Easy Pozole Mexican Style
Easy Pozole Mexican Style

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy pozole mexican style. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Easy Pozole Mexican Style is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Easy Pozole Mexican Style is something which I’ve loved my whole life.

Heat oil in large pot on medium heat. Stir in broth, enchilada sauce, green chilies, and spices. This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget.

To get started with this particular recipe, we must first prepare a few components. You can cook easy pozole mexican style using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Pozole Mexican Style:
  1. Prepare 4 lb Pork ( I use shoulder)
  2. Make ready 4 can Hominy ( Juanita 25 oz can)
  3. Make ready 1 can Chicken bullion ( Knorr 7.9 oz)
  4. Prepare 1 each Menudo seasoning mix (El Mexicano 3/4 oz)
  5. Get 1 can Chipotle peppers in Adobe sauce

Pozole Verde uses tomatillos as the base and when loading it up with chicken you can be seated for dinner much quicker. 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. Preparing & Serving Pozole This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Posole, or pozole, is a rich stew, typically made with slow cooked pork, hominy, green chiles, and lots of delicious toppings.

Steps to make Easy Pozole Mexican Style:
  1. Fill out a large pot with water (I used approximately 2 gallons of water) and bring to a boil. Rinse pork and place in boiling water. Add the chicken bullion ( I use the whole container; you can add more or less). Cook on low-med heat until the pork is tender, making sure it's always under water.
  2. Pork should be tender when the meat begins to fall off the bone. Remove any bones or undesired fat. Add 4 cans of hominy (any desired amount) and menudo mix ( I use 1/2 bag). Simmer ingredients for 20 minutes.
  3. Carefully pour out the sauce (not the actual pepper) from the chipotle pepper can. Add the desired amount of spice ( a little goes a long way so beware). I add 3 sazon packets to add a bit more of flavor and give the soup a nice red color but it's not necessary.
  4. If you would like to make your own sauce instead of using chipotle sauce: bring to a boil a "bunch" of dried ancho peppers or chile de arbol (which is real spicy). Pour the chiles with some of the boiled water and blend in a blender. Pour the chile contents into a strainer (you want the sauce and not the peel or seeds). Mix with pozole.
  5. Garnish with fresh cabbage and radishes. Enjoy with chips or bread!

Using the leftover pork helped this recipe come together really fast, so this is a great way to take advantage of those leftovers on busy nights. 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! It's very delicious and everyone always get seconds or thirds!

So that’s going to wrap it up with this exceptional food easy pozole mexican style recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!