This may just be the easiest pozole recipe ever. Then again, maybe not! Ha! Seriously it is easy, inexpensive and feeds an army. If you haven’t had pozole yet, this is sure to be a family favorite! For those of you that aren’t familiar with pozole, let me give you a basic overview of it….. Pozole is a spicy pork and hominy soup that is a staple of Mexican cuisine varying region to region. There’s red and green pozole. You probably guess already this is a red pozole.
I giggle a little when someone here in Upstate, NY has hominy for the first time. They’re like “Hominy? What’s that? It sounds (weird, gross, etc.)” “It’s a puffed corn,” I say. “Just try it, you’ll like it. The texture is different than corn, but it’s really good.” Skeptically, they try it and LOVE it! Haven’t met a soul yet that doesn’t. If you want an even yummier version of this, chop 5 strips of bacon, fry it, then add it to the soup. Can I get a YUM?! Mexican Pozole (Posole) Author:
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What are the ingredients in posole?
About The Ingredients. Posole: Use either dried posole (nixtamalimized corn) , or frozen posole. Spices: Bay leaves, Mexican oregano, New Mexico Red Chile Powder, cumin and ground cloves. Garlic: Roast a head of garlic ahead of time. The caramelized flavor adds a complex layer of flavor to the posole.
How do you make Mexican posole?
How to make authentic Mexican posole. Place the 4 pieces of pork shoulder into a 6 or 8-quart soup pot. Grate the garlic over the meat. (We used a microplane grater.) Season with salt and add the small quartered onion. Heat the pot over medium-high heat and brown the meat on all sides.
How to make a one pot pork posole Verde?
Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot pork posole verde. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces. Brown on one side, turn and brown the other side. You’ll need to do this is steps so you don’t over-crowd the pork pieces.
Can you make posole with pork?
While you can make posole with chicken or beef, pork is the meat traditionally used in posole. This recipe calls for about 3 pounds of cubed pork shoulder, but you can use any well-marbled cut of pork that you like. (Avoid pork tenderloin or sirloin roasts, which are leaner.)