How to Make Easy Pozole Mexican Style in 31 Minutes for Mom

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, easy pozole mexican style. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Easy Pozole Mexican Style is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Easy Pozole Mexican Style is something that I have loved my entire life.

#pozole #easymexicandish #mexicansoup Don't know what to cook? Sometimes we get tired of what to cook and want to try something different. Here's an easy Pozole Verde recipe that uses roasted poblanos to give the sauce some real flavor – so good!

To begin with this particular recipe, we must first prepare a few components. You can cook easy pozole mexican style using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Easy Pozole Mexican Style:

1. Prepare 4 lb Pork ( I use shoulder)
2. Make ready 4 can Hominy ( Juanita 25 oz can)
3. Make ready 1 can Chicken bullion ( Knorr 7.9 oz)
4. Make ready 1 each Menudo seasoning mix (El Mexicano 3/4 oz)
5. Make ready 1 can Chipotle peppers in Adobe sauce

It's very delicious and everyone always get seconds or thirds! Ridiculously easy, inexpensive Mexican pozole (posole) recipe that is sure to impress with pork, hominy, green chilies, and a twist of lime. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it.

Steps to make Easy Pozole Mexican Style:

1. 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.
2. 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.
3. 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.
4. 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.
5. Garnish with fresh cabbage and radishes. Enjoy with chips or bread!

Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive and time-consuming, it's often a treat for special This is a white pozole recipe made with chicken. The white pozole is the easiest of the major types of pozole to make. I found this recipe on Simply Recipes. This easy New Mexico-style enchiladas recipe stacks the tortillas like a casserole instead of rolling them.

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