Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks
The secret to this posole recipe is using Ancho chile powder. The flaver is more rustic and there is less heat than regular chile powder. You will find this Mexican soup to be very easy to make.
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Posole Pozole (Mexican Soup)
Ingredients:
2 ½ lbs. Chicken thighs
4 Tbsp. plus 1 tsp. Ancho chile powder
1 tsp. Oregano
1 tsp. Ground cumin
½ tsp. Smoked paprika
4 cloves garlic, minced
1 large onion, minced
2 cans (30 oz. each) Hominy (Mexican corn)
8 cups low sodium chicken broth
Salt to taste
Condiments:
Lime wedges
Cilantro, chopped
Cabbage, thinly sliced
Directions:
In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.
Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.
While the chicken is cooking we will saute up the onions. In a large frying pan add about a tablespoon of olive oil over medium high heat. Add the onion and lower the heat to medium and saute for about 18 minutes.
Next add the garlic and saute for an additional 2 minutes.
Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.
Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.
Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.
When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.
How To Cook Mexican Pozole Soup - A Hominy, Onion, Tomato and Pork Soup Recipe
Learn how to make Pozole Pork Soup for $10 or less using regional ingredients found in Mexico and North America. Go here for the full link and recipe for pozole -
Shawna Coronado travels to Akumal, Mexico to learn regional cuisine cooking techniques from Chef Carlos Capistran of the Lol-Ha Restaurant at Hotel Akumal Caribe.
Video produced by 78 Pesos, a production team which is a partnership between Shawna Coronado ( and Mario Salazar (
Special thanks to our sponsors:
The Riviera Maya tourism organization -
Villa Akumal -
Akumal Guide and Mexicarte
And the Hotel Akumal Caribe and the Lol-Ha Restaurant -
New Mexico Red Chile Posole with Pork Meat
Traditional New Mexican Red Chile Posole is the perfect dish for any family gathering and definitely a must for the upcoming holiday celebrations! This recipe is a combination of a rich broth, tender pork, hominy, and New Mexico red chile. Garnish with chopped onion, cilantro, a squeeze of lime, and some saltine crackers. Perfection in a bowl!
Recipe:
This recipe can be made over the stove or in a large crockpot. If making in the crockpot, just add in all ingredients and allow to cook all day. Make sure you keep an eye on the water content. If it looks like the broth is being absorbed by the hominy, just add more water.
3-4 lb of a pork shoulder/butt roast (trimmed of large areas of fat and cut into small cubes)
1 large can of Mexican Hominy (110 oz) Use 1/2 or the entire can for a larger batch
1 28 oz container of red Chile puree (Bueno)
4-5 garlic cloves
1 large white onion
1 tbsp Mexican oregano
1-2 tablespoons chicken knorr chicken bouillon
salt (to taste) 1-2 tablespoons
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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????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
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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
Pork Hominy Tomatillo Stew Recipe | WebMD
This pork hominy tomatillo stew is the perfect, protein-packed way to warm up a cold day.
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Pork and Hominy Stew - Everyday Food with Sarah Carey
Braising season is back! And in these preholiday fall days, I love to make a rich and hearty stew that I can save in my freezer all season. Today's recipe, a Mexican pozole-inspired pork and hominy soup, simmers in the slow cooker for about four hours -- you can just set it and forget it! This meal is brimming with robust flavors that only get better with time. Top off each bowl with a bit of creamy avocado before serving and enjoy!
Sarah's Tip of the Day:
If you can't find hominy, swap in white or kidney beans.
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PREP: 25 MINS TOTAL TIME: 4 HOURS 25 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving
COOK'S NOTE
Bright Idea:
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
STEP 3
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Hominy Stew - Everyday Food with Sarah Carey