Mexican Easy And Good Posole. Posole, also spelled pozole, is a Mexican soup (stew) from pre-Columbian times made with hominy, peppers and some sort of meat. I'll probably freeze some for one of those nights when I don't feel like cooking and want something Quick and Easy and I'm sure it will taste just as good. Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles.

Get our best ideas for cooking this traditional Mexican dish. This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish. This is Mexican comfort food at it's finest and we can't get enough of it. You can cook Mexican Easy And Good Posole using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mexican Easy And Good Posole

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

Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and--with a few convenience items like canned hominy and chili powder--easy to make that we like it any time of year. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to New Mexican Pozole.

Mexican Easy And Good Posole step by step

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.
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.
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.
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 ......
Than put chille and broth in blender with 1 tooth of garlic.
Than your going to add what's in blender to the pork once the pork is ready.
Than your going to add 4tbl of oregano to posole.
Than your going to open your Juanita's maiz can and drain water and add maiz to posole add salt if needed.
And that's how I make my posole it's really good and easy just takes 3 hours to prep !!!!!!.

Slow Cooker Posole is a hearty Mexican soup that is brimming with tender shredded pork, hominy, and bold seasonings that will jump right off your spoon! The best pork to use in Posole is pork shoulder. The tough, fatty cut, is not only dirt cheap, it breaks down into exceptionally tender shreds after a long. Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy. Growing up, my mom always had a jar or two of hominy in the pantry.