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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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
POZOLE ROJO DE POLLO SUPER FÁCIL
Pozole de pollo rojo
5 piezas de pollo yo utilicé 1 pechuga y 4 muslos con hueso y sin piel.
1/2 cebolla blanca
2 dientes de ajo
1 cucharada de consomé de pollo
1 hoja de laurel
1 cucharadita de orégano
3 chiles guajillos
2 chiles anchos
2 chiles de árbol
1/4 de cebolla blanca y 2 dientes de ajo para licuar con los chiles
1 o 2 latas de 25 onzas de maiz yo le utilicé 1 lata
Para servir
oregano, cebolla, rábanos, lechuga
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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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
Pozole Rojo de Res | Mexican Beef Pozole Recipe
Pozole Rojo de Res, Mexican Red Pozole is a chili & hominy infused beef stew. An easy authentic Mexican recipe. Pozole is enjoyed throughout Mexico, especially during holidays, and has deep roots in Mesoamerican history. It has many variations and all are delicious!
Happy Recipe Friday! Fusion Fam! ❤️????
#Mexicanfood #Pozole #recipe #laviejolie
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RECIPE INGREDIENTS & MEASUREMENTS: Yields 10 – 15 Servings
Beef Stock:
1.5lbs Beef Bone-In Shank Center Cut (680g)
2.5lbs Beef Chuck Roast (1.1kg)
3 tbsp. Salt (45g)
1 Small Cinnamon Stick (4g)
2 Garlic Cloves (10g)
½ Small Onion (60g)
1 tsp. Whole Black Peppers (3g)
1 tsp. Coriander Seeds (1g)
1 tsp. Thyme (1g)
4 Liters of water (~17 cups water)
Chili Base:
5 New Mexico Chili Pods (43g)
5 Guajillo Chili Pods (30g)
4 Morita Chili Pods (14g)
3 Ancho Chili Pods (50g)
3 Garlic Cloves (12g)
1.5 tsp. Dried Oregano (1.5g)
1.5 tsp. Cumin Powder (4.5g)
½ Small Onion (60g)
4.5 tbsp. Chicken Bouillon (45g)
4 cups Water (~ 1 liter)
4lbs White Hominy (1.8kg)
SUBSTITUTIONS:
- Beef: A combination of pork shoulder, pork neck bones, & pork feet is the most traditional meat choice combination, but pozole can also be made with any chicken cut with the bones-in & skin. Use whatever protein you like best.
- Morita Chili Pods: smoked dried chipotle peppers are a good substitute, but so are guajillo chili pods or arbol chili pods.
- Ancho Chili Pods: Guajillo chili pods.
- New Mexico Chili Pod: Chili California is a good substitute
- Guajillo Chili Pods: dried cayenne pepper is a good substitute if you are unable to locate this kind of chili or any of the others. Crushed red pepper flakes are dried cayenne pepper and can easily be found in most markets even outside of North America. Typically 1/2 teaspoon of crushed red pepper flakes equals about one chopped fresh chili. You can also mix in some fresh peppers like serrano or jalapenos.
- chicken bouillon – salt may be used instead.
Example of Optional Garnishes & Side Dishes:
- Fresh Chopped Cabbage
- Fresh Radish Slices
- Fresh Diced Onion
- Dried Oregano (Crumbled)
- Fresh Lime Juice
- Some states in Mexico use fresh chopped lettuce
- Fresh Avocado Slices
- Fresh Chopped Cilantro
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Recipe Notes:
* Any leftover pozole may be stored in an airtight container in the refrigerator for up to 3 days.
** Either pork, chicken, or beef can used to make pozole. The choice depends on your own personal preference.
*** Wash dried chili pods & remove stems before using in this recipe as well as wash any produce used.
**** Always wash hands before beginning a recipe and after handling raw meats. Sorry guys the science geek in me just has to say this even though everyone knows this already. ????
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CHANNEL INFO:
Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
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???? 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
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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