Easy Pozole Mexican Style. I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!

Heat oil in large pot on medium heat. Stir in broth, enchilada sauce, green chilies, and spices. Tastes just like the homemade Pozole my Mexican friends make! You can have Easy Pozole Mexican Style using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Easy Pozole Mexican Style

You need of Pork ( I use shoulder).
Prepare of Hominy ( Juanita 25 oz can).
It's of Chicken bullion ( Knorr 7.9 oz).
Prepare of Menudo seasoning mix (El Mexicano 3/4 oz).
It's of Chipotle peppers in Adobe sauce.

In a large skillet, heat oil over medium-high heat. This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. This recipe makes enough for a large crowd with plenty of leftovers! The leftovers will keep, refrigerated, for about a week or can be frozen for up to three months.

Easy Pozole Mexican Style step by step

Fill out a large pot with water (I used approximately 2 gallons of water) and bring to a boil. Rinse pork and place in boiling water. Add the chicken bullion ( I use the whole container; you can add more or less). Cook on low-med heat until the pork is tender, making sure it's always under water..
Pork should be tender when the meat begins to fall off the bone. Remove any bones or undesired fat. Add 4 cans of hominy (any desired amount) and menudo mix ( I use 1/2 bag). Simmer ingredients for 20 minutes..
Carefully pour out the sauce (not the actual pepper) from the chipotle pepper can. Add the desired amount of spice ( a little goes a long way so beware). I add 3 sazon packets to add a bit more of flavor and give the soup a nice red color but it's not necessary..
If you would like to make your own sauce instead of using chipotle sauce: bring to a boil a "bunch" of dried ancho peppers or chile de arbol (which is real spicy). Pour the chiles with some of the boiled water and blend in a blender. Pour the chile contents into a strainer (you want the sauce and not the peel or seeds). Mix with pozole..
Garnish with fresh cabbage and radishes. Enjoy with chips or bread!.

To freeze, transfer the pozole to freezer containers or bags with as little air as possible to prevent freezer burn. Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Inside: Pozole is a traditional Mexican soup that is full of different flavors, loved by many, and is consumed year-round. *Looking for Pozole Verde? Get the recipe here* Para leer en Español, haz click aquí One of my all-time favorite meals is Pozole. It is especially great on cold winter days when my body is asking … Posole, or pozole, is a rich stew, typically made with slow cooked pork, hominy, green chiles, and lots of delicious toppings.