How to Make Authentic Pozole | Pozole recipe
Step by step recipe of the best traditional authentic pozole. I will guide you through every step on how to make authentic pozole with easy to find ingredients and easy-to-follow instructions.
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CHAPTERS
0:00 - What is pozole?
0:45 - Making broth and cooking meat
6:15 - Making chili sauce
9:18 - Combining all ingredients
10:21 - Preparing soup toppings
15:50 - Plating
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
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.
???? Bean And Bacon Soup With Pozole or Hominy
Glen makes his Bean And Bacon Soup With Pozole or Hominy... now this is a crazy simple soup recipe 'hack' that borrows from a lot of different cuisines, and yet isn't really any of them. It has hints of a Mexican posole / pozole - but we know that it isn't. What it is: easy and tasty!
Ingredients:
200g bacon, diced
1 large onion, diced
10 mL (2 tsp) ground cumin
1-2 cloves garlic, crushed
10 mL (2 tsp) oregano
1-2 chipotle peppers in adobo sauce, chopped
1 can (796 mL / 28 oz) diced tomatoes
3 cans (540 mL / 19 oz) beans, drained and rinsed
1 can (796 mL / 28 oz) white pozole / hominy, drained and rinsed
2L (8 cups) pork stock or chicken stock
Method:
In a large pot render out the bacon, and cook just until starting to crisp.
Add in the diced onion and sweat until softened.
Add in the cumin, crushed garlic, oregano, and chipotle; stir and cook briefly.
Add in the tomatoes, and cook while stirring 2-3 minutes.
Add in the beans, hominy, and stock.
Cook on low heat at a simmer, and stir occasionally for 30-40 minutes.
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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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Pork and Hominy Stew - Everyday Food with Sarah Carey
Braising season is back! And in these preholiday fall days, I love to make a rich and hearty stew that I can save in my freezer all season. Today's recipe, a Mexican pozole-inspired pork and hominy soup, simmers in the slow cooker for about four hours -- you can just set it and forget it! This meal is brimming with robust flavors that only get better with time. Top off each bowl with a bit of creamy avocado before serving and enjoy!
Sarah's Tip of the Day:
If you can't find hominy, swap in white or kidney beans.
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PREP: 25 MINS TOTAL TIME: 4 HOURS 25 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving
COOK'S NOTE
Bright Idea:
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
STEP 3
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Hominy Stew - Everyday Food with Sarah Carey