How to Prepare Bobby Flay Pozole (Mexican Hominy Stew)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, pozole (mexican hominy stew). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pozole (Mexican Hominy Stew) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Pozole (Mexican Hominy Stew) is something that I have loved my whole life.

Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers. To some, this soup is at its best thanks to the garnishes, which provide balance and flavor in addition to decoration. Pozole Spanish pronunciation: [po'sole] (from Nahuatl languages: pozoll , meaning "Cacahuazintle"), is a traditional soup or stew from Mexican cuisine.

To begin with this particular recipe, we must prepare a few components. You can have pozole (mexican hominy stew) using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pozole (Mexican Hominy Stew):

1. Take 1.5 # Pozole (Hominy) may be canned or fresh most often found in Latin Stores
2. Get 1.5 # Pork Butt (Boston Butt) or other suitable Port Roast cut in large chunks (2 in.)
3. Take 1.5 # Pork Belly cut in large chunks (2in.)
4. Get 10 large Dried Chiles (Guajillo, New Mexico)
5. Take 1 Yellow or White Onion stuck with 2-4 whole cloves
6. Prepare 1 Tbsp +/- Garlic
7. Take 1 Bay Leaf
8. Take 2 tsp Toasted Cumin Seeds (important to toast them)
9. Take Salt and Pepper
10. Get Lime wedges, Finely Chopped Onion, Chopped Cilantro, Oregano for garnish

Its main ingredient is nixtamal or hominy - large, dried corn kernels that are pre-cooked in an alkaline solution in order to soften them. How to make Green Chicken Pozole! (Easy Steph by Steph) Views Recipe #greenchickenpozole #viewsrecipe #stephbysteph Links to use on videos: Views Red. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles.

Instructions to make Pozole (Mexican Hominy Stew):

1. If using fresh Hominy (Pozole), soak overnight as you would dried beans if you want. If using canned Hominy, skip to step 3. I have to say either Pozole works, but fresh gives that "authentic" flair.
2. Drain the hominy and put in a large "caldero" or soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour.
3. During Hominy cooking, toast Chiles in skillet or grill top taking care not to burn and develop a really off flavor. After, slit lengthwise and remove stems and seeds.
4. Place Chiles in pot with 4 cups of water, simmer 30 minutes and allow to cool. Blend to a paste using some of the water you simmered with making a consistency of roughly pancake batter.
5. Season Pork Belly and Shoulder with Salt and Pepper. I prefer to sear (Brown) the Shoulder, but the choice is yours. Either way, after Pozole has been cooking 1 hour, add the Pork Belly and Shoulder to the pot. Add the Onion with Cloves, Toasted Cumin Seeds, Bay Leaf and Garlic.
6. Cover with enough water 2 inches, then bring back to a brisk simmer. Top with water occasionally and taste broth for salt, simmer for about 2 1/2 hours more, meat should be tender and pozole grains should have softened and burst. Skim fat from surface if desired.
7. Add 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. Add more purée if desired.
8. When serving, put pozole, meat and broth into big bowls. Garnish with pieces of thinly sliced cabbage, diced onion, lime wedges, cilantro and oregano as desired.
9. In my pic, I had White Rice left over so I just served over that. I KNOW….2 starches…..sue me!

Views Recipe #greenchickenpozole #viewsrecipe #stephbysteph Links to use on videos: Views Red. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it. 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.

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