Mexican Easy And Good Posole

hd4000    April 20, 2020    Comment   

Mexican Easy And Good Posole. This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish. This is Mexican comfort food at it's finest and we can't get enough of it. Perfect on a rainy day, when you're feeling under the weather, or just anytime you're in the mood for soup.

Because making it is labor-intensive and While this type of pozole can taste good, it probably won't be nearly as delicious as pozoles that require more cooking. You probably shouldn't serve an easy to make pozole to a traditional Mexican. Posole, also spelled pozole, is a Mexican soup (stew) from pre-Columbian times made with hominy, peppers and some sort of meat. You can have Mexican Easy And Good Posole using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mexican Easy And Good Posole

1. It's 1 of 2lbs Boneless pork cushion meat.
2. You need 2 of 5lbs cut up pork ribs.
3. Prepare 3 of Salt.
4. It's 4 of 8 chille California pods.
5. It's 1 of 1 whole garlic.
6. You need 1 of 1 can of Juanita's Mexican style hominy.

I'll probably freeze some for one of those nights when I don't feel like cooking and want something Quick and Easy and I'm sure it will taste just as good. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to New Mexican Pozole. This posole rojo recipe uses red chile peppers and is easy and delicious. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers.

Mexican Easy And Good Posole step by step

1. First you clean your pork meat by washing with water than you cut into square pieces that are about two to three inches big than you do the same with your pork ribs or you can go to your grocery store and buy the ribs already cut up.
2. Than in a large pot fill up with water and bring heat to high and add your meat to boiling pot with a whole garlic to boil.
3. Let the meat boil for exactly 3 hours yes three hours !!! Add a little salt and a little of chicken flavor powder as much as needed for flavor.
4. Than your going to clean your dry chille California pods and cut stems and take out seeds and put to boil in pot for about 40 minutes if your water gets dry just keep adding water once this is done before daring the chilles save 1 cup of the broth and drain completely ......
5. Than put chille and broth in blender with 1 tooth of garlic.
6. Than your going to add what's in blender to the pork once the pork is ready.
7. Than your going to add 4tbl of oregano to posole.
8. Than your going to open your Juanita's maiz can and drain water and add maiz to posole add salt if needed.
9. And that's how I make my posole it's really good and easy just takes 3 hours to prep !!!!!!.

To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration. This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork. This Mexican Posole soup boasts tender shredded pork, the deep taste of cumin, bright splashes of lime and If you enjoyed my Mexican Posole Soup Recipe with Shredded Pork recipe then you should I served it to my friends who some are Mexican and they said I did good for a white girl, LOL!