Mexican Food Easy Pozole for beginners Red Posole 2020 EL Pato Enchilada sauce, Pork & Hominy delish

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides protein while cornmeal is a budget-friendly alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned tomatoes

Bell peppers offer a milder flavor, while canned tomatoes can be more economical.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor, while sour cream is a cost-effective option.

Cut pork shoulder into small cubes.

Wash hands after cutting meat.

Add pork to a pot of hot water.

Add about 4 bay leaves to the pot.

Season with salt and pepper, approximately half a spoon of pepper and one spoon of salt.

Cut half an onion and add it whole to the pot.

Crush a couple of garlic cloves and add them to the pot.

Wash cilantro and add it to the pot with stems included.

Let the mixture cook for about an hour.

Carefully add hominy to the pot spoon by spoon to avoid splashing hot water.

Remove some water from the pot and place it in the empty hominy can for later use if needed.

Add about half a can of El Pato enchilada sauce to the boiling pot.

Remove more water from the pot if necessary to accommodate the enchilada sauce.

Stir the mixture and let it cook for another hour and a half.

Add a little chili powder for extra spice, if desired.

Cut up cabbage finely for texture and crunch.

Chop up radishes for added texture and a spicy kick.

Prepare about six lemons for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary