Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you the how to make the best pozole, Please believe me when I say this recipe is super easy and delicious, perfect to enjoy with your family in the upcoming holidays! keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! 😘
Original recipe: 🙈 ohhh have to love the improvement we have made…. that’s what life is all about 💕
Green Chicken Pozole :
🛑 Pots I use in my videos- calphalon
Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart 😊
Molcajete- gift from my mom & dad 😊💕
Comal – bed & bath beyond
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients: about 20-25 servings
** you can use chicken as well, just cook it in less time
For the meat:
1 lb neck bones or pork ribs
4 lbs pork loin
1 onion
1 garlic head
3 bay leaves
Salt (your liking)
110 oz hominy- my favorite brand is Juanitas
For the sauce:
20-25 new mexico/ chile guajillo pods
5 chile de árbol
3 chile pasilla
4 garlic cloves
1/2 onion
1 tbsp chicken bouillon
1 tbsp oregano
1 tsp cumin
1 serving of love 💕
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I Love You all, and after watching the old version of this recipe/video let me tell you that I’m very proud of how much we have improved! This is the same recipe I just changed the meat and method of cooking, tbh this is the best pozole I have ever made/ tasted , I can’t find any way to make it any better 🙈 I know a lot of you have tried it based on old video, we cut down on a lot of unneeded clips, straight to the point 😊💕 thank you so much for being part of my family and for allowing me to be part of YOURS!!!
Hola claudia, I made another of your recipes. The family enjoyed the pozole!!!!
Do you remove the neck bones when you remove the rest of the pork?
Is this the same Claudia that lives in Havasu?
Making this now 😊💕
I made this recipe from your video. So bomb everybody loved it. I have a question, how many chillies do you think I may need for a whole turkey?
We made pozole using your recipe! We loved it! First time using your recipe! Thank you ❤
Claudia,
Your cooking is sooo soo bomb!
Id be working and when the topic of cooking comes up I’d be like have you seen Claudia? They’d be lost for a second lol I’m like the YouTube who cooks
I’m always passing you down (: ❤
That Pozole looks delicious haven’t eaten pozole in a long time!👍😊❤️
Does the hominy absorb your broth or does it heat up the next day fine?
I already know how to make it I just clicked the video because she’s bad asf 😩
broke college student here. super easy instructions and way yummy. reminds me of my childhood. thank uuuuu
Honestly it taste to much of a thick consistency and I tried adding more water but the flavor still even taste the same I wasn’t a huge fan this time ☹️
Where can I find neck bones?
❤ dios mío está bien hermosa 🤩 this is my wife 😅
So, if I don’t want to make it red, should I add the cumin and other spices from the red sauce to the pozole itself?
Ayer hice pozole siguiendo tu receta y quedó delicioso👌🏼 también. He hecho la de la birria!! ❤️❤️🙏🏼
Everything was fire till fionaas face showed up lol
Omg I love your videos and you explain and show everything that needs to be shown keep up the good work
Claudia, I watched your old version and this side by side, I really prefer searing the meat and using shoulder vs. loin, loin is just too dry. I do like that you reduced the amount of liquid for the salsa and that you used the broth and the water from the chilies, you should also use it when getting more salsa from the blender. We use less Chili de Arbol because 5 is too many. Just a note you should demo straining the salsa to remove that pulp from the chilies.
All said though this is truly a worthy recipe and very authentic. Just curious why cook the oregano vs. serving plate side.
Ahh the classic Mexican bowl with the brown stripe
I do this pozole it's very good. Honestly I prefer it to my mom's.
Just followed this recipe. First time making pozole and my friends really enjoyed this flavorful soup.
Is this a spicy pozole or mild.. asking for the little ones
I don't meet this much I'm only feeding. Family of 5
Thanks!
OMG Claudia this was the best pozole I have ever made or tasted in my life!!!! Thank you for teaching me how to improve my cooking.
I can never go wrong with your recipes.
Forever grateful 🥲
Did you shred the neck bones/ pork ribs aswell or did u just leave those in there?
I don’t know what that is but that ain’t pozole … maybe Tex me version
Is it spicy with all the chiles you added in there or it’s just for taste ?
Thank you for the recipe! I tried it today and it is perfect!!
I thought posole was a body part…. thanks for explaining in detail what that word means