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I’m so glad you guys loved it! All of the corn was tender enough to eat, but the opened kernels were more tender and delicious. Hola Cynthia, I hope you try my recipe! I think they were about a year old, maybe they lost some flavor? My family is from Colima so I grew up eating pozole for everything! I will be watching you regularly on TV. Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. The family loved it! Or do they have to cook separately since it’s 2 different kinds of meat? https://patijinich.com/you_know_you_want_it_green_pozole/, https://www.youtube.com/watch?v=225ZyKhzjPc&t=44s, https://patijinich.com/hominy_maiz_cacahuacintle_mote_or_giant_corn/, Posole Rojo {Mexican Pork and Hominy Soup} Recipe - The Lemon Bowl, https://www.facebook.com/quemeanswhat/photos/a.402233543145125.77018.289856884382792/928402403861567/?type=3&theater. I’m so happy to hear that Dea! Zucchini was a great idea, Jillian. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add water to cover the top layer of chicken by at least 2 inches. Hi Gloria, Thank you so much for watching and following! Small World. I will definitely make again. I yelled “YES!” after I tasted it. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1 teaspoon of the salt, chili powder, coriander, smoked paprika, and red pepper flakes. Loved every spoonful. Thanks again, I find some at the Asian grocers, but I’d love to know where you get all those yummy ingredients. Hola Syria, Yes, we removed it! It will taste ​a tad ​different, but will be delicious too! I also go to Panam, Shoppers, H Mart…have fun shopping, Chris. Would I be able to reconstitute it in a Pressure Cooker? How fun! If so, what kind? Thank you so much for trying my recipes, Eric! Amount is based on available nutrient data. Allow the peppers to steam as they cool, about 20 minutes. Veronica Rodriguez Romero. May 2020. You saved Traditional Pork Posole to your. Nutrient information is not available for all ingredients. I am planning to make the Pozole for a breakfast fund raiser at our church how would you recommend increasing the recipe to maybe serve 40 or 50 bowls. Thank you, Pati, for this recipe! I have a very picky eater. Making this recipe today to serve my family for Sunday dinner! Add the onion, cilantro and the tablespoon of salt and bring to a boil. I say it will save a lot of time. Great topic indeed! Of salt NOT 3 Tablespoons!!? Looking forward to trying more of your recipes soon! Maybe I had older corn? Can you publish the authentic vegiterian recipie? I've learned this recipe from a friend from Mexico. I am sorry I missed you when you came to Central Market North in Austin, I live walking distance from that amazing store. Hola Rosy! My friends used to love the way I made it, but seeing how you do it(which is the right way) I’m anxious to follow your method. For those like me, to whom cilantro tastes like soap, I substituted sprigs of fresh oregano. My husband thought that was too bland. Thanks Pati !!. Thank you so much! Merida here we come! Dear Pati, This delicious pozole brought me right back to my abuelas kitchen, thank you so much!!! Dice peppers. And the most important pozole was delicious! And I hope it is a great addition to your holiday! We used to live in Arizona where the >New< Mexican green pozole was the standard and that's what I made there. Hi, Pati, I love watching your show. Man now I have to throw all this out unless I can think of a way to dilute the saltiness down. I will keep watching and trying your recipes. 30 minutes before it’s ready, transfer the chicken to a plate and shred with a fork. I’m so glad everyone loved the pozole, Anna! Unfortunately this recipe had so much salt and was way too spicy (which I realize is a personal preference). What can you substitute for the hominy? Second, I also found that the dry pozole did not bloom completely–I’d say only about half of the kernels, even after 4 hours of simmering. I was really excited to try this recipe for a traditional New Mexico Posole. I add a few packets of Achiote flavoring (we don’t have the paste in NH lol) and that seems to be the ‘missing’ flavor people are referring to. Thanks Patti I watch every week. I just made this extra special pozole last night and it is SO delicious!! Thank you so much for the red posole recipe. I have used several Patties I have your cookbook and I’m loving it! It’s been on my to do list for a long time. You are such a vibrant person. Congrats! Hi Vernoica, So happy you are making this for your daughter! Place the blackened peppers into a bowl and tightly seal with plastic wrap. Hola Jessica, It will be much spicier if you don’t seed the chiles. I make this red pozole for Dia de Reyes each year and we just love it and so do the people on FB https://www.facebook.com/quemeanswhat/photos/a.402233543145125.77018.289856884382792/928402403861567/?type=3&theater. Again, Muchas Gracias. I’ve made pozole before with the canned hominy and want to try the dried kind. It turned out delicious! Hola Tony, Thanks so much for getting my cookbook! Add diced green chiles to pork; cook and stir until fragrant, 5 minutes. I thought pozole was made with pork and not chicken? I’m so glad you like the pozole! Unfortunately we live in VA right now so I can’t get the ingredients as easily as if I were in San Diego. Chile de arbol is spicier than guajillo so I would add to taste! Place the peppers with cut sides down onto the prepared baking sheet. Add comma separated list of ingredients to exclude from recipe. Hi. Give it another hour for cooking though. I won’t let anyone erase them I’m your biggest fan! this is our favorite soup to get when we go out to dinner as my husband grew up having this soup. Also not a big fan of chicken and will use about a 5LB. Too bad there is no video so I can see how you did this soup. Thanks! Thank you! Plus I feel like a lot of love went into cooking this meal. I love your show and have learned so much. It means so much to me that I’m helping you stay close to your roots. Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes.

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