Carla's Pork and Pozole Stew
Mexican pozole is one of my all-time most beloved things to eat and the kind of multi-hour cooking I can
really get into. This stew might have pozole, the dish, as muse (and it also contains pozole, the ingredient,
aka hominy), but stops short in many respects and is about as pared-down as I could make it. It’s a good idea to soak the hominy overnight, but aside from some active time spent browning the pork, the self-sufficient and flavor-building simmering all happens in the oven.
00:00 Intro
00:55 Pozole Pre-Game
01:43 Add the Seasonings and Simmer
03:21 Brown the Pork
06:10 Bring It together
07:03 Stew for You
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This recipe is from my book, That Sounds So Good!
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#pozole #thatsoundssogood #porkstew
Clam and Chorizo Posole
Posole is a hearty Mexican stew of braised pork shoulder, hominy and chiles often eaten in New Mexico as well. I grew up eating this stew in the winter months as it warms you to the bone. This version of posole pulls inspiration from Spain where shellfish and chorizo is a common pairing. Take note that the chorizo used in this recipe is Spanish chorizo, not Mexican Chorizo. Spanish chorizo is a cured sausage with smokey paprika and saltier than the raw spiced Mexican chorizo. Hominy or maize is field corn that has been nixtamalized (boiled and soaked in an alkaline solution overnight to remove the outer layer). You can buy canned hominy but cooking it yourself from dried hominy is definitely worth it. My favorite is Rancho Gordo Hominy.
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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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PANTRY
Coconut milk powder:
Soy sauce powder:
Olive oil packets:
Coconut oil packets:
Miso paste:
Szechuan ramen spice pack:
Better ramen:
Black ramen:
Rice noodles:
Sweet potatoes, instant:
Bacon, precooked:
Parmesan crisps:
Sesame snaps:
Shiitake mushrooms, dried:
Dehydrated pinto beans:
Chickpea snacks:
Hemp hearts:
Couscous, instant:
Peanut butter powder:
Smoked paprika:
Black vinegar:
Tomato paste, tube:
Pesto tube:
PROTEIN
Beef jerky:
Summer sausage:
Landjaegers:
Eggs, powdered:
BEVERAGE
Instant coffee, bulk:
Alpine start instant coffee:
Wildland coffee:
Shroof, mushroom coffee alternative:
Coconut water powder:
EQUIPMENT
Foldable camp knife:
Mini spatula:
Light my fire titanium spork:
Butane lighter, refillable:
Outdoor Element pot/pan grippers:
Mini cutting board:
Neck gaiter/buff:
Utensil tote:
Stuff sacks:
Reusable ziplocs:
Stasher silicone bags:
Compostic eco ziploc bags:
CampSuds:
Propane gas growler, refillable:
Platypus water filter:
Steripen:
Miir Water bottle:
Miir camp mug, 16 oz:
Miir camp mug, 6 oz:
Enamelware bowls:
Collapsible bowls:
Near zero solo stove:
MSR windburner stove set:
Jetboil Stash stove set:
MSR pot set:
Windscreen:
Toaks 750 ml pot:
Pozole for Meal Prep #healthyfood #mealprepsunday
VEGAN POZOLE ROJO | Jackfruit Meat | Easy Mexican Food
* HUGE TIP: You can cut the process in less than half the time buy NOT using jackfruit in brine! Instead use jackfruit in water that just needs a good rinsing and break it up. (seeds an all! Similar to the video but without the boiling method) I also talked about it in my instagram highlights the difference of jackfruit in brine VS in water! I’ll link it here! ????
Native Forest Organic Jackfruit, Vegan Meatless Alternative, 14 Ounce Cans (Pack of 6)
Hi guys!
Welcome back to my channel.
My name is Airam pronounced like “eye-rum.”
Today I have a deliiiicioso pozole rojo for you guys!
I called up my mom for some advice & some tips, wrote some things down but did my very own twist to her recipe! I grew up eating white pozole but red pozole always caught my eye just a tadddd more! So I veganized it, perfected it & here I have the recipe for you guys!
This batch makes enough for roughly 10-15 servings!
You can always double, triple for a special occasion!
I hope you guys enjoy this recipe!
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Ingredients used:
Pozole:
Juanitas Large Can Hominy (110oz 6LB 14 oz)
Water
(Enough to barely cover the hominy)
Chile Rojo
(see below)
Garlic/Thickener
(see below)
2 Cups Vegetable Broth
1 Tsp Oregano
1 Bay Leaf
3 Tbsp Salt or Salt to Taste
Jackfruit:
2 Cans Trader Joes Jackfruit
(cooked my special method to remove brine taste! As seen in my previous videos!)
Chile Rojo:
1 Dried Chile Pasilla
5 Dried Guajillo
1/2 Cup Cooking Water
Garlic/Thickener:
2 Cups Water
1/2 Cup Cooked Hominy
6 Garlic Cloves
Chile Pozolero:
35ish Toasted Chile de Arbol
1/2 Cup Water
1 Garlic Clove
1 Tsp Salt
Toppings:
Cabbage
Dice Red Onion
Sliced Radishes
Lime
Tostadas on the side
How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
Get the full recipe:
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.