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 Pozole Spanish pronunciation: (from Nahuatl languages: pozoll, meaning "Cacahuazintle"), 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. You can have Pozole using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pozole

You need of Teasdale : primera Calidad : Mexican Style Hominy (108 OZ).
It's of Dry Chile ancho (1 big or 2 medium).
It's of Dry Chile California (3 big or 5 medium).
It's of Tooth of garlic (1 whole, 3 aside).
You need of Backbone Pork (1lb) with pork tenderloin leg of pork (6lb).
You need of Knorr : Caldo con Sabor de Pollo.
Prepare of Salt if needed.
Prepare of Sides: Cabbage, Radish, Lime, Onion, Tostadas.

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. 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 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! Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round.*Looking for Pozole Verde?

Pozole step by step

Drain the liquid from the hominy and clean with water..
Place the hominy in a big pot and add water till the water is above the hominy..
Then add the whole garlic to the big pot. (with the outer skin).
As the water in the big pot is boiling add, in a smaller pot; 1 Chile ancho and 3 Chile California, then cook..
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..
Once done blending add to the big pot and stir. Taste and ads salt if needed..
Fire on high till it starts to boil. Then lower it to boiling point. (1 1/2 hours - 2 hours).

Para leer en Español, haz click aquí Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Red Pork Pozole soup is my favorite Mexican dish hands down. It's simple, earthy, rich and satisfying. Pozole is pork or chicken - this recipe calls for pork - and hominy in a mildly spicy guajillo and ancho chile broth garnished with shredded cabbage or lettuce, diced onion, sliced radish, Mexican oregano and some arból chile for a little extra heat with a squirt. In a large skillet, heat oil over medium-high heat.