Need a pozole recipe

[lgatica06]

none yet

[ashleypinzon]

Pork Pozole. Ingredients. 4 – 5 lbs pork loin or pork butt; 1 – 2 garlic cloves, crushed; 2 tablespoons coarse salt; 4 quart water; 2 28 oz Juanita’s Mexican Hominy

[Chula]

I use large chunks of pork in a big Pot
3-4 hands fulls of Knorr Tomate (chicken flavor) remember this is a large pot.
3-4 pieces of garlic cloves crushed
3 leaves of Laurel
1 bag of Chili Anchos
small hand cup of oregno
1 large can of hominy


In the pot I put the meat, leaves, garlic, Knorr (chicken flavor), to boil.

In another pot I put the chiles to cook to tender after they are tender I put them in the blender and blend them up to a puree, pour the puree in a collandar into the pot of meat use however much of this puree until it's to the thickness you want your caldo. You can stick the whole collandar in the caldo (if you can) to get as much of the chile puree you can what should be left in the collandar are the seeds. I was told to never use table salt if you need more salt flavor always use the Knorr chicken flavor. Add the whole can of washed hominy into the pot and let come to a boil and reduce heat for approx 30 minutes.

[Chula]

Some people use Lettuce, but I use cabbage, raddishes, and onion to put in the Pozole.

And you should make a red sauce with chiles de arbol it makes it real good.

[ashleypinzon]

we do the salsa as an add in.

[lgatica06]

sounds yummy. thanks

[DeBenny]

I use large chunks of pork in a big Pot
3-4 hands fulls of Knorr Tomate (chicken flavor) remember this is a large pot.
3-4 pieces of garlic cloves crushed
3 leaves of Laurel
1 bag of Chili Anchos
small hand cup of oregno
1 large can of hominy


In the pot I put the meat, leaves, garlic, Knorr (chicken flavor), to boil.

In another pot I put the chiles to cook to tender after they are tender I put them in the blender and blend them up to a puree, pour the puree in a collandar into the pot of meat use however much of this puree until it's to the thickness you want your caldo. You can stick the whole collandar in the caldo (if you can) to get as much of the chile puree you can what should be left in the collandar are the seeds. I was told to never use table salt if you need more salt flavor always use the Knorr chicken flavor. Add the whole can of washed hominy into the pot and let come to a boil and reduce heat for approx 30 minutes.

Chula, I make mine exactly the same way, except I never used the Knorr (I use it for everything else) but never crossed my mind to use it in pozole. Thanks for the tip!!! ;)

[Lachulagreeneyes]

definately chiles de arbol for the red sauce. I shred the pork after its cooked...yummy!

[Chula]

DeBenny what did you use for flavor? The Knorr gives it a very good flavor, and I like to make my caldo thick!

Chulagreeneyes, Yes after I cook it for 15 minutes with everything then I take all the meat out and cut the pieces or rather pull the larger pieces apart then I bring the hominy to a rapid boil for that other 15 minutes guess I should have explained it above ooppss!!!!

[lgatica06]

okay, how about a recipe for the red sauce with chiles de arbol

bad me, husband makes his own sauce except mole that is all me.

[nsoto]

Chula, I make mine exactly the same way, except I never used the Knorr (I use it for everything else) but never crossed my mind to use it in pozole. Thanks for the tip!!! ;)


I make it the same too...I use pork too, Although my mother in law made it with chicken when I was there in May, and it was really good.

I love it with cabbage,onion, radich...and tostada's...UMMMMM>..I"M SOO HUNGRY! I have been craving this for months! That's it I'm making it this weekend...hehe

[DeBenny]

Chula: I would use home made broth to flavor my pozole.

[DeBenny]

nsoto: I love to eat mine with tostadas too yummmmmm ;)

[Chula]

Homeade broth you'll have to tell memememe!!!

Nsoto don't tell me you squeez the lime juice on the tostadas too????? LOL!!!

Me minus the raddishes....But everything else heck yea!!! I am making it this weekend for my household (mainly becasue the pork is dirt cheap at the stores this week .99 a lb lol) I made it last week for Ellie....

[Chula]

Oh does anyone know why when making the red sauce they add a can of tomatoe sauce to the peppers. I saw this done at Ellie's house????

[nsoto]

lmao..no I put cream cheese on the tostadas heheh...i picked that up from my SIL..heheh...

I'm thinking the tomato sauce is to take some of the spice away...

[Chula]

Yea well I am asking Ellie right now to ask her friend!!!

[slvjvm922000]

i never have used tomato sauce my mil and bil and husband have never used it in theres when they make it.

[lgatica06]

oaky can someone tell me how to make red sauce. Hubby always makes it and i want to surprise him without asking for his help.

[Chula]

I use the chile's de arbol and toast them lightly then put them in the blender with a tooth of garlic, salt, and I guess the tomatoe sauce (that is what I am going ot try this next time) and since we use the fresh diced onion for the Pozole I will only put a few slices of onion in the sauce as well when blending it. I even think la senora used some oregno to not sure I am calling her to see!!!

[slvjvm922000]

well what i was taught was to use the chilies de arbol. I boil them then put them in a blender with garlic and cumin and some salt and blend them then in a pan add a little oil and bring the red sauce to a boil and then strain the sauce into the pozole. When i serve it i have fresh oregono for them to add to it and lime.

[Chula]

Oh your talking about the caldo mix that goes into the POZOLE I was talking about the red sauce that you spoon in for spicy-ness.

For the Pozole I use chile ancho the mild ones. And do it like you explained slv-

[Chula]

well what i was taught was to use the chilies de arbol. I boil them then put them in a blender with garlic and cumin and some salt and blend them then in a pan add a little oil and bring the red sauce to a boil and then strain the sauce into the pozole. When i serve it i have fresh oregono for them to add to it and lime.

Are you sure it's chile de arbol you use for the caldo of the Pozole? That would make it very hot!!!!!!

[slvjvm922000]

i have actually used both. It isnt actually that hot when u use the chilie de arbol. my mil uses the chile de arbol also but we like hot foods too and the kids actually eat it too so it really isnt that hot.

[lgatica06]

I am talking about the red sauce that you can add in for spicyness. I don't like spicy and husband has to have extra, extra spicy. Can you use the red sauce for oher dishes too like camarones a la diabla. Hubby loves this.

[Chula]

I am talking about the red sauce that you can add in for spicyness. I don't like spicy and husband has to have extra, extra spicy. Can you use the red sauce for oher dishes too like camarones a la diabla. Hubby loves this.

Yes that is what I use is chile de arbol and I am trying the tomatoes sauce this next time.

[lgatica06]

Yippee, I finally know how to make his favorite dishes. He is going to have one heck of a weekend.

[Chula]

i have actually used both. It isnt actually that hot when u use the chilie de arbol. my mil uses the chile de arbol also but we like hot foods too and the kids actually eat it too so it really isnt that hot.


I might have to try that on a small batch using the chile's de arbol.

[Chula]

Actually I need ideas?!?!?!?!?!? For dinner!!! I think I will try beef ribs in green sauce this weekend too.

[dduran]

You gals are making me hungry & I just had lunch. For my pozole I us mild encilada sause, that works for me...

[SHELLYFCO]

Pork neck bones add a nice flavor to the broth!

[DeBenny]

Pork neck bones add a nice flavor to the broth!
Yes!!!! I do that too, for my home made broth and I add some ADOBO (the Goya seasoning mix: garlic powder, blk pepper, oregano and salt). Sometimes I add chipotle to add some smokeyness to it.

[Chula]

Hmm I am going to try this ladies I need a new direction...jejeje
I am going to pick up some tamales today Ellie's friends' Mom made me some to try I got 2 (dozen) pork and 1 (dozen) con chile rajas and cheese. Gosh I have been craving them too...and then since it's sooooooooo cold here POZOLE this weekend!!

[fresitadjuan]

Chula I make the red sauce with chile guajillo. I boil the chiles and put them in the blender with salt, cumin, seasoned salt and some fresh garlic. It comes out spicy but not too hot. I also eat my pozole with tostadas. I add cabbage, radishes, onion and I also put avocado slices in there. I'm soo hungry just thinking about it!

[Chula]

I thought guajillo and chili ancho were the same I use the ones that say 'Nuevo mexico chiles" forgot the brand name but sounds the same to me. They have mild ones and hot ones I use a small bag of the hot ones to add some spice. I just can't eat the radishes don't know why hubby eats it without too only because I don't want to slice them up just for him LOL!!! Avocado? With the Pozole being so hot what does it do to the avocado just curious? Not that it sounds bad lol...

[mandujanov]

My pozole sauce I make with guajillo chiles, I put peppers to boil (so I dont have to smell the strong smell when you toast them) until they are soft.

Then I blend the peppers about 6 of them with like 4-5 fresh garlic cloves (if you are not a great fan of garlic, then you can use less) anyway, after is blended I strain the sauce through strainer (this is very important, if you dont do this part, your sauce will have pieces of pepper's seeds.

If you want to make the sauce not too spicy, you take the seeds out of the peppers before you boil them.

I dont think tomato sauce will give it the same flavor. but it helps to make it less spicy. -optional-

After my pork or chicken is boiled (pork for 2 hours in simmer, and chicken about 45 min in simmer) I pour the sauce into the meat along with my hominy.. a big can for ( I use like 4 lb of meat ).

at this time I start to chop the cabagge (you can also buy the cabagge already chop in some stores like Winco) anyway, the onions, and I like it with avocado too!! yumm.. a lot of people like to add oregano to it. Not me.

good luck!

[fresitadjuan]

Sorry forgot the part about straining the chile sauce. Guajillo chiles are thinner. I add the avocado slices right before I eat the pozole and it actually doesn't make them brown or mushy. I had never eaten it that way either but I saw my sister-in law do it so I tried it. I know what you mena about the radishes I make my husband slice them. I have never made pozole with chicken and I'm very curios to try it. I heard some people make it with a green sauce. Does anyone have a recipe for that?

[Chula]

heard some people make it with a green sauce. Does anyone have a recipe for that?

Pozole verde? yea I have seen it but not ate and also they have Pozole blanco hence Verde, Blanco, Y rojo! go figure!!!

I have had the Blanco and don't like it as much as I do the Rojo.

[milliesmom]

I have read this pozole thread because Pozole is my favorite thing! I am bringing my brother over when my husband comes home and surprise him with a great pozole that only my brother can make.

Are you guys forgetting the LIMES?? I have to squeeze lime into my pozole or else it's not pozole. The same with Menudo.
I can work on trying to get a green chicken pozole recipe.

[Chula]

I am done with mine and I have to say with it storming out right now it's just about the best storming weather food around LOL!!! It turned out great!!!!! And yes of course limes goes with it, it's a given!!!!

[M&M]

Can someone post a pozole recipe in a new thead thread thing, so I can follow step by step? :D I've never made it before so I need detailed intructions on, especially for making the chile broth/sauce that you strain into the pot.

Oh yeah, red pozole please!

Also are there people who make pozole with both the chile de arbol and those really big ones. (Which ones are chile ancho and guajillo?)

It seems like I remember my MIL having two different chiles soaking in water.....

Oh, and does it make any difference what kind of pork you use?

[SHELLYFCO]

I have read this pozole thread because Pozole is my favorite thing! I am bringing my brother over when my husband comes home and surprise him with a great pozole that only my brother can make.

Are you guys forgetting the LIMES?? I have to squeeze lime into my pozole or else it's not pozole. The same with Menudo.
I can work on trying to get a green chicken pozole recipe.

Did you ever serve hubby that yummy pozole?

[Theresa]

pork neck bones (for more flavoring)
pork stew meat cut in small pieces
1/2 bag of chile guajillo
golden hominey
fresh garlic clove (if you WANT)

boil water, pork stew meat, and neck bones on medium(add fresh garlic if you like)... cover and let cook for about 1 hr to 1 1/2 hours... while meat is boiling deseed the chile guajillo..(leave some in if u want a little spicey)..and after deseeding put to boil until soft. put cooked chiles into blender and add water to make it liquidy.. once the chiles are blended add to the boiling meat then add your hominey right after and cover and let it boil some more ... you can let it cook like that for another 30 mins or more depending on how soft and tender you want the pork meat to be.. once its done add salt to taste.

once the pozole is done you can eat with these garnishes... lime, red beets, onions, ciltantro, serrano peppers, tostadas, or nacho chips(the plain kind)...

[M&M]

Thank you Theresa!!!

One more question, do you guys put Oregano in your pozole and if you do how much???

[Jancy]

You gals are wonderful!!! I am a beginner at cooking so this link is fabuloso!!!!

[Theresa]

Thank you Theresa!!!

One more question, do you guys put Oregano in your pozole and if you do how much???

We dont put oregano hmm but maybe we should try ...

[carlosalica]

Thank you Theresa!!!

One more question, do you guys put Oregano in your pozole and if you do how much???

I know some people just put it out on the table to be added just like the onion, lettuce, etc.

[Chula]

Thank you Theresa!!!

One more question, do you guys put Oregano in your pozole and if you do how much???

I never did and one day while cookingit for someone, another guest that was over there said that you are suppose to and she could tell it was missin so we added and I have added it every since just a large pinch is all I add.

[M&M]

Thanks girls!

[Pabliski]

I also put onion. I blend the garlic and the onion and then added to the meat while it is cooking. This way, I don't have to worry about someone getting a huge piece of garlic or onion in their plate. Also, the meat will release some foam look like thing. Take that out with a big spoon.

[jsierra1982]

i know this is an old thread but here is one i just found on rachael ray--she does pretty decent mexican recipes. http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/posole/article.html