERE ????
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