How To make Posole Don Federico
3 Fresh pig's feet
2 Fresh medium pork shanks
2 cn Yellow hominy,drained
-(16 oz ea) 12 Green chiles,cut into
-1"x1/4" strips 1 Large onion,chopped
6 Large garlic cloves,
-chopped fine 2 cn Chicken broth (14.5 oz ea)
1/2 ts Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and
-stems 2 Bunches,scallions,chopped
1 cn Beer
Salt to taste 1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse
again. Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3. Cook over medium heat for about 30 minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese. Makes 6 to 8 servings.
How To make Posole Don Federico's Videos
La pulquería más grande México. Desde la alcaldía Xochimilco 2023
La pulquería más grande México. Desde la alcaldía Xochimilco 2023
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Posole Don Federico - Kitchen Cat
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★ Kitchen Cat ★ Posole Don Federico Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Bay Leaves
2 Bunches : Scallions; Chopped
2 cn : Yellow Hominy; Drained
1/2 ts : Dried Oregano
1/2 c : Cilantro; Chop Leaves
1 Large : Onion; Chopped
Salt to Taste
12 : Green Chiles; Cut
6 Large : Garlic; Cloves
1 cn : Beer
2 14.5-oz Cans : Chicken Broth
2 Medium : Fresh Pork Shanks
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Best mexican food in new mexico
Welcome to a new edition of my channel! I will be vlogging everyday showing you my life and adventures of my very busy summer! I will be traveling across Canada and the states filming every bit of it! Please give me feedback everyday and don't forget to give a like and subscribe!
Vlog Day 1
Episode 1108: Yucatán's Enchanting Markets, Rick Bayless Mexico: One Plate at a Time
Revered by his Mexican peers, Federico Lopez is one of Mexico’s most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozón, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico’s sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.
*Episode Recipes*
Pork Lomitos:
Lima Bean Soup:
The official Mexico: One Plate at a Time cookbook:
Brunch with family
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