How to make Red and White Pozole
Red Pozole is a family favorite and my kids love White Pozole. This video is a step by step on how to prepare Pozole my way. Ingredients are, Chicken, Hominy, Chile Guajillo, Chile Ancho, Chile New Mexico, and Chile del arbol. I serve it with Avocado, Pico de gallo style salsa, lemon, cabagge, radishes, oregano, and tostada.
Sausage Pasta Fazool (Pasta e Fagioli Recipe) - How to Make Pasta Fazool
Learn how to make a Sausage Pasta Fazool recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy, and delicious Pasta Fazool!
Corn Nut Pork Rind Pozole | Fast, Easy Camping, Hiking, Backpacking Recipes
You can make amazing meals with just a few ingredients from a gas station.
Part of our Truck stop recipe series.
Fast, easy, lightweight, high calorie & tasty.
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TORCH LIGHTER:
TITANIUM SPORK:
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HOW TO MAKE POZOLE! (BEST SOUP EVER!!)
Pozole is my FAVORITE food.... EVER. Join me as I made pozole for ~80 people! This is my FIRST EVER cooking video... I have a lot to learn but thoroughly enjoyed sharing this with you. Please let me know if you have other recipes you'd like me to try!
A good recipe if you prefer step by step instructions with photos and measurements. Mine varied from this. There is no ONE WAY to make pozole. Adjust according to taste and preference!
Pozole Rojo (Pork and Hominy Soup)
Pozole Rojo is a rich soup made with pork, chiles, hominy, and seasoned chicken broth. Garnish with avocado and cilantro for a filling meal!
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Ingredients
6 dried guajillo chiles
4 dried chiles de arbol
4 dried ancho chiles
6 cloves garlic
2 lbs pork shoulder trimmed and cut 1-inch cubes
2 tsp kosher salt
3 tsp ground cumin
2 tbsp vegetable oil
1 large white onion chopped
2 celery sliced
2 roma tomatoes diced
2 jalapeños seeded and diced
1 Serrano pepper seeded and diced
6 cups chicken broth
2 cups water
1 tbsp Mexican oregano or original (Mediterranean)
3 bay leaves
30 oz canned white hominy drained and rinsed
15 oz canned white beans Cannellini or Great Northern
Garnish
2 avocado
cilantro
2 limes quartered
Instructions
Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes.
Transfer the chiles, garlic, kosher salt and 1 1/2 cups of the soaking liquid to a blender and purée until smooth. You should have about 2 cups.
Season the pork all over with the salt and cumin. Brown on all sides in an Instant Pot (See Note 1) on Saute setting, Dutch oven or large stock pot with oil. Do not overcrowd the pan and steam the meat, do this in several batches.
Return all browned pork to pan, add the onion, celery, tomatoes, jalapeños and serrano chile and cook another 5 minutes.
Stir in the chicken broth, water, Mexican oregano, bay leaves and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 35 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the pork a few times, until tender, about 2 hours.
Allow for Natural release if using an Instant Pot. Stir in the hominy and white beans and simmer, uncovered for 15 minutes OR 30 minutes more if cooking on stovetop in a Dutch oven or large stockpot. Remove the bay leaves.
Serve with limes, diced avocados and chopped cilantro on top.
Notes
In this recipe I give times for using an Instant Pot and Dutch oven or large stock pot, but the pressure cooker reduces the cooking time considerably.
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Pozole for Meal Prep #healthyfood #mealprepsunday