Mexican Easy And Good Posole
Mexican Easy And Good Posole

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mexican easy and good posole. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mexican Easy And Good Posole is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Mexican Easy And Good Posole is something that I have loved my entire life. They’re nice and they look fantastic.

This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. Bursting with flavor and comforting goodness, this Easy Vegan Mexican Posole soup is filled with delicious warming spices, nourishing veggies, hearty hominy, and protein-packed beans. Mexican Easy And Good Posole Elissabeth Guevara Garcia Pittsburg, California.

To get started with this particular recipe, we must first prepare a few components. You can cook mexican easy and good posole using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mexican Easy And Good Posole:
  1. Get 1 2lbs Boneless pork cushion meat
  2. Get 2 5lbs cut up pork ribs
  3. Take 3 Salt
  4. Get 4 8 chille California pods
  5. Prepare 1 1 whole garlic
  6. Take 1 1 can of Juanita's Mexican style hominy

Tastes just like the homemade Pozole my Mexican friends make! Posole is a traditional Mexican soup, which boasts exuberant flavors of hominy, chiles, pork shoulder, and corn tortillas. Top your bowl with cilantro and thinly sliced radish to make it a year-round favorite! Posole is a traditional Mexican dish from the pacific coast region of Jalisco.

Instructions to make Mexican Easy And Good Posole:
  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 !!!!!!

A thick soup that's usually made with pork, hominy , garlic, onion, chili peppers, cilantro, and broth. My neighbor Debbie found this recipe in a great looking cookbook that she just lent me called The Feast of Santa Fe by Huntley Dent. The version I am making today is Pozole Rojo, and it is popular in the whole country, while Pozole Verde, which you can find here, is more popular in central Mexico. 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.

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