Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pozole. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pozole is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Pozole is something that I have loved my whole life. They are nice and they look wonderful.

Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozolli , meaning "hominy"), is a traditional soup or stew from Mexican cuisine. This pozole rojo, or "red" pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it.

To begin with this particular recipe, we must first prepare a few components. You can cook pozole using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pozole:

1. Take Teasdale : primera Calidad : Mexican Style Hominy (108 OZ)
2. Take Dry Chile ancho (1 big or 2 medium)
3. Take Dry Chile California (3 big or 5 medium)
4. Prepare Tooth of garlic (1 whole, 3 aside)
5. Get Backbone Pork (1lb) with pork tenderloin leg of pork (6lb)
6. Get Knorr : Caldo con Sabor de Pollo
7. Get Salt if needed
8. Take Sides: Cabbage, Radish, Lime, Onion, Tostadas

Chicken Pozole - This soup is hearty, healthy, loaded with fresh goodness and full of exciting flavors. It's very similar to chicken tortilla soup but with added cabbage and hominy. Pozole is a special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerías specialize in it.

Steps to make Pozole:

1. Drain the liquid from the hominy and clean with water.
2. Place the hominy in a big pot and add water till the water is above the hominy.
3. Then add the whole garlic to the big pot. (with the outer skin)
4. As the water in the big pot is boiling add, in a smaller pot; 1 Chile ancho and 3 Chile California, then cook.
5. When the chiles are done cooking add them in the blender with 3 teeth of garlic (peeled) Add cold water instead. (never blend something hot). Add 2 tablespoons of knorr: Caldo con sabor de pollo (rounded). Blend well.
6. Once done blending add to the big pot and stir. Taste and ads salt if needed.
7. Fire on high till it starts to boil. Then lower it to boiling point. (1 1/2 hours - 2 hours)

This hominy-studded stew is well known as a cure for hangovers and is often eaten in. Red Pork Pozole soup is my favorite Mexican dish hands down. It's simple, earthy, rich and satisfying. Pozole is pork or chicken - this recipe calls for pork. Last time I attempted pozole I saw this recipe but skipped over it.

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