How to Prepare Tasty Mexican Easy And Good Posole

Mexican Easy And Good Posole. 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. Give praise to posole, the regional, endlessly customizable Mexican stew.

Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive and While this type of pozole can taste good, it probably won't be nearly as delicious as pozoles that require more cooking. You probably shouldn't serve an easy to make pozole to a traditional Mexican. You can have Mexican Easy And Good Posole using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mexican Easy And Good Posole

1. It's 1 of 2lbs Boneless pork cushion meat.
2. You need 2 of 5lbs cut up pork ribs.
3. It's 3 of Salt.
4. You need 4 of 8 chille California pods.
5. Prepare 1 of 1 whole garlic.
6. You need 1 of 1 can of Juanita's Mexican style hominy.

Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili This is a simplified version of posole that is incredibly easy to prepare and has a mouthful of flavor with every spoonful AND gets better the next day. This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me.

Mexican Easy And Good Posole step by step

1. First you clean your pork meat by washing with water than you cut into square pieces that are about two to three inches big than you do the same with your pork ribs or you can go to your grocery store and buy the ribs already cut up.
2. Than in a large pot fill up with water and bring heat to high and add your meat to boiling pot with a whole garlic to boil.
3. Let the meat boil for exactly 3 hours yes three hours !!! Add a little salt and a little of chicken flavor powder as much as needed for flavor.
4. Than your going to clean your dry chille California pods and cut stems and take out seeds and put to boil in pot for about 40 minutes if your water gets dry just keep adding water once this is done before daring the chilles save 1 cup of the broth and drain completely ......
5. Than put chille and broth in blender with 1 tooth of garlic.
6. Than your going to add what's in blender to the pork once the pork is ready.
7. Than your going to add 4tbl of oregano to posole.
8. Than your going to open your Juanita's maiz can and drain water and add maiz to posole add salt if needed.
9. And that's how I make my posole it's really good and easy just takes 3 hours to prep !!!!!!.

The prep and cook time doesn't include cook time for the pork. Can't make posole any easier than this I did add some cumin to up the flavor profile a little. I liked the addition of cornmeal to make it a little thicker. I often have a craving for Posole soup but have never found it on a Mexican restaurant menu. So have to fix it myself.