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Easy Pozole Mexican Style
Easy Pozole Mexican Style

Before you jump to Easy Pozole Mexican Style recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

Healthy and balanced eating promotes a feeling of health and wellbeing. We have a tendency to feel way less gross after we increase our intake of healthy foods and lower our consumption of processed foods. A salad tends to make us feel much better than a piece of pizza (physically in any case). Selecting healthier food choices can be difficult when it is snack time. Finding goodies that really help us feel better and increase our stamina often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting treat.

If you are looking for a fast snack, you can’t go completely wrong with a whole grain one. Starting your morning with a piece of whole grain toast can give you that extra boost you need to get going. Eating on the run can be much healthier with whole fiber chips and crackers. Choosing whole grain foods is always better than eating the processed grains we commonly find in our grocery stores.

There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to easy pozole mexican style recipe. You can cook easy pozole mexican style using 5 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Easy Pozole Mexican Style:
  1. You need Pork ( I use shoulder)
  2. Provide Hominy ( Juanita 25 oz can)
  3. Use Chicken bullion ( Knorr 7.9 oz)
  4. Get Menudo seasoning mix (El Mexicano 3/4 oz)
  5. Use Chipotle peppers in Adobe sauce
Instructions to make Easy Pozole Mexican Style:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with fresh cabbage and radishes. Enjoy with chips or bread!

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