Easiest Way to Cook Yummy Pozole

Easiest Way to Cook Yummy Pozole Delicious, fresh and tasty.

Pozole. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!

Pozole Spanish pronunciation: (from Nahuatl languages: pozolli, meaning "hominy"), is a traditional soup or stew from Mexican cuisine.

It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

Known in Mesoamerica since the pre-Columbian era, today.

You can have Pozole using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pozole

1. You need of Teasdale : primera Calidad : Mexican Style Hominy (108 OZ).

2. It’s of Dry Chile ancho (1 big or 2 medium).

3. It’s of Dry Chile California (3 big or 5 medium).

4. You need of Tooth of garlic (1 whole, 3 aside).

5. You need of Backbone Pork (1lb) with pork tenderloin leg of pork (6lb).

6. Prepare of Knorr : Caldo con Sabor de Pollo.

7. You need of Salt if needed.

8. Prepare of Sides: Cabbage, Radish, Lime, Onion, Tostadas.

Place a Dutch oven over medium-high heat and add the olive oil.

Add the carrots, oregano, scallions and garlic and cook until softened.

Stir in the pimientos, salt, cumin, chili powder and red.

This is the easiest recipe I've found for making Pozole.

Pozole instructions

1. Drain the liquid from the hominy and clean with water..

2. Place the hominy in a big pot and add water till the water is above the hominy..

3. Then add the whole garlic to the big pot. (with the outer skin).

4. As the water in the big pot is boiling add, in a smaller pot; 1 Chile ancho and 3 Chile California, then cook..

5. 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..

6. Once done blending add to the big pot and stir. Taste and ads salt if needed..

7. Fire on high till it starts to boil. Then lower it to boiling point. (1 1/2 hours - 2 hours).

Your kitchen never smelled so good!

Excellent on cool or cold day.

We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.

Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles.

Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!