Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, posole. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Posole is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Posole is something which I have loved my entire life.
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! Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook posole using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Posole:
- Take 2 lb Pork
- Get 16 oz Hominy
- Take 1 tsp Salt
- Take 1 each Red onion (medium)
- Get 6 clove Garlic
- Get 1 tsp Black pepper
- Prepare 28 oz Canned diced tomatoes
- Prepare 2 tbsp Chicken bullion powder
- Take 1 as needed Red pepper flakes
- Prepare 8 oz Roasted and diced green chiles
Pozole Spanish pronunciation: (from Nahuatl languages: pozolli, meaning "hominy"), is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles.
Instructions to make Posole:
- Dice onions and garlic
- Cut pork into small cubes and remove fat as desired
- Add all ingredients into large crock pot
- Fill crock pot to the very top with water
- Cook on low for 10 hours. It is ready to eat at this point.
- Keep warm for additional 8-10 hours before storing or putting in the fridge
Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds!
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