Posole. It is also popular (under the older spelling posole) in the cuisine of New Mexico where it was a common dish among the Pueblo Indians residing along the Rio "Authentic Pozole Rojo (Red Posole) Recipe". Pozole, AKA posole or pozolé, is a traditional Mexican soup. Because making it is labor-intensive and time-consuming, it's often a treat for special occasions.

Posole Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado! Mexican pork posole crock pot slow cooker meal. Easy Mexican Pozole (Posole)- The Spice Kit Recipes. You can have Posole using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Posole

Prepare 8 of Chili pods.
It's of salt.
Prepare 3 lb of Neck bone (espinaso).
You need 2 can of Hominy (large).
It's 1 of onion.
It's of Topping.
It's 1 of Cabbage.
You need 1 of Valentina or Tapatio.
Prepare 4 of Lime.
Prepare 1 of Raddish.

Ridiculously easy, inexpensive Mexican pozole (posole) recipe that is sure to impress with pork, hominy, green chilies, and a twist of lime. Pozole, also known as posole, is a simple stew made with pork and hominy. Note: "Posole" or "pazole" are alternative spellings used to describe this dish. The final step is to enjoy!

Posole step by step

In a large pot put the meat to boil in plain water. Add the onion. (Make sure meat is already cut up). Add 1 large spoon full of salt..
When meat is nice and tender remove the onion. Grab your chili and take the stems off. Add the chili inside the pot and let them boil..
Once boiled add them in a blender. With the same juice from the meat add it to the blender and blend them. Set to the side once finished..
Open the 2 cans of hominy. Drain the juice then add the hominy in the pot of meat..
Now add the chili you blended. Stir it. Let it sit for about 15 minutes. Taste it to see if needs salt..
Serve your bowl and feel free to squeeze some lime. Add hot sauce. Put chopped up cabbage and chopped up raddish..

Notes. "Posole" or "pazole" are alternative spellings. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to. There is supposed to be plenty of broth. I have some dried hominy (posole) that I've been itching to use and this looks like the perfect opportunity!