POZOLE SPICE BLEND RECIPES

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BEST POZOLE RECIPE - HOW TO MAKE POZOLE - DELISH



Best Pozole Recipe - How To Make Pozole - Delish image

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

3 lb.

pork shoulder, cut into 2" pieces

Kosher salt 

Freshly ground black pepper

1

large yellow onion, quartered

3

cloves garlic, sliced

1 tsp.

whole cloves

1 tsp.

cumin seeds

1

bay leaf

4 c.

low-sodium chicken broth

2

dried chiles de arbol, stem and seeds removed

2

dried ancho chiles, stem and seeds removed

2

dried guajillo chiles, stem and seeds removed

3

(15-oz.) cans hominy, drained and rinsed 

Thinly sliced radishes, for serving

Thinly sliced green cabbage, for serving

Freshly chopped cilantro, for serving 

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. 

HAWAIIAN CHICKEN SALAD | FOODTALK



Hawaiian Chicken Salad | Foodtalk image

Provided by Nicole - The Yummy Muffin

Total Time 60 minutes

Prep Time 1 hours

Cook Time 0 minutes

Yield 4

Number Of Ingredients 10

3 cups rotisserie chicken, diced (I used a mix of light and dark meat)
2 stalks celery, diced
3 green onions, dark green parts only, sliced
1 can (20 oz) pineapple rings in juice, drained and diced
1 small jalapeno, ribs and seeds removed, minced
½ cup mayonnaise
¾ tsp salt
¾ tsp pepper
¼ tsp garlic powder
butter lettuce and croissants, for serving

Steps:

  • Add all ingredients to a mixing bowl. Stir well to combine. Refrigerate for at least an hour to let the flavors mix.
  • To serve, layer butter lettuce, to taste, on the bottom half of a sliced croissant. Top with chicken salad and the top half of the croissant. Serve!

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