RECETA EN ESPAÑOL AQUI. Delicious Mexican Pozole, is finally here!.
You were asking for it, and I got it, a very easy,and really good Mexican Pozole.
CAN I MAKE IT ON MY INSTANT POT?
Yes you can, but you will have to make 1/2of the recipe or even a1/3 of a recipe it will depends on the capacity of your instant pot.
CAN I DO IT ON MY SLOW COOKER?
Of course you can,I have made it before and I have to make 1/2 of the recipe ans leave it there for 4-6 hrs on low.
3 METHODS TO COOK MY MEAT
- SLOW COOKER cook the meat from 10-12 hrs on low
- INSTANT POT OR PRESURE COOKER cook it for 45 mintues
- STOVE TOP cook it for around 2 hrs or until the meat is soft.
CAN I FREEZE IT?
Of course you can, just let it cool, and you can freeze it up to 4 months.
CAN I USE CHICKEN INSTEAD OF PORK OR BEEF?
Yes you can, fill free to use either, the flavor may vary a little. This delicious Mexican Pozole will be good anyways.
WHAT TOPPING DO YOU ADD?
The way to eat pozole is with:
- lettuce
- tostadas
- diced onion
- diced jalapeños (optional)
- avocado
- radishes
- lime
HOW MANY PEOPLE CAN I FEED?
This make for around 10-12 people. We always have leftovers and we love it.
MORE MEXICAN RECIPES FOR YOU TO TRY.
EMPANADAS perfect for any lefotvers
Mexican Pozole
Ingredients
- 3 lbs pork meat
- 1 big onion plus a little piece
- 1 head of garlic plus 1 more
- 10 chiles guajillos
- 3 or more tbsp Oregano you can use more or less
- 3 tbsp salt add more or less
- 1 big can of hominy
Instructions
-
First step, we have to cook our meat
SLOW COOKER cook it for 10-12 hrs, INSTANT POT OR PRESSURE COOKER for 45 minutes, STOVE for around 2 hrs or until the meat is tender.
You will hadd the meat, the onion cut it in half and the head of cloves peeled, and salt.
Once is cooked, get it on to a plate and shredded, do not discard the broth we will use it.
Add the shredded meat to a big pot together with the broth, use a colander so you can catch the pieces of onion and the garlics.
turn it on on low and put the lid on.
In a small pot add water to a boil.Once the water is boiling turn it off. Clean the chiles guajillos using gloves removes the seeds and veins and add it to the boiling water, put the lid on and let it rest for 5-10 minutes.
After a few minutes blend the chiles with some of the water, a piece of onion and 1 clove of garlic salt and pepper. Blend for around 2-3 minutes.
Add what you blend to the pot with the shredded meat using a colander so you can catch the seeds or any big pieces of chile.
Mix it up add the Oregano, mix it put the lid on turn your heat low medium and let it cook for around 30 min or so.
Enjoy.
any questions please don't hesitate to send me an email to mexicancookingwithgaby@gmail.com
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