Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, pozole. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Pozole is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Pozole is something which I’ve loved my whole life. They are nice and they look fantastic.

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 5 steps. Here is how you can achieve that.

The ingredients needed to make Pozole:

1. Take 3 lb Boneless Chicken
2. Take 1 can Large La Victoria Red Chile Sauce (not enchildada sauce)
3. Take 2 can Large can of Homeny
4. Get 6 large Limes
5. Make ready 1 head Cabbage
6. Prepare 1 bunch Radish
7. Make ready 1 bunch Cilantro
8. Prepare 1 large Pot

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.

Instructions to make Pozole:

1. 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.
2. Add both cans of hominy. Cook at medium high heat for 20 minutes.
3. Add large can of La Victoria Chile Sauce to hominy and chicken. Squeeze half of large lime into pot also. Cook for 20 minutes.
4. Meanwhile chop cilantro, cabbage and radishes and separate into small bowls. Cut limes into fours and place in bowl.
5. 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!

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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