593 pozole pollo Recipes

mint (1 oz), cilantro (1 oz), country-style pork ribs (not lean), water, garlic cloves, peeled, divided (about 1 1/2 heads ), white onion, quartered, plus 1/2 cup, chopped, dried oregano (preferably mexican ), whole black peppercorns, dried guajillo chilies (6 to 9) or 2 oz new mexico peppers, wiped clean (6 to 9), dried ancho chiles , wiped clean (2 to 4), vegetable oil, hominy, rinsed and drained (also called pozole), diced avocados or crema or queso fresco, sliced iceberg lettuce or romaine lettuce or chopped white onions or sliced radishes or fried corn tortilla strips or tortilla chips or lime wedges or dried oregano or dried hot red pepper flakes

confit duck leg, dried ancho chile,** stemmed, seeded , and ribs discarded, chopped white onion, garlic clove, water, dried oregano, crumbled, honey, ground cumin, salt , or to taste, rinsed drained canned white hominy (pozole), chopped fresh cilantro, accompaniments: fresh cilantro leaves ; chopped plum tomato; finely chopped white onion; tortilla chips

pure wesson vegetable oil, dry angel hair fideo, uncooked, poblano or green bell pepper, seeded, chopped, jalapeno or serrano pepper, seeded, chopped, chopped onion, garlic, finely chopped, tomato sauce, water, caldo con sabor de pollo (chicken bouillon), shredded cooked chicken, sazon seasoning, chopped fresh cilantro

pam original no-stick cooking spray, bone-in, skin-on chicken thighs or drumsticks, adobo seasoning blend, grain white rice, uncooked, sliced green onions, divided, tomato sauce, rosarita premium whole black beans, drained, rinsed, water, caldo con sabor de pollo (chicken bouillon)

pasilla chile peppers - stems , seeds, and veins removed, ancho chile peppers - stems , seeds, and veins removed, guajillo chile peppers - stems , seeds, and veins removed, water, to cover, cumin seeds, garlic, white onion, chopped, roma tomatoes, chopped, pork shoulder , cut into several large pieces, salt to taste, bay leaves, chicken stock, white hominy, rinsed and drained

olive oil, boneless pork shoulder , cut into 1 inch pieces, zucchini , cut into 3/4 inch slices, onion, chopped, fresh jalapeno pepper, seeded and minced, garlic cloves, minced, water, condensed chicken broth, dried marjoram, dried oregano, salt (optional), black pepper, hominy, drained and rinsed, grated monterey jack cheese, chopped pickled jalapeno pepper, sliced black olives

pork shoulder , trimmed of excess fat, white onion, cut in large chunks, garlic cloves, peeled, salt, hominy, pasilla chiles, dried new mexico chiles, head cabbage, shredded, radish, sliced very thin, oregano, hot sauce (optional)

vegetable oil, garlic clove, minced, onion, chopped, pork, cubed, oregano (mexican if possible), chile powder (ancho powder), chicken broth, white hominy, drained, salt and black pepper

beefsteak tomatoes, cored, dried guajillo chilies , wiped clean with a damp paper towel, garlic cloves, peeled, white onion, cut into 1/2 inch-thick rounds, whole allspice, vegetable oil, distilled white vinegar, granulated sugar, kosher salt , to taste, fresh poblano chiles, chicken drumsticks, skin removed, chicken thighs, skin removed, low sodium chicken broth, dried oregano, preferably mexican, kosher salt , to taste, fresh cilantro, fresh mint sprigs (6 inch), hominy, preferably white drained rinsed, head romaine lettuce , cored sliced crosswise 1/4 inch thick, radishes, trimmed and sliced 1/8 inch thick, limes, cut in thirds, dried mexican oregano, arbol chiles, powder or 3/4 tsp cayenne pepper, kosher salt , to taste

chicken legs with thigh, cut in halves, white hominy, drained, el pato tomato sauce, chicken bouillon, onion, finely diced, cabbage, shredded, radishes, thinly sliced, lemons, quartered, tostadas, dried oregano, crushed

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

dried cascabel chiles, oil, nixtamal (canned hominy may be substituted if is unavailable), water, onions, divided, head garlic, cloves separated and peeled, tomatoes, pork , for pozole or 3 lbs stew meat, salt (or to taste), head iceberg lettuce, shredded, radish, trimmed and sliced, dried oregano, ground dried chile , piquin or other hot chili pepper, crushed, limes, cut into wedges, count) package whole crisp corn tortillas (used for tostadas)

pork loin , cut into 3/4-inch pieces, all-purpose flour, salt, vegetable oil, onion, sliced thin, red bell pepper , cut into 3/4-inch pieces, water, a 15- to 19-oz c n pozole (hominy) or pinto be ns,dr ined, a 10-oz can mild enchilada sauce, fresh coriander sprigs, washed well , spun dry, and chopped, coarsely grated monterey jack or mozzarella (about 1/4 lb), four 10- to 11-inch flour tortillas

dried ancho chiles (2 oz), wiped clean and stemmed, chopped onion, olive oil, garlic cloves, chopped, cider vinegar, ground cumin, dried oregano, preferably mexican, salt, sugar, water, divided, white hominy (also labeled pozole and mote blanco), rinsed and drained, kidney beans, rinsed and drained, zucchini , cut into 1/2-inch pieces, fresh corn kernels or 1 (10-oz) package frozen corn kernels, freshly ground black pepper, shredded lettuce , julienned radishes, chopped onion, additional dried oregano (preferably mexican), and lime wedges for squeezing, each in separate small bowls

all-purpose flour, ground coriander, ground cumin, garlic powder, ground mustard seeds, beef short ribs, cleaned , excess fat removed and cut into 2-inch pieces, salt and freshly ground black pepper, olive oil , for browning, dried pasilla chiles, seeded and stemmed, water, carrots, peeled and roughly chopped, garlic , smashed, white onion, roughly chopped, celery, roughly chopped, red wine, tomatoes, quartered, beef broth, two 16-oz cans white hominy or pozole, drained, chopped fresh cilantro, chopped fresh parsley, lime wedges, for garnish

caldo pollo, here is a quick and easy idea for your avacados, chicken broth, sliced carrots, onions chopped, comino, garlic, salt to taste, white pepper to taste, chicken chunks, a few cilantro leaves, boil all of the above together then , serve in a bowl with the following in the side, cooked white rice, white shredded cheese, fresh jalepenos, sliced avacado, it is 1 of my favorite meals when we go out on date nights. i like to spoon the rice and other ingredients in a little at a time so they don tsp get too soft. it makes it a meal experience, rather than just soup., let me know what you think ., kilby

lard , vegetable oil or chicken fat, onions, diced, garlic cloves, minced, chicken stock, hominy, drained, carnitas , recipe above, tomatillo salsa , recipe above, salt, freshly ground black pepper