How To Make Pozole Soup - Authentic Mexican Stew
Pozole is a Mexican Stew traditionally made with shredded pork, chilli broth enriched with pork stock and hominy, a type of maize that is most commonly found in Latin America. You can also find different variations of Pozole in Mexico: white pozole is made with a clear broth, green pozole made with poblano chilli, tomatillo and coriander, and the most popular red pozole made with Mexican dried chillies.
Pozole can be prepared with pork, beef or chicken. These days you can even find vegan versions of this traditional dish made with mushrooms, so there is something for everybody! Gran Luchito’s Chipotle Paste is so rich in flavour that it makes it the perfect addition to our pozole recipe and creates a smoky chilli version of this dish.
The recipe follows a very simple process of searing the meat and browning the onions, to then placing everything into a slow cooker alongside the Chipotle Paste, oregano, beef stock and the cooked onions. The slow cooker then does its magic and transforms the piece of meat into something that is so tender and easily shredded and succulent. This, combined with the chipotle stock and hominy make a very tasty stew!
Just remember to have all of your garnishes ready to be served on the side; iceberg lettuce, fresh coriander, chopped raw onion, finely sliced radishes, a bit of Smoky Chipotle Fajita and Taco Mix and lime wedges!
This Pozole Soup would be a great starter before tucking into either our Chorizo and Winter Veg Enchiladas or our Beef Picadillo Recipe.
INGREDIENTS
700g ox cheeks or brisket
2 white onions (finely diced)
5 garlic cloves (minced)
2 bay leaves
1 tbsp oregano
700ml of beef stock
300ml of water
1 cup of coriander, leaves and stems roughly chopped
1 tbsp Chipotle Paste
1 tbsp salt
1 tsp ground black pepper
500g of hominy (drained and washed thoroughly)
¼ iceberg lettuce (finely sliced)
4-5 radishes (finely sliced)
Handful of coriander (finely chopped)
2-3 limes (cut in wedges)
Smoky Chipotle Fajita and Taco Mix (a pinch to taste, as garnish)
HOW TO MAKE
Heat a large pan over a high heat and add the vegetable oil. Add the beef and sear it all over. Once it’s ready remove it from the pan and set aside.
In the same pan fry the onion and garlic slowly over a low heat and set aside.
Add the meat to the slow cooker, with the cooked onions, bay leaves, oregano, beef stock, water, coriander, Chipotle Paste, until the contents are submerged. Stir in the salt and freshly ground black pepper, and set the heat to high for 2 hours.
After 2 hours remove the fat at the top of the liquid with a spoon and discard.
Pick the meat out of the slow cooker and shred it into smaller bite-size chunks. Once the meat is ready, put it back into the slow cooker alongside the hominy and cook everything on high for 1 more hour.
Serve your pozole hot with everything on the side ready to assemble it: shredded iceberg lettuce, sliced radish, roughly chopped fresh coriander, wedges of lime to squeeze and Smoky Chipotle Fajita and Taco Mix for that perfect final touch. Enjoy!
CHORIQUESO Recipe ???? My Favorite Mexican Restaurant Appetizer
VERDE POZOLE | Dairy Free Recipes | Plantbased Mexican Food
Pozole is more of a tradition, than it is a soup. 100’s of years of passion and love are boiled down to create this wonderful recipe. Different than any other Mexican soup, it’s always made with hominy, (dried corn kernels) that gives this dish it's unique textured taste.
In this video, Chef Bai shows us how to make a deliciously simple roasted salsa Verde Pozole recipe from scratch. Made with wholesome, clean plant based ingredients to help you feel great from the inside out. This recipe is inexpensive, dairy free, gluten free, and guilt free!
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Smoked Hatch Chile and Garlic Soup
If you're ever in New Mexico during Hatch Chile season, you will see why this Chile is elevated to star status! This recipe for Smoked Hatch Chile and Garlic Soup will make anyone a believer!
