Red Pozole - Recipe How To Make
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Date: 2020-05-15
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Comments and reviews: 7
Amberscion
Thanks for the recipe! I'm going to be hosting a Mexican themed dinner and this will be a great addition. I think I'll be browning the pork in a frying pan instead of boiling it, however. I want that Maillard reaction flavor addition. And since hominy soaks up flavor really nicely (I make a taco filling with pork and hominy that is really good) I might give it a few stirs in the pan after I've removed the meat. Not to brown it, but just to allow it to pick up some of the fats and brown bits from the pan. Cheers!
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Thanks for the recipe! I'm going to be hosting a Mexican themed dinner and this will be a great addition. I think I'll be browning the pork in a frying pan instead of boiling it, however. I want that Maillard reaction flavor addition. And since hominy soaks up flavor really nicely (I make a taco filling with pork and hominy that is really good) I might give it a few stirs in the pan after I've removed the meat. Not to brown it, but just to allow it to pick up some of the fats and brown bits from the pan. Cheers!
reply
Guest
Dear Mama Maria - on behalf of our familia we would like to thank you for providing us with these awesome you tube videos on how to cook genuine Mexican dishes. Your kindness in sharing your knowledge of how to cook these amazing recipes is appreciated. You have blessed our casa with a really tasty batch of posole. My wife was able to make her first batch of posole and it came out really good. Thank you Mama Maria! Merry Christmas
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Dear Mama Maria - on behalf of our familia we would like to thank you for providing us with these awesome you tube videos on how to cook genuine Mexican dishes. Your kindness in sharing your knowledge of how to cook these amazing recipes is appreciated. You have blessed our casa with a really tasty batch of posole. My wife was able to make her first batch of posole and it came out really good. Thank you Mama Maria! Merry Christmas
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Sandra
Girl, let me tell you, I followed your receipe which was very simple to follow for a beginner like myself and OMG! I made the BEST Pozole EVER! My family, especially my hard to please, always critical of my cooking mother LOVED it! She was eating her pozole and making sounds as if she was making love to it. OMG! Thank you sooo much for your wonderful cooking and your receipes. Can't wait til I make the green pozole next.
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Girl, let me tell you, I followed your receipe which was very simple to follow for a beginner like myself and OMG! I made the BEST Pozole EVER! My family, especially my hard to please, always critical of my cooking mother LOVED it! She was eating her pozole and making sounds as if she was making love to it. OMG! Thank you sooo much for your wonderful cooking and your receipes. Can't wait til I make the green pozole next.
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paulmeacham123
I love this video and her Pozole but I would never use canned hominy. I order the dried hominy from the New Mexican Connection, it is a special hominy. I soak it overnight just like you would dried beans. The taste is so far above the canned bland hominy. Try it and you will never use canned again. You can order it from other places. I have no connection to the New Mexican Connection.
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I love this video and her Pozole but I would never use canned hominy. I order the dried hominy from the New Mexican Connection, it is a special hominy. I soak it overnight just like you would dried beans. The taste is so far above the canned bland hominy. Try it and you will never use canned again. You can order it from other places. I have no connection to the New Mexican Connection.
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Janet
Hi! I just made this for the first time and it s literally midnight my husband and son are sleeping. I cut the recipe in 2 because only my husband n I eat it. I only found chile guallilo n arbol I did 3 guaillo n 3 arbol if I want it more spicy is there a way I can add more after the soup is done? Or is the only way to add hot sauce like tapatio to the soup? Thank you for the recipe Delicious!
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Hi! I just made this for the first time and it s literally midnight my husband and son are sleeping. I cut the recipe in 2 because only my husband n I eat it. I only found chile guallilo n arbol I did 3 guaillo n 3 arbol if I want it more spicy is there a way I can add more after the soup is done? Or is the only way to add hot sauce like tapatio to the soup? Thank you for the recipe Delicious!
reply
Victoria
BEST posole I have ever made! Except I used California and New Mexico chilis because my grocery store (I went to 2 of them) did not carry ancho or guajillo chilis. I still used the arbol chilies. So full of flavor and the tip to continuously skim the scum and fat from the top was GENIOUS! THANK YOU so much for sharing, this will be my staple posole recipe from now on!
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BEST posole I have ever made! Except I used California and New Mexico chilis because my grocery store (I went to 2 of them) did not carry ancho or guajillo chilis. I still used the arbol chilies. So full of flavor and the tip to continuously skim the scum and fat from the top was GENIOUS! THANK YOU so much for sharing, this will be my staple posole recipe from now on!
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Texas
Thank you so much! Made this last night and wow! I followed the recipe step by step except that I did NOT add chile arbol and I added more salt. It is absolutely delicious. I regretted not adding the chile arbol so I sprinkled some cayenne pepper and it gave it a nice kick. Thank you! This is my hubby's favorite when we eat out and now I know how to make it
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Thank you so much! Made this last night and wow! I followed the recipe step by step except that I did NOT add chile arbol and I added more salt. It is absolutely delicious. I regretted not adding the chile arbol so I sprinkled some cayenne pepper and it gave it a nice kick. Thank you! This is my hubby's favorite when we eat out and now I know how to make it
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