Ingredients
-
1 1/2
-
2
-
1
-
1
-
2
-
2
-
1/2
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Authentic Mexican 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! It’s very delicious and everyone always get seconds or thirds! Don’t forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.,I really like the recipe, it turned out really good however I would add Chiles for extra flavor. It tasted really good and had so much flavor after adding ancho, Pasilla, and guajillo Chiles sauce. I took the stem off, boiled the Chiles. 5 of each. Add to blender with some water that was used to boil. Then add 2 garlic cloves, and some salt.(add Chiles de Arbol if you want spicy pozole). Blend, and strain a small amount of mixture into all of blended hominy, broth, meat, and spices until desired taste. I would taste it and it should make the meat and the broth red as it simmers. I then added cabbage, radishes, lime, cilantro, and had some tortilla chips to dip in the broth. I forgot the California chili powder at the grocery store so I plan to add that next time and see the difference in the taste.,This was a delicious, full flavored pozole. My husbands mother always uses a combination of beef and pork, so that’s what I did. And I cut up and browned down the pieces first, instead of cooking the meat in water. I also omitted the cayenne, because I knew I wanted to use the ancho chili pulp, which has so much more flavor. That way, each person can add more heat if they want. The only other change, is I let it sit in the crockpot for a couple hours instead of simmering it on the stove. The meat becomes so tender and the flavors really meld. It was delicious!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
This Recipe Requires a Simple Prep. |
|
2
Done
|
Prepare the Onion, Peel the Garlic, Chop the Onion, Peel and Chop the 2 Garlic Cloves, Chop the Green Chilies and Jalapenos If You Are Using Them and Get the Hominy Drained and Rinsed. |
|
3
Done
|
I Boil My Ancho Chilies in a Separate Small Pot For the Garnish Part(read Below). |
|
4
Done
|
Now You Are Ready to Cook. |
|
5
Done
|
Place the Meat in a Large Saucepan and Just Cover With Lightly Salted Water. |
|
6
Done
|
Add 1/2 Chopped Onion, the 2 Cloves Peeled Garlic, Pepper, Cumin, and Oregano. |
|
7
Done
|
Bring to a Boil Over Medium Heat, Skim Off Any Foam That Rises, Reduce Heat, Cover and Simmer For 45 Minutes. |
|
8
Done
|
Remove Meat and Broth, Reserving Both. |
|
9
Done
|
Saute the Remaining Chopped Onion and Garlic in Oil Until Translucent. |
|
10
Done
|
Add the Remaining Spices, Stir For a Minute. |