00:00 Introduction
00:48 Ingredients
05:10 Smoking the Vegetables
07:14 Remove Peppers/Sweat
07:57 Discussing Hatch Chile Peppers
11:58 Preparing Vegetables to Sweat
13:45 Adding Hatch Chile Peppers and Garlic
15:48 Deglaze pot with Sherry
16:21 Add Seasonings
17:00 Add Chicken Stock
19:01 Blending the Soup
20:49 Straining the Soup/Adding Cream
23:40 Egg Yolk Liason/Adjust Seasoning
26:21 Taste Test
27:47 Wine Pairing
29:02 Oops!
Ingredients
3 bulbs Elephant Garlic (containing 5 cloves each), or 3-4 entire bulbs regular garlic
6-9 Hatch Chile Peppers (or Anaheim/Poblano/Jalapeno), depending on how hot you like
2 Medium Yellow Onions to smoke
1 Medium Yellow Onion, sliced
2 Tbsp EVOO
2 Tbsp Unsalted Butter
16-20 cups Chicken Stock
1/2 cup Dry Sherry (or dry white wine)
3 Tbsp Ground Cumin
2 tsp Smoked Paprika
1 Cup Heavy Cream
2 Egg Yolks + 1 Cup Heavy Cream
1 Tbsp Unsalted Butter (to finish)
1 Tbsp Balsamic Vinegar (opt)
Salt/Pepper to taste
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Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests. They also enjoy creating in-home private dinners for clients and friends when they are back in the States. Many guests request their recipes and want to learn cooking tips.
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With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart! During week-long Adventures, Walter always includes a mix of the Classics and Regional recipes, as well as a healthy dose of original recipes.
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Authentic Pozole Verde | Easy
Pozole Verde Recipe ????
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RECIPE in sections according to steps.
7 Cups Hominy - the brand I used was Juanita’s 20 oz. (+1/4 Cup for later in the recipe)
3 garlic cloves
1 wedge of onion
5-6 Tbsp of vegan chicken or vegetable bouillon -Add more to taste if needed- The brand I used was Better Than Bouillon
10 Cups of water
- -In a large pot add all of the ingredients listed above. Simmer over a low flame.
Green Pozole Sauce
Roast: 2 Poblano peppers- once roasted place in a sealed container to sweat. After 10 minutes peel off charred skin. Remove seeds and stems.
* Cut each Poblano chile in half, this will make 4 strips. **For this recipe I used 3 strips.
Lightly toast: 1/2 Cup of Pepitas/Green pumpkin seeds
Roast: 3 garlic cloves, 1 wedge of onion, 1 serrano pepper for a spicy kick -Roasting these ingredients if optional
17 tomatillos- Bring water to a boil, cook over a low medium flame, until soft and tender. Do not let them burst they might make your sauce taste bitter.
Sprig of Cilantro
Heaping handful of Spinach
1/4 Cup hominy-
1 Cup of broth from the pot that is simmering
1 Tbsp dry oregano
1/4 Tsp white pepper
- -Blend all of the ingredients listed above. The sauce consistency should be similar to that of a smoothie, thick but still runny.
Makes 7 cups.
In a large pan heated over a medium flame, add 1 tbsp of vegetable oil (I used grapeseed oil), pour the blended sauce into the pan. Simmer for a few minutes until you notice bubbling. Then turn off flame.
Remove garlic cloves and wedge of onion from the simmering pot of hominy. Then carefully pour the green sauce into the pot of hominy. Mix well.
Allow to simmer for 20 minutes.
-Adjust seasoning, add more vegan bouillon or salt to taste if needed - - I added 1/2 tsp of salt to mine:)
Jackfruit Chicken
1 Can of Jackfruit - - drain and rinse to remove the taste of brine.
1/4 Tsp smoked paprika
1/4 Tsp ground cumin
1 1/2 Tsp vegan bouillon
- - Adjust the seasonings to taste.
In a pan over a medium flame, add oil and the jackfruit. As its cooking add the seasonings, adjust to taste. I drizzled more oil as it was cooking, to give the jackfruit a crisp outside and brown color. - - Optional: Add the jackfruit chicken into the pozole pot or as you serve each bowl.
Serve your green pozole warm. Enjoy with tostadas or tortilla strips.
Recommended toppings :)
Thinly sliced red cabbage, red radishes
Pinch of dry oregano -optional-
Squeeze of fresh lime juice
Minced serrano peppers for added spice
Avocado slices
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#bestveganpozole