Hi everyone, hope you’re having an amazing day. Today, we’re going to prepare a special dish, pozole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pozole is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pozole is something which I have loved my whole life.
Place the meat in a large saucepan and just cover with lightly salted water. Remove meat and broth, reserving both. Place a Dutch oven over medium-high heat and add the olive oil.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pozole using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pozole:
- Teasdale : primera Calidad : Mexican Style Hominy (108 OZ)
- Dry Chile ancho (1 big or 2 medium)
- Dry Chile California (3 big or 5 medium)
- Tooth of garlic (1 whole, 3 aside)
- Backbone Pork (1lb) with pork tenderloin leg of pork (6lb)
- Knorr : Caldo con Sabor de Pollo
- Salt if needed
- Sides: Cabbage, Radish, Lime, Onion, Tostadas
Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. Pozole is a typical dish in various states such as Nayarit, Sinaloa, Michoacán, Guerrero, Zacatecas, Jalisco, and Morelos. Pozole is served in Mexican restaurants worldwide. It is also popular (under the older spelling posole) in the cuisine of New Mexico where it was a common dish among the Pueblo Indians residing along the Rio Grande.
Instructions 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)
Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. Traditionally, Pozole is a pork-based soup. That said, there are other versions - such as Pozole Verde, that are made with shredded chicken. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico. Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy.
So that is going to wrap it up with this exceptional food pozole recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
