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Pozole
Pozole

Before you jump to Pozole recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

Enjoying healthy foods makes all the difference in the way you feel. Increasing our intake of healthy foods while reducing the intake of unhealthy ones contributes to a more balanced feeling. A bit of pizza will not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a difficult task because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?

Just about the most popular treats is low fat yogurt. Eating fat free yogurt in place of a wholesome larger lunch is not a good idea. You can not beat yogurt when it comes to a nutritious snack though. It is a protein-rich source of wholesome vitamins and minerals. Yogurt is often eaten to help maintain the digestive system because it is so easily digestible by many people. Yogurt mixes perfectly with nuts and seeds. It’s an simple way to reduce sugar while still enjoying a tasty snack.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to pozole recipe. To cook pozole you only need 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pozole:
  1. Prepare water
  2. You need pigs feet
  3. You need white onions
  4. You need garlic
  5. Prepare serrano chiles
  6. Prepare can chipotles in adobo
  7. Provide cilantro
  8. Use pork shoulder
  9. Take radishes
  10. Provide hominy
  11. You need cabbage
  12. Take limes
  13. Use dried oregano
Steps to make Pozole:
  1. Rinse pigs feet in several changes of cold water. Soak for about 1 hour.
  2. Discard the soaking water and place the pigs feet in a soup pot. Add 4 qt water, 1 white onion (halved and peeled), and a head of garlic. Bring to a boil, then cover part way and reduce to a simmer. Hold that simmer for about 2 hours, skimming off the foam every so often.
  3. Meanwhile, place tomatoes, tomatillos, and all three chiles on a baking sheet. Coat lightly in olive oil and broil for about 7 minutes, turning half way through. You just want to get a little color on them to deepen the flavor. Place roasted vegetables in a blender. Add the can of chipotles.
  4. Dice up the pork shoulder. You can use some pretty big chunks, maybe 2" on average. If there's a lot of fat, you might want to remove some, but it's up to you.
  5. When the pigs feet are done (they should be super tender), take the onion and garlic out of the pot. Remove any remaining peel. A trick with the garlic is to slice off the stem end and squeeze the garlic out. Add the garlic and onion to the blender with the roasted vegetables. Give them a rough pulse. You want the puree to stay just a little chunky.
  6. Fish the foot out of the broth and discard.
  7. Drain and rinse the hominy and add it to the pot. Add the vegetable puree and the diced pork as well. Simmer for about 2 hours, skimming regularly.
  8. As the pozole simmers, prepare your garnishes. Dice the onion finely, clean up the cilantro, removing any dead or dirty looking leaves, clean and quarter the radishes, shave the cabbage finely on a mandoline (you probably don't need the whole head), and cut your limes into wedges.
  9. When the pork chunks are tender, add some water if the soup is too thick for your tastes. Season the broth with salt. Crumble oregano into the broth, stirring and tasting as you go, until you're satisfied. As with any strong flavor, be gentle. Even if you love oregano, you don't need it to be the loud guy at the party. And keep in mind it's going to get louder as it sits.
  10. Serve with your garnishes, on top or on the side, however you prefer.

It's just as yummy cooked this way. The only change was that I added some pieces of chicken to the soup. A simple easy recipe for Instant Pot Chicken Pozole that can also be made on the stove top. Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup. Red Pozole Garnish can include Shredded Lettuce or Cabbage according to the region.

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