Posole. It is also popular (under the older spelling posole) in the cuisine of New Mexico where it was a common dish among the Pueblo Indians residing along the Rio "Authentic Pozole Rojo (Red Posole) Recipe". Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive and time-consuming, it's often a treat for special occasions.
Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!
Here is my recipe for Pozole Rojo.
Easy Mexican Pozole (Posole)- The Spice Kit Recipes.
You can cook Posole using 20 ingredients and 3 steps. Here is how you cook it.
Ingredients of Posole
- Prepare 1 large of Can hominy.
- You need 4 of pigs trotters cleaned and split.
- Prepare 3 lb of pork stew meat.
- Prepare 1 of Onion chopped.
- Prepare 1 of half bulb of garlic.
- You need 2 tbsp of ground cumin.
- You need 1 tbsp of oregano.
- Prepare 1 tbsp of Black pepper.
- Prepare 1 tbsp of cayenne pepper.
- Prepare 1 tbsp of chili powder.
- It's 3 tbsp of chicken bouillon.
- You need 1 of Sauce.
- Prepare 8 of dried new Mexico chilis stemmed (seeded if you wish).
- You need 8 of dried Chili De arbol stemmed.
- It's 1/2 of bulb of garlic.
- You need 1 of onion, chopped.
- It's 2 tbsp of chicken bouillon.
- It's 1 of salt and pepper to taste.
- Prepare 1 of optional toppings.
- You need 1 of diced avocados, sliced radishes, shredded cabbage, pico de gallo, pork rinds, lime, tostada shells.
Ridiculously easy, inexpensive Mexican pozole (posole) recipe that is sure to impress with pork, hominy, green chilies, and a twist of lime. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. I never had posole before, but had a conversation with another Mexican-American about it. Made this soup last night and it was fabulous.
Posole instructions
- put pigs trotters and stew meat in large pot, cover with water about an inch above meat, bring to boil, skim any scum off top, add next 8 ingredients, cover pot and simmer 1 and a half hours..
- meanwhile wash peppers off, put in pot, cover with water, bring to a boil, turn heat off, cover and soak Chili's for about 30 minutes. put Chili's in blender with remaining ingredients and about a cup and a half of the water you boiled them in, liquefy..
- add sauce and hominy to your meat pot, bring to boil and simmer for about 30 more minutes or until hominy is tender. adjust seasoning if necessary. use toppings you like and enjoy!.
I had posole for the first time as a high schooler living abroad in Cuernavaca. Most weekends, my friends and I would go to bars with my host mother, and she would get us drunk on cheap tequila. Pozole (posole) is a Spanish word, pronounced Po-ZO-leh. This soup isn't your traditional Pozole Rojo, that is much different. That is made with pork and is cooked in a dried chile pepper based broth and it.