Pozole chicken and pork
This type of pozole is basic, because nothing more contains meat and corn, it is considered the most classic of all. Its color is white, because it does not have any kind of sauce, nor Chile or additional technique. Once ready, if you feel like you can add the usual companions and additionally piquin, spicy sauce, red sauces (with tomato base) or green sauces (based on green tomatoes). White pozole is perfect for children to start With this traditional dish, because in principle it does not contain any spicy type. Dare and consent to your loved ones with this recipe following the step by step of Pozole Blanco with chicken and pork. A saucer full of nutrients!
Red pozole
The red pozole or Jalisco style is considered the most emblematic of all the pozoles that exist with the white. Its characteristic color acquires it thanks to the Chile Guajillo. Preparing it is not as complicated as it seems, because we explain it to you step by step and with luxury detail in our red pozole recipe. Do you want any pozole to stay a scandal? Because what is its variety the most important thing is to respect each of the stages of preparation and perform them separately, as we indicate below:- Prepare the corn. If it is a dry corn, clean it, put it on, crack it (there are those who remove the shell after cooking it), cook it, cool it and rinse it again to get the lime. If it is canned corn, just drain it, discard the water, rinse and use it.
– Prepare the meat. Cook and reserve the broth to use it later. Then chop or disinate the meat.
– Make the sauce for Pozole. Kitchen Chile, crush it until you get a paste along with the other ingredients that the recipe demands. Depending on the color of the pozole, it is used: wide chili, tree chiles, chili Guajillo and Chile Pasilla.
Pozole vegetarian with mushrooms
For people who do not consume meat there are also several versions of Pozole very tasty and prepared with any of its emblematic colors. In each one follows the same usual recipe, but the meat is replaced by a edible fungus. If you like vegetarian or vegan dishes follow the next step by step and put our vegetarian pozole recipe with mushrooms. It consists of tatemar (smoke) the chiles, but without burning them excessively (they should not be completely blackened), because if this happens the preparation will be bitter.
– The second alternative is to use dry chiles, because its flavor is more concentrated. In addition, if you use other ingredients such as tomatoes, also tatemall them to enhance the taste of sauce.
Wheat pozole
This version replaces the pozolero corn by wheat and as the region is added or subtracted, in addition, some culinary techniques are also changed. For example, some recipes contain ingredients such as beans, carrots, amaranth, nopal, greenish, beans or coriander. As for the technique in the State of Mexico, wheat spikes are chamuscan before wearing and cooking them. So, if you want to prepare this traditional Mexican food, just follow the steps of the wheat pozole recipe. This recipe also has a vegan version!
Chicken pozole
This preparation uses two types of corn (corn grains and peanut grains), and is usually consumed in both Michoacán and Jalisco. The base sauce can be green or red and the most used proteins are pork and chicken. Did your mouth already water? Well, take note of all the necessary steps so that you prepare this chicken pozole with corn. A sublime saucer! Keep this additional truquillo in mind: when aromatic herbs to Mexican pozoles always put them at the right time. For example, the laurel is placed during corn cooking and oregano just at the time of serving (rubbing it with the palms), thus the taste of the preparation will be balanced and tasty.
Pozole pork
The original red Pozole recipe contains parts of the pigs head, because there are more flavors, specifically in the ears and cheeks, although other parts of the animal are also used, such as the ribs or solid. A very important truquillo for Pozole to maintain its flavor is to monitor that the liquid is not consumed too much, and if so, more broth of the selected protein is added. The ideal amount of liquid occupies approximately 3/4 of the saucepan you use. Degusta one of the most sublime Mexican dishes that exist, just following our detailed step by pork red pozole. A taste experience!
Green chicken pozole
The green pozole is prepared with many types of meat, but mainly with pork and chicken. Its color comes from the mixture of tomato, epazote, poblano chili and pumpkin pepitas. Unlike the pozoles in the central area of the country, it is served with chicharrón, avocado and coriander. This preparation is considered a true exquisiteness and it is worth tasteing it at least once in life. So if you want to learn how to do green pozole, only our chicken green pozole recipe is still step by step. You will not have doubts!
Red vegan pozole
Here are another pozole recipe without meat, but this time we combine two types of fungi to enrich preparation: mushrooms and mushrooms. What broth can you use? Well, vegetable broth or simply water, although there are those who say that the broth subtracts flavor from chiles. An interesting suggestion for the presentation is to cut the fungi into strips, so they resemble meat. Vegan Pozole recipe.
Green pozole with pork
If you like the Green Pozole you need to taste this version with pork, because its flavor is succulent. In addition, it is an express recipe, because we use precooked pozolero corn, therefore, you will save several steps if you follow the indications that we give you below to prepare the green pozole recipe with pork. An easy and tasty pozole!
Michoacán style red pozole style
We close the list of Mexican pozoles. You can already delight with its flavor following our indications of Red Pozole style Michoacán. Now, you know that lettuce is indispensable as a companion of this dish, therefore, you cannot allow it to oxide, so you may be interested in the following tips:- Delive it and discard the defective parts.
– Wash the leaves very well and add disinfectant.
– Dry the leaves carefully using absorbent paper towels. They must be completely dried.
– Place them in a special container to refrigerate (with lid). Separate them from each other using paper towels that are absorbent.
– Save the package in the fridge. Put it in the vegetable drawer, because it is the least cold area.
– When using lettuce leaves cut them with a plastic knife preferably. Do it in medium and very thin strips, because they should not stand out from the spoon.
Other types of pozole
The origin of Pozole dates from the pre -Hispanic era when the ancient nahuas ate corn and meat grains, this was called Tlacatlaolli (the predecessor of Pozole). It is said that during that time the meat used came from human remains, and the dish itself, served for ceremonial rites. Then with the arrival of the Spaniards, it was replaced by animal meat and since then until now, Pozole evolved and diversified.I
– Pozole smoothy or scrambled
– Black Pozole with Huitlacoche and Beans
– Green pozole with pumpkin and challenges
– Pozole of seafood.
– Green Vegetarian Pozole
– White Vegetarian Pozole
– Pozole with fish and rice
– Green Pozole with sardines and shrimp
– Red turkey pozole
– Green turkey poet
– Red beef pozole with marrow
– Pozole with beef tail
– Language Pozole
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