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!
Pozole, also known as posole, is a simple stew made with pork and hominy.
This pozole rojo recipe uses red chile peppers and is easy and delicious.
You can Cook Posole using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Posole
- What You needis 2 lb of Pork.
- Lets Go Prepare 16 oz of Hominy.
- What You needis 1 tsp of Salt.
- What You needis 1 each of Red onion (medium).
- Lets Go Prepare 6 clove of Garlic.
- Lets Go Prepare 1 tsp of Black pepper.
- What You needis 28 oz of Canned diced tomatoes.
- Lets Go Prepare 2 tbsp of Chicken bullion powder.
- It's 1 of as needed Red pepper flakes.
- What You needis 8 oz of Roasted and diced green chiles.
Note: "Posole" or "pazole" are alternative spellings used to describe this dish. The final step is to enjoy! Notes. "Posole" or "pazole" are alternative spellings. Today we celebrate a Mexican inspired dish called Posole, or green pozole in this case!
Posole step by step
- Dice onions and garlic.
- Cut pork into small cubes and remove fat as desired.
- Add all ingredients into large crock pot.
- Fill crock pot to the very top with water.
- Cook on low for 10 hours. It is ready to eat at this point..
- Keep warm for additional 8-10 hours before storing or putting in the fridge.
Pozole, which means hominy, is filled with lots of umami flavor and is so simple, hearty and delicious. Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses View image. Posole Soup. this link is to an external site that may or may not meet accessibility guidelines. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare.