How to make The BEST Mexican Chile Verde Pork Stew
Hello & welcome to the Views Kitchen, On today's recipe, we’ll be showing you how to prepare and Easy Chile Verde pork stew. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Cook time: 30 to 35 minutes
Ingredients
1/2 Tbsp oil
1.5 pounds pork butt, cubed
1/2 white or yellow onion, chopped
3 garlic cloves, minced- (I used 6 : )
3 Tbsp Ap Flour
1 1/2 tsp salt (Himalayan)
1 tsp ground cumin
1 tsp black pepper
1 heaping tsp Mexican oregano
4 cups chicken broth
6 Roasted Anaheim peppers ( save and cube 2 for the stew, 4 for the sauce)
1 can hatch chili
2 small jalapeños
small bunch cilantro
For added flavor- add 1/2 Tbsp chicken bouillon (natural knorr chicken bouillon)
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Posole/ Mexican Hominy Soup
Grandma's Authentic & Classic Homemade POZOLE ROJO! ????????????
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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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✅ 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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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.
GREEN CHILE PORK POSOLE: Delicious, Hearty Mexican Stew Using Hatch Chile
I can't go through the holiday season without having a bowl of posole. It can be made with any kind of meat and with red or green chile, but in this video I show you how to make Green Chile Pork Posole. The meat is cooked tender, the Hatch chile gives it a spicy kick, and the earthy posole makes it so satisfying. Read on for the recipe.
Green Chile Pork Posole
2 1/2 lbs. pork meat, cut into bite size pieces (pork butt or shoulder are best)
1 (2lb. package) fresh posole OR 2 (32oz) cans hominy, rinsed & drained
1 medium sized onion, chopped finely
3 garlic cloves, minced
2 tsp. Mexican oregano
1 tsp. cumin
salt to taste (approx. 1 Tbsp. to season pork, and a little more for posole)
1 - 2 cups of Hatch green chile, roasted, peeled & chopped
6 - 8 cups of water
Season pieces of pork meat with plenty of salt. (For best results, you can season and let it marinate in the refrigerator for an hour.) Heat a large pot on the stove over medium high heat and put in enough oil to coat the bottom of the pan. When it's hot, add in the pork meat and let it cook on all sides. Add in the onion and sauté a couple of minutes. Then add in minced garlic, oregano, cumin, and a little more salt. Pour in the water and let it heat. If using fresh posole, add it in at this point. (Make sure it's been rinsed clean first. You can also soak it overnight in cold water.) If using hominy from a can, do not put it in yet. Let it come to a boil, reduce heat to low and let it simmer for 2 hours. After 2 hours, add in chopped green chile. If using hominy from a can, drain and add it at this point. Let cook an additional 30 minutes...or until fresh posole has bursted open and is tender.
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*All music in this video used with rights from Storyblocks:
2:16 Latin Sky - Neil Cross