Pozole. Place the meat in a large saucepan and just cover with lightly salted water. Remove meat and broth, reserving both. Season pork with salt and pepper.
Pozole is served in Mexican restaurants worldwide.
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 Grande.
Pozole is a traditional soup or stew from Mexico.
You can cook Pozole using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pozole
- Prepare 3 lb of Boneless Chicken.
- Prepare 1 can of Large La Victoria Red Chile Sauce (not enchildada sauce).
- Prepare 2 can of Large can of Homeny.
- It's 6 large of Limes.
- Prepare 1 head of Cabbage.
- Prepare 1 bunch of Radish.
- It's 1 bunch of Cilantro.
- You need 1 large of Pot.
Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. Traditionally, Pozole is a pork-based soup. That said, there are other versions - such as Pozole Verde, that are made with shredded chicken. 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.
Pozole step by step
- Fill large pan with 8 cups of water. Bring to boil. Add chicken cut into cubes. Add 3 tablespoons of powdered chicken bullion, garlic salt, granulated garlic, pepper and season salt. Boil for 15 minutes..
- Add both cans of hominy. Cook at medium high heat for 20 minutes..
- Add large can of La Victoria Chile Sauce to hominy and chicken. Squeeze half of large lime into pot also. Cook for 20 minutes..
- Meanwhile chop cilantro, cabbage and radishes and separate into small bowls. Cut limes into fours and place in bowl..
- Turn off Pozole and serve with a little bit of cilantro, radish, cabbage and a quarter of a lime. Serve and enjoy Mi Abuela's Pozole!.
Pozole (or posole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico. Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers.
