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.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- 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.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
DELICIOUS RED MEXICAN POZOLE (POSOLE)
This Mexican Pozole is a fiery red soup filled with chiles, pork, chicken, and hominy corn. A cold-weather favorite with strong Mexican flavors!
Provided by Martin Petersen
Categories Soups
Time 1h
Number Of Ingredients 19
Steps:
- In a LARGE pot, add olive oil, onions, and oregano and saute (about 2-3 minutes). Add garlic (30 seconds).
- Remove half onion-garlic mixture and put aside. Add chicken. Cook for 5-8 minutes until browned and mostly cooked through. Remove from pot.
- Add other half of onion-garlic mixture and pork rib chunks. Cook for 5-8 minutes until browned and mostly cooked through.
- Add chicken mixture back into pot. Add remaining ingredients. Bring to a low boil then simmer for 20-30 minutes to allow thickening, stirring occasionally.
- Add salt and pepper to taste. Serve with thinly sliced cabbage, thinly sliced radishes, and lime.
RED CHILE POZOLE
Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.
Provided by Pure Farmland
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
- Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
- Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
- To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g
RED CHICKEN POSOLE (POZOLE)
I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.
Provided by Charmie777
Categories Poultry
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken and chunked onion in large stockpot.
- Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
- Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
- Add hominy to stockpot and keep at a low simmer.
- Fill a saucepan with water 1/2 full.
- Remove stems and seeds from dried chilies.
- Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
- Boil for 15 minutes.
- Let cool!
- Blend chilies and garlic in blender or food processor until it is all liquid.
- Add blended chilies to chicken in stockpot.
- Stir and boil 10 minutes together.
- Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
POSOLE WITH RED CHILI
This spin on the classic Mexican holiday fare might be the most delicious party food on either side of the Rio Grande. I use canned hominy instead of dried and add it at the end.
Provided by jleblanc00
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Garnishes.
- Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
- Ingredient Info.
- New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com.
- Preparation.
- Red Chile Purée.
- Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5-6 minutes. Let cool.
- Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25-30 minutes.
- Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
- Posole.
- Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
- Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
- Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2-2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
- Divide posole among bowls. Serve with remaining red chile purée and garnishes.
Nutrition Facts : Calories 354, Fat 21.5, SaturatedFat 7.2, Cholesterol 80.5, Sodium 2883.9, Carbohydrate 17.5, Fiber 3.3, Sugar 3.2, Protein 21.6
RED POZOLE
Rich, succulent, fatty pork combines with sweet white corn hominy in red pozole, an incredibly comforting, classic, cold weather dish that's usually served at New Year's. Whether you call pozole a soup or a stew, it's a satisfying bowl of food, with or without any fixings. Serve with finely sliced cabbage, diced onion, chopped avocado, sliced radishes and peppers, fresh cilantro, lime wedges, and chips or warmed corn tortillas.
Provided by Chef John
Categories Pork Stew
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
- Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
- While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
- Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
- When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
- Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
- Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
- While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
- Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 44.6 g, Cholesterol 186.5 mg, Fat 48.8 g, Fiber 10.4 g, Protein 48.5 g, SaturatedFat 16.3 g, Sodium 2058.3 mg
POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)
This Mexican stew is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It's traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili. The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.
Provided by Member 610488
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
- Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
- Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
- Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
- Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
- While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
- Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
- Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
- Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
- If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
- If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
- Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
- Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
- To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
Nutrition Facts : Calories 694.2, Fat 34, SaturatedFat 7.7, Cholesterol 138.1, Sodium 793.4, Carbohydrate 58, Fiber 11.3, Sugar 10.9, Protein 40.3
More about "delicious red mexican pozole posole food"
RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE
From mexicanplease.com
5/5 (9)Category SoupCuisine MexicanCalories 270 per serving
- Start by de-stemming and de-seeding the dried chiles. Give the chile pieces a quick roast in a 400F oven for 1-2 minutes. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Cover the chile pieces with hot tap water and let them reconstitute for 20-30 minutes or until you need them.
- Preheat your soup pot to medium high and add a glug of oil. Cut the pork shoulder into chunks in the 1-1.5" range. I usually trim off and discard any large pieces of fat. Sprinkle generously with salt and sear the pork pieces in the soup pot until turning brown on all sides (tongs work great for this step). Set the seared pork aside until you need it.
- Finely chop an onion and add it to the soup pot along with another glug of oil. Cook over medium heat until softened (5-7 minutes) and then add 6 minced garlic cloves. Briefly cook the garlic. Scoop about half of this onion-garlic mixture into a blender where it will become part of the chile puree, and leave the other half in the soup pot.
- Add 8 cups of stock to the pot along with the drained and rinsed hominy. I used a single 28 oz. can of hominy for this batch and that will make your Pozole a little more brothy. For a chunkier Pozole you can double the amount of hominy and use two cans.
POZOLE ROJO OR RED POSOLE - THE BEST MEXICAN RECIPES
From thebestmexicanrecipes.com
Cuisine MexicanTotal Time 2 hrs 50 minsCategory Main Course
DELICIOUS AUTHENTIC MEXICAN POZOLE RECIPE - CONSERVAMOM
From conservamome.com
RED PORK POZOLE RECIPE [STEP-BY-STEP] - MEXICAN FOOD …
From mexicanfoodjournal.com
MEXICAN POSOLE — SHOCKINGLY DELICIOUS
From shockinglydelicious.com
POZOLE - DAVID LEBOVITZ
From davidlebovitz.com
TRADITIONAL NEW MEXICO RED CHILE POSOLE RECIPE
From iamnm.com
HOW TO MAKE RED POZOLE【 AUTHENTIC RED POSOLE
From mexicoinmykitchen.com
NEW MEXICAN RED POSOLE – CHILE REVIVAL
From chilerevival.com
POZOLE {A NEW MEXICAN RECIPE} - NEW MEXICAN FOODIE
From newmexicanfoodie.com
RED CHICKEN POSOLE | LEITE'S CULINARIA
From leitesculinaria.com
POZOLE – AN EASY RECIPE FOR A MEXICAN FOOD FAVORITE!
From imagine-mexico.com
AUTHENTIC MEXICAN RED POZOLE RECIPE | COOKOOREE
From cookooree.com
HOW TO MAKE OUR FAVORITE POSOLE RECIPE | EPICURIOUS
From epicurious.com
DELICIOUS MEXICAN RED POZOLE: A DELICOIUS SPICY VARIATION
From kitchencents.com
4.5/5 (37)Category SoupsServings 15Total Time 1 hr
- In a LARGE pot, add olive oil, onions, and oregano and saute (about 2-3 minutes). Add garlic (30 seconds).
- Remove half onion-garlic mixture and put aside. Add chicken. Cook for 5-8 minutes until browned and mostly cooked through. Remove from pot.
- Add other half of onion-garlic mixture and pork rib chunks. Cook for 5-8 minutes until browned and mostly cooked through.
- Add chicken mixture back into pot. Add remaining ingredients. Bring to a low boil then simmer for 20-30 minutes to allow thickening, stirring occasionally.
AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
From bowl-me-over.com
MEXICAN RED POZOLE — STONE PIER PRESS
From stonepierpress.org
RED CHICKEN POZOLE - AUTHENTIC MEXICAN RECIPE | 196 FLAVORS
From 196flavors.com
EASY POZOLE ROJO (RED POSOLE) FOR THE HOLIDAYS – HOFF & PEPPER
From hoffandpepper.com
RED CHICKEN POZOLE, CANNIBALISM AND MY BIRTHDAY
From spiciefoodie.com
AUTHENTIC RED PORK MEXICAN POZOLE - LEMON BLOSSOMS
From lemonblossoms.com
EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE PIONEER WOMAN
From thepioneerwoman.com
MEXICAN RED POZOLE - ANNA IN THE KITCHEN
From annainthekitchen.com
RED CHICKEN POZOLE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
EASY RED POZOLE - GIFT OF HOSPITALITY
From giftofhospitality.com
EASY MEXICAN RED POZOLE RECIPE • MAMA LATINA TIPS
From mamalatinatips.com
POZOLE ROJO RECIPE - JO COOKS
From jocooks.com
NEW MEXICO GREEN CHILI POSOLE RECIPE - HARRIETT ZIMMER
From harriettzimmer.blogspot.com
CLASSIC RED PORK POZOLE RECIPE – RANCHO GORDO
From ranchogordo.com
RED POZOLE - PINTEREST
From pinterest.com
NEW MEXICO RED CHILE POSOLE WITH PORK - MJ'S KITCHEN
From mjskitchen.com
AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE - MY …
From mylatinatable.com
RED PORK POSOLE - BETTER HOMES & GARDENS
From bhg.com
POZOLE ROJO AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
HOW TO MAKE RED POZOLE WITH PORK | AUTHENTIC MEXICAN …
From youtube.com
SPICY RED POSOLE WITH BEEF (POZOLE ROJO CON CARNE) - LITTLE BIT OF …
From littlebitoflemon.com
RED POSOLE - ISABEL EATS
From isabeleats.com
MEXICAN POZOLE: A DELICIOUS, TRADITIONAL DISH (WITH A …
From benitosmexican.com
RED BEEF POZOLE | MEXICAN FOOD RECIPES, MEXICAN FOOD RECIPES …
From pinterest.com
POZOLE ROJO RECIPE EASY AND SAVORY! - JUST MEXICAN FOOD
From justmexicanfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love