Vickie Gabaldon Hi Vicky, thank you so much for your support. I am glad you gave the recipe a try. I just posted a new recipe, I invite you to see it. Delicious pork chops in a green sauce.
It is actually very easy to do. I make it often for the same reason. One thing I do recommend is to add salt to your taste. The amount I use in this recipe is very minimal you can also use chicken bouillon.
I made this yesterday was really good! I did salt the chicken heavy though before I boiled it, then later added quite a bit more salt. But everything else was soooooooo good! Thank you! I have a new chicken posole go to!
This is probably the closest pozole recipe to my own that I've found on YT. The only significant differences are that I add two chipotles to the main pozole salsa as well as half an onion. And sometimes I add 1 or 2 roasted tomatoes to it, too. I know that's not orthodox, but if we have tomatillos in pozole verde, it's fine to add red ones to red pozole. Great work, you made me hungry immediately after eating lunch!
This was