BEST POZOLE RECIPE - HOW TO MAKE POZOLE - DELISH
Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.
Provided by Makinze Gore
Categories dairy-free gluten-free low sugar nut-free Sunday lunch weeknight meals meat soup
Total Time 3 hours 30 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more. Serve pozole with radishes, cabbage, and cilantro.
BEST POSOLE RECIPE - MEXICAN SOUP WITH PORK AND HOMINY ...
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.
Nutrition Facts : Calories 254.2, FatContent 8.6, SaturatedFatContent 2.8, CholesterolContent 6.1, SodiumContent 454.2, CarbohydrateContent 40.2, FiberContent 7, SugarContent 8.4, ProteinContent 5
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POZOLE RECIPE - NYT COOKING
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine mexican
Calories 359 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine mexican
Calories 359 per serving
- If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
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In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 3 hours
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- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
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CLASSIC POSOLE RECIPE | EPICURIOUS
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.
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Reviews 3.4
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- Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
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In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
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Reviews 4
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- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
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CLASSIC POSOLE RECIPE | EPICURIOUS
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.
From epicurious.com
Reviews 3.4
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Reviews 3.4
- Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
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HOW TO MAKE VEGAN POZOLE ROJO | MEXICAN MADE MEATLESS™
Learn how to make vegan pozole rojo. My recipe is quick, easy and has the authentic flavors for a traditional Mexican pozole.
From mexicanmademeatless.com
Reviews 4.6
Total Time 80 minutes
Category lunch, Main Course
Cuisine Mexican, vegan
Calories 315 kcal per serving
From mexicanmademeatless.com
Reviews 4.6
Total Time 80 minutes
Category lunch, Main Course
Cuisine Mexican, vegan
Calories 315 kcal per serving
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