Pozole. Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive It's rare to find somebody who's tried pozole who doesn't like it. Pozole comes from the Nahuatl word.

Pozole It's simple, earthy, rich and satisfying. Pozole is pork or chicken - this recipe calls for pork. Pozole, also known as posole, is a simple stew made with pork and hominy.

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, pozole. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive It's rare to find somebody who's tried pozole who doesn't like it. Pozole comes from the Nahuatl word.

Pozole is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it's quick, it tastes delicious. They're fine and they look fantastic. Pozole is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook pozole using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pozole:

{Prepare 3 lb of Boneless Chicken.
{Make ready 1 can of Large La Victoria Red Chile Sauce (not enchildada sauce).
{Take 2 can of Large can of Homeny.
{Make ready 6 large of Limes.
{Make ready 1 head of Cabbage.
{Prepare 1 bunch of Radish.
{Get 1 bunch of Cilantro.
{Take 1 large of Pot.

This pozole rojo recipe uses red chile peppers and is easy and delicious. Pozole is a special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerías specialize in it. This hominy-studded stew is well known as a cure for hangovers and is often eaten in.

Steps to make Pozole:

Fill large pan with 8 cups of water. Bring to boil. Add chicken cut into cubes. Add 3 tablespoons of powdered chicken bullion, garlic salt, granulated garlic, pepper and season salt. Boil for 15 minutes..
Add both cans of hominy. Cook at medium high heat for 20 minutes..
Add large can of La Victoria Chile Sauce to hominy and chicken. Squeeze half of large lime into pot also. Cook for 20 minutes..
Meanwhile chop cilantro, cabbage and radishes and separate into small bowls. Cut limes into fours and place in bowl..
Turn off Pozole and serve with a little bit of cilantro, radish, cabbage and a quarter of a lime. Serve and enjoy Mi Abuela's Pozole!.

Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region. Anyway, I know you didn't stop here looking to know about our Mexican history and heritage. Last time I attempted pozole I saw this recipe but skipped over it. The first pozole using the other recipe came out okay but nothing I would share with friends. Tonight I made this Bon Appetit recipe.

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