Pics are mine

By Jan 19, 2021

Here are my recipes. Please keep in mind that everyone makes theirs differently. This is just how I do it. Also remember that you can taste as you go and add more seasoning as you go. (You can always add, you can never take away. Remember that when cooking and seasoning anything)❤️I hope y’all enjoy.
Pozole Rojo
-3lbs pork roast
-5-6 ancho chiles
-5-6 guajillo chiles
-4 arbol chiles
-1 medium onion
-1 bulk of garlic
-1 large can of white hominy (rinse and drained)
-3 bay leaves
-1 tbsp dried Mexican oregano
-1tbsp cumin
-6 tbsp chicken bouillon
In a large pot, plan the roast and fill with water. Make sure the roast in more than fully covered. Add the bay leaves, oregano, cumin and chicken bouillon. Put on medium/high heat, cover and let it begin cooking.
Begin to remove stems and seeds from all the chiles. Cover them with water in a separate pot and cook until they’re soft. (You can cook them in the same pot as the roast, I choose not to). Once the chiles are done. Add them in the blender with onion and garlic and some of the water it was boiled in (you may have to do this in batches). Once that’s done, add the mixture to the pot with the roast along with the hominy. Cook on medium for an hour or until the meat is fully tender. When the meat is done, remove it and cute into smaller pieces or shred it. I choose to shred mine. Put the meat back into the pot and serve.
Pozole Verde
-3lbs chicken breast
-7 tomatillos
-2 jalapeños
-bundle of cilantro
-1/2 white onion
– 1 large can of hominy
– Mexican oregano
– 5-6 tbsp of chicken bouillon
Boil the chicken in a large pot. In a blender add tomatillos, jalapeños, cilantro, onion, oregano and bouillon. Blend until smooth (you will have to do this in 2-3 batches).
When the chicken is done, remove and shred it. Add back to the pot along with the mixture and hominy and let it cook together on medium heat for 30-45 minutes


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