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Traditional Pozole Mexican Hominy Recipe
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Traditional Pozole Mexican Hominy Recipe
Listing Results Traditional Pozole Mexican Hominy Recipe
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Frequently Asked Questions
How to make authentic mexican pozole?
Instructions
Heat water in a large stockpot. ...
Remove pork from broth; reserve broth. ...
Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
Using a blender or food processor blend peppers, garlic cloves, onion, and oregano, adding some of the water in which they were soaking. ...
More items...
How do you make pozole?
Ingredients
4 ounces dried guajillo or ancho chiles, or a combination of both
Salt
1 large ( 108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
More items...
What to serve with posole?
These are the most common garnish options:
Radishes
Lime juice
Avocados
Cabbage
Lettuce
Cheese (Normally queso fresco)
Tortilla strips
Tostadas (on the side)
Tortillas (on the side)
Chopped onion
More items...
How to make posole?
6 dried New Mexican red chile pods, stemmed and seeded
1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet
Water
2 pounds frozen posole or 1 pound dried posole
2 medium onions, chopped
6 to 10 garlic cloves, minced
1 tablespoon plus 1 teaspoon salt, or more to taste
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