How To make Pozole
Ingredients
3
pound
pork shoulder (or shoulder chops with bones in)
29
oz
white hominy (one can, with packing juice)
6
each
garlic cloves
2
tablespoon
chili powder (or more to taste)
2
teaspoon
salt
Directions:
Put the pork shoulder piece(s) in a large kettle. Don't bother to cut them up. Cover with cold water, about 10 cups. Slowly bring to a simmer, uncovered. As it simmers for the first 10 minutes or so, skim off any scum that rises to the surface. (It will stop appearing after this.)
Simmer, partially covered, for at least two hours. Don't let too much water boil away; just leave the lid a bit ajar so a small amount of steam can escape.
Remove from heat. Remove the pork pieces from the broth and cut the meat from the bones. Discard the bones. Cut the meat in medium chunks (size appropriate for stew) and return it to the broth.
Crush or mince the garlic. Add the hominy with its juice, garlic, chili powder and salt to the pork and broth. Adjust the chili powder to your taste. The estimate here is for a mild store-bought unblended spice and will produce a mild pozole. If you grind your own chiles, they may be hotter. If you use a blend of chili powder and other spices (which is not recommended), you will probably want to reduce the salt. Remember that chili powder becomes mellowed and less spicy as it cooks.
Return to heat and simmer (partially covered as before) for another two hours. By this time, some of the meat will still be in chunks, and some will be shredded. Skim the grease from the top; there may be quite a bit. Check for salt before serving. (Don't try to add anything else at the end; chili powder and garlic need time to cook.)
Serve this with corn tortillas, wrapped in foil and warmed in the oven for ten or fifteen minutes.
NOTES: A simple New Mexican holiday stew -- This stew is from New Mexico. It is traditionally served on special days, such as Christmas Eve or New Year's Eve.
How To make Pozole's Videos
How to make POZOLE ROJO , The Best Step BY Step Recipe +| Secret TIPS | Pozole ROJO
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Pozole verde recipe-
Happy Cooking!! ????
Pozole rojo ingredients
2 whole chickens
1 1/2 gallons of water
1 to 2 large cans of hominy ( taste best with 2)
4 to 5 Tbsp salt or chicken bouillon (adjust to taste)
20 bay leaves
2 to 3 Tbsp of Mexican oregano
2 onions
2 garlic bulbs
1 sprig of rosemary (optional) or 1/2 Tsp and cook throughout : )
30 guajillo chiles
Instant corn masa (maseca) + pozole broth combine until smooth
Toppings- shredded cabbage or iceberg lettuce, onion, cilantro, red radishes, lime, and spice of choice
Side- tostadas with Mexican table cream w/ black pepper or you can use half & half with a little salt and pepper
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Tips‼️
Have a lot of fun when making this recipe ????
Make all recipes comfortable for your home
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CHORIZO RECIPE-
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#pozole #pozolerojo #mexicanfoodrecipes #breakfast #lunch #dinner #cooking
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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.
Pozole Rojo Recipe | Easy and delicious recipe
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Red Chicken Pozole
Start your new year off on the right foot with a delicious chicken pozole that will impress any crowd. With its mouthwatering flavors and hearty ingredients, this dish is the perfect choice to satisfy even the biggest appetites. Treat yourself and your guests to a delicious and satisfying meal, and make this new year one to remember.
As a food lover, I enjoy sharing my favorite traditional Mexican recipes with my loved ones and anyone who appreciates them.
If you are new to this channel, please like and share so we can continue to share more recipes. Thank you to our subscribers for your continued support, and Happy Holidays.
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Ingredients:
10 lbs of Bone in Chicken Thighs
6 Lbs of NIxtamal or one Large can of Hominy
6 oz of NM Chili Pods or Guajillo
I used Extra Spicy, but they also come in various spice levels.
Chile de Arbol or Puya to add extra heat (Optional). I used approximately 8-10 Chiles de Arbol
One Large White Onion
Three Heads of Garlic
Salt and chicken bouillon were used to flavor the dish. 1-2 tbsp was used to boil the chicken, 1-2 tsp for the salsa, and 2-3 tbsp of chicken bouillon to flavor the pozole.
1 Tsp Balck Peppercorns
1 Tbsp of Mexican Oregano
10 quarts of water or as needed
Topping Suggestions: Cabbage, Lettuce, Onion, Radishes, Lime Juice, Mexican Oregano, Salsa, Chips or Tostadas
Ingredients for the salsa:
1 oz of chile de Arrbol (approximately 20-25)
One head of garlic peeled
One NM Chile Pod or Guajillo Pepper
One TSP of Salt or to your taste
1 cup to 1-1/4 Oil
#pozolerojo #chickenpozole
Easy Authentic Pozole Recipe!