Easy Pozole Mexican Style. How to Store or Freeze Pozole. This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months.

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! You can have Easy Pozole Mexican Style using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Easy Pozole Mexican Style

You need 4 lb of Pork ( I use shoulder).
Prepare 4 can of Hominy ( Juanita 25 oz can).
It's 1 can of Chicken bullion ( Knorr 7.9 oz).
You need 1 each of Menudo seasoning mix (El Mexicano 3/4 oz).
You need 1 can of Chipotle peppers in Adobe sauce.

I add lots of lemon juice to my bowl and a dash of salt. Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Heat oil in large pot on medium heat.

Easy Pozole Mexican Style instructions

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..
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..
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..
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..
Garnish with fresh cabbage and radishes. Enjoy with chips or bread!.

Stir in broth, enchilada sauce, green chilies, and spices. Great recipe for Easy Pozole Mexican Style. This is a traditional Mexican dish that my grandmother cooked for special occasions such as Christmas or birthday parties. It's an affordable way to feed a large group of people. Tastes just like the homemade Pozole my Mexican friends make!