Do you no how to make pozole??

Question

I really wanna learn because my bf loves it and i cant really cook

Answer 1

Here are three different recipes. I hope one of these will work!

Chicken Pozole
2 pounds nix tamal (hominy)
15 dried New Mexico chili pods
2 to 3 tablespoons olive oil or vegetable oil
5 garlic cloves, plus 10 crushed cloves
4 medium onions, sliced
2 whole chickens, skins removed
3 tablespoons dried oregano
3 whole bay leaves
1/2 cup chicken base
Salt
Sliced radishes, for garnish
Sliced cabbage, for garnish

Boil the nix tamal in a saucepan of water until tender, about 30 minutes; then remove it from the boiling water and set aside.
Break the stems from the New Mexico chilies, shake the seeds from the pods, and wash the chilies. Add the chilies to the boiling water and boil until soft, about 15 minutes. When done, put the chilies in a blender with the 5 garlic cloves. Blend until smooth and then push through a sieve. Set the paste aside.
In a large saute pan over low heat, heat oil and then saute the onions and 10 crushed garlic cloves until soft, about 5 minutes. Add the sauteed onions and garlic to a large stockpot with the whole chickens, oregano, bay leaves, and chicken base. Cover with water, at least 3/4 of the way up the pot. Bring to a boil and then lower the heat and simmer until the chicken is cooked, about 20 minutes.
Remove the chickens from the broth and allow to cool. De-bone the chickens and then return to the broth. Add the cooked hominy and chili paste. Simmer for 30 minutes and then adjust seasoning with salt. Serve in large bowls garnished with sliced radish and sliced cabbage.

Pozole Verde
1 pound lean pork shoulder, in 1 piece
1/2 chicken, cut into pieces
1 onion, quartered, plus 1 onion, finely chopped
2 cloves garlic, peeled and smashed
5 stems cilantro, plus more for garnishing
4 ounces hulled untoasted pumpkin seeds
1/2 pound fresh tomatillos
2 1/2 teaspoons salt
1 fresh hot chile, such as Serrano or jalapeno, stem removed and coarsely chopped
1 small onion, chopped
2 tablespoons lard or vegetable oil
Salt
2 (29-ounce) cans hominy, drained
Garnishes:
Sour cream
Diced red onion
Dried oregano and/or finely chopped cilantro leaves
Ripe avocados, cubed
Fried pork rinds, crumbled
Fried corn tortilla strips
Lime wedges


In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantro stems and bring to a boil. Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.
While the meat is cooking, heat a small skillet over medium low heat. Add the pumpkin seeds and cook, stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes. Transfer to a bowl and set aside to cool.
Place the tomatillos in a small saucepan and add enough water to cover by 1-inch. Add 1 teaspoon of the salt and cook over medium heat until the tomatillos are tender, about 10 minutes. Strain tomatillos and discard the cooking liquid. Place the tomatillos in the jar of a blender along with the pumpkin seeds, green chile, and chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth. Strain through a medium-mesh sieve and discard the solids.
In a skillet over medium high heat, add the oil. When hot, add the puree and cook, stirring constantly, for about 7 minutes, or until the color has darkened and the mixture has thickened considerably. Remove from the heat.
When the pork is very tender, strain the stock. Set the meat and chicken aside. Discard other solids. Return the stock to the soup pot, add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer. Cook for about 1 hour, stirring frequently, until slightly thickened and flavorful. When the meat and chicken are cool enough to handle, discard any bones and shred into bite size pieces. Add the meat to the soup pot and season with the remaining 1 1/2 teaspoons salt. Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.

Smoked Turkey Leg and Sweet Corn Pozole
4 strips thick-cut bacon, diced into 1/2-inch pieces
1 pound smoked turkey meat (taken from a smoked turkey leg), cubed to 1-inch pieces
1 cup chopped yellow onions
1 teaspoon ground cumin
1/2 cup zucchini, finely chopped
1/2 cup yellow squash, finely chopped
1/2 cup carrot, finely chopped
1 tablespoon minced jalapenos
1 tablespoon minced garlic
1 cup chopped tomato
6 cups rich, brown chicken stock
2 cups cooked white hominy, rinsed and drained
2 cups blanched sweet corn
1/4 cup chopped fresh cilantro leaves
4 to 6 tablespoons fresh lime juice
Salt and pepper
In a large 1-gallon pot set over medium-heat, add the bacon and cook until crispy, about 6 to 7 minutes. Use a slotted spoon to remove the bacon from the pan and set aside on a paper lined plate. Add the smoked turkey to the pot and sear until caramelized on all sides, about 4 to 5 minutes. Add the onions and cumin to the pot and cook until the onions are soft and begin to caramelize, about 4 minutes. Add the zucchini, yellow squash and carrots to the pot and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the chicken stock and drained hominy and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
Add blanched corn and cook for an additional 10 minutes. Add the cilantro and lime juice to the pozole and season with salt and pepper. Serve with extra cilantro and the crispy bacon.

Answer 2

Mexican Pozole Recipe
Source: Ortega®

6 Servings
Pozole is a staple of New Mexican cuisine. This pork and hominy dish, rich in spiciness and flavor, will satisfy the hungriest skiers, sledders and skaters on the coldest of days.


RECIPE INGREDIENTS


1 tablespoon vegetable oil

2 pounds pork shoulder, trimmed of fat and cut into bite-size pieces

3 medium onions, chopped

8 cloves large garlic, finely chopped

4 cups water

1 can (29-oz.) Mexican-style hominy, drained

2 cans (10-oz.) Ortega Enchilada Sauce

1 can (7-oz.) Ortega Diced Green Chiles

2 tablespoons Maggi Instant Chicken Bouillon

2 teaspoons dried oregano, crushed

1/2 cup chopped cilantro

8 radishes, finely chopped

RECIPE METHOD

Heat oil in stockpot; add pork, onions and garlic. Cook, stirring frequently, for 12 to 14 minutes or until pork is cooked through. Stir in water, hominy, enchilada sauce, chiles, bouillon and oregano; bring to a boil.


Reduce heat to medium; cook, stirring occasionally, for 40 to 45 minutes or until pork is tender and stew thickens slightly. Top with cilantro and radishes before serving.

Not really a beginners dish- but if you follow directions exactly and have him or a friend who has at least seen it done around for support it should come out just fine:

Good Luck!

Answer 3

I just made a modified version of this in my crockpot and it turned out awesome.

Place in crockpot:

1 1/2 pounds of cubed raw pork (I used a pork sirloin roast cut up)
1 can of White Hominy rinsed and drained
1 can of Yellow Hominy rinsed and drained
1 small can of green chilis diced
1 can of diced tomatos
1 can chicken broth
1 can tomato sauce
5-6 slices of cooked bacon cut up
tsp chili powder
tsp cumin
onion, garlic, salt & pepper to taste

Cook on low for 7-8 hours.

I topped each bowl with sour cream and grated cheddar, YUM

Good luck!

Answer 4

Mexican style pozole

Only a small amount of oil is needed to sauté meat.

2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, finely chopped
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. cilantro
1 can (15 ozs.) stewed tomatoes
2 ozs. tomato paste
1 can (1 lb. 13 ozs.) hominy

In a large pot, heat oil. Sauté beef. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender. Add tomatoes and tomato paste. Continue cooking for about 20 minutes. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency. Option: Skinless, boneless chicken breasts may be used instead of beef cubes.

Answer 5

Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.

Answer 6

POZOLE

1 picnic pork roast, chopped in 1 in. pieces
1-2 cloves garlic
Salt
Pepper
1 lb. red dried chili, cleaned from stems and seeds
1 onion

Boil red chilies until soft. Spoon them in the blender 1/2 filled each time with 1/2 cup of its own water (that was boiled). Blend on high for 1 minute. Strain sauce through strainer. Set aside in a pan and season with salts (garlic and onion).
Boil cut pork about 2 hours until done with garlic, onion, salt, and pepper to taste. At last 1/2 hour add in red chili sauce and simmer.

May be served with: cabbage or cilantro, oregano, lemon, chopped onion and corn tortillas on the side.

Answer 7

Pozole

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3-5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilies (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (optional or garnish)

This recipe requires a simple prep.
Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
I boil my ancho chilies in a separate small pot for the garnish part(read below).
Now you are ready to cook.
Place the meat in a large saucepan and just cover with lightly salted water.
Add the onion, 2 cloves peeled garlic, pepper, cumin, and oregano.
Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
Remove meat and broth, reserving both.
Saute the chopped onion and garlic in oil until translucent.
Add the remaining spices, stir for a minute.
Cut the reserved pork into 1 inch cubes and add to the pan.
Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.
Garnishes that are always served with are:.
lots of lime/lemon wedges.
sliced radishes.
chopped cilantro.
Shredded cabbage(not red).
fresh/ packaged fried corn tortillas.
When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!