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.

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a special dish, pozole. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pozole is one of the most well liked of current trending foods in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look wonderful. Pozole is something that I've loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pozole using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pozole:

{Make ready of Teasdale : primera Calidad : Mexican Style Hominy (108 OZ).
{Prepare of Dry Chile ancho (1 big or 2 medium).
{Prepare of Dry Chile California (3 big or 5 medium).
{Take of Tooth of garlic (1 whole, 3 aside).
{Get of Backbone Pork (1lb) with pork tenderloin leg of pork (6lb).
{Prepare of Knorr : Caldo con Sabor de Pollo.
{Get of Salt if needed.
{Get of Sides: Cabbage, Radish, Lime, Onion, Tostadas.

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:

Drain the liquid from the hominy and clean with water..
Place the hominy in a big pot and add water till the water is above the hominy..
Then add the whole garlic to the big pot. (with the outer skin).
As the water in the big pot is boiling add, in a smaller pot; 1 Chile ancho and 3 Chile California, then cook..
When the chiles are done cooking add them in the blender with 3 teeth of garlic (peeled) Add cold water instead. (never blend something hot). Add 2 tablespoons of knorr: Caldo con sabor de pollo (rounded). Blend well..
Once done blending add to the big pot and stir. Taste and ads salt if needed..
Fire on high till it starts to boil. Then lower it to boiling point. (1 1/2 hours - 2 hours).

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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