Rick Makes Pozole Verde (Mexican Stew) | From the Test Kitchen | Bon Appétit
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Seriously the Easiest and Most Delicious GREEN CHICKEN POZOLE & CUCUMBER SALSA | Pozole Verde
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious green chicken pozole now let me tell you I make this recipe for all our gatherings and everyone LOVES it even the pickiest eater. The best part is that you can add as much greens as you want
???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; 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!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
My pot is from Princess House
pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Green pork pozole
Red chicken pozole
Red pozole
Tío: I like to fry my sauce because I feel all the flavors come together better but if you want to skip this step feel free to do so ????
I M P O R T A N T ⚠️
Add more Chile serranos if you want your pozole to be more spicy the green hatch chiles are a little spicy you can replace for Anaheim peppers, Anaheim pepper are not spicy at all
Ingredients:
4-6qt water
4-5 lbs chicken
4 bay leaves
1/2 white onion
7 garlic cloves
110 oz precooked hominy
Salt I used 3 1/2 tbsp
Green sauce:
5 large hatch green chiles
2 chile poblanos
14 tomatillos
1/2 white onion
4 garlic cloves
Chile serranos I used 5
1/2 cilantro
5 lettuce leaves
3 oz spinach
Radish leaves
1 tsp cumin seeds
1 tsp peppercorn
1 tsp oregano
1/2 tsp thyme
1/2 tsp marjoram
2 tbsp chicken bouillon
Cucumber sauce:
Fry 4 tomatillos
1 garlic clove
1 serrano
Chile árbol I used 15
1/4 cup water
1 medium cucumber
Handful of cilantro
1/4 purple onion
2-3 limes
Salt I used 2 tsp
1 serving of love ????
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Recipes in Spanish :
#salsa #pozoleverde #pozole
Pozole Rojo Recipe | Easy and delicious recipe
#shorts #chef #latina #mexican #momlife #dinnerideas #mexicanfood #betashorts #recipes #aguafresca
The Best Mexican Pozole Rojo Recipe | Authentic Mexican Pozole Recipe | Red Pozole Recipe
The easiest Pozole Rojo Recipe!!! My Pozole recipe is so good! Please let me know in the comments below or on my Instagram if you're going to make this! It's BOMB ASS! I also have a Pozole Verde recipe (Green Pozole recipe) I'll link it below!
POZOLE VERDE:
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The BEST POZOLE ROJO IN AN INSTANT POT RECIPE | RED POZOLE
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best pozole rojo in an instant pot! Let me tell you this recipe is seriously super easy and it takes less than one hour to enjoy a hot bowl of pozole! For those who like to judge based on the tools I use, let me tell you if my grandma had an Instant pot back in the day, I guarantee you she would use it too!!!! Either way if you are one of those, I already have a recipe on the original way ???? so don’t panic!!! But if you are busy and want it fast then here you go this recipe is for you!!! Now let me tell you, it’s easier to throw in the meat without searing but me personally I find it doing it that way, the meat has no flavor it’s just different! I like to take the extra minutes and sear my meat! A good pozole has to be full of flavor!
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; 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!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
You can make this recipe using chicken, cook for 20 mins
Don’t have an instant pot? No problem make it the original way ????????
Pozole verde de pollo ????????
Pozole verde de puerco ????????
Pozole blanco ????????
Tip: if your Chile pods are normal size( use only 12 mine were on the small size, lately my favorite brand are coming small so I used 15
** I love to use New Mexico Chile pods they are medium heat for me is perfect but if you want your pozole to have no spice, use guajillo ????
Ingredients: I’m using a 8qt instant pot makes 8-10 servings
2-3 lbs pork shoulder
2 lbs pork country style ribs
3 - 25 oz each cans precooked hominy
12-15 New Mexico or guajillo Chile pods
2 Chile ancho or pasilla
Chile árbol (optional)
1/4 white onion
4 garlic cloves
1 tbsp chicken bouillon
1 tbsp oregano
1 tsp whole cumin
1 tsp whole black pepper
2-3 tbsp coarse salt
1 tbsp black pepper
8 cups water
1 serving of love ????
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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
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