BEST POZOLE NEAR ME RECIPES

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BEST POZOLE RECIPE - HOW TO MAKE POZOLE



Best Pozole Recipe - How To Make Pozole image

Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.

Provided by Makinze Gore

Categories     nut-free    Sunday lunch    weeknight meals    meat    soup

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 16

3 lb.

pork shoulder, cut into 2" pieces

Kosher salt 

Freshly ground black pepper

1

large yellow onion, quartered

3

cloves garlic, sliced

1 tsp.

whole cloves

1 tsp.

cumin seeds

1

bay leaf

4 c.

low-sodium chicken broth

2

dried chiles de arbol, stem and seeds removed

2

dried ancho chiles, stem and seeds removed

2

dried guajillo chiles, stem and seeds removed

3

(15-oz.) cans hominy, drained and rinsed 

Thinly sliced radishes, for serving

Thinly sliced green cabbage, for serving

Freshly chopped cilantro, for serving 

Steps:

  • Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary.   Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary.  Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more.  Serve pozole with radishes, cabbage, and cilantro. 

EASY CHICKEN POSOLE RECIPE | ALLRECIPES



Easy Chicken Posole Recipe | Allrecipes image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Chicken Soup Recipes

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Yield 10 servings

Number Of Ingredients 11

2?½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2?½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

  • Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  • Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, CarbohydrateContent 18 g, CholesterolContent 58.6 mg, FatContent 6.2 g, FiberContent 3.1 g, ProteinContent 24.2 g, SaturatedFatContent 1.4 g, SodiumContent 697.3 mg, SugarContent 2.1 g
















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