Slimming World Syn-free slow cooked Mexican pork pozole recipe - FREE
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2 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic granules
1kg lean pork loin joint,
visible fat removed
1 large onion, chopped
½ tsp dried chilli flakes
½ level tsp chipotle chilli paste
(or another chilli paste)
3 tbsp tomato purée
500ml boiling chicken stock
1 tsp dried oregano
340g can sweetcorn kernels
in water, drained
400g can lentils, drained
and rinsed
Mix the cumin, paprika, garlic granules and ½ tsp each salt and pepper in a shallow dish. Add the pork joint and turn to coat well. Put the onion and chilli flakes in the slow cooker pot and place the pork joint on top.
Mix the chilli paste, tomato purée, stock and oregano with any spices left in the pork dish. Pour the mixture over the pork, cover and cook on low for 8-10 hours.
After the pork has been cooking for 7-8 hours, stir in the sweetcorn and lentils. Cover again and cook for the rest of the cooking time or until the pork is very tender and starting to fall apart.
Lift the pork on to a board, pull it into strips using 2 forks and stir it back into the stew. Serve hot in bowls with salad.
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!
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
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How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
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.
Wild Turkey Pozole Verde Recipe | Cooking Wild Game (How To)
Sam Soholt shows how to cook up Wild Turkey Pozole Verde while in camp in South Dakota. He uses a turkey breast from one of his Kansas Turkeys, and walks through every step of making this delicious and filling meal.
INGREDIENTS:
-Wild Turkey Breast
-Onions
-Tomatillos
-Chicken Broth
-Salt
-Jalapenos
-Cilantro
-Hominy
Sam Soholt: instagram.com/samsoholt
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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.
PORK RINDS:
TORCH LIGHTER:
TITANIUM SPORK:
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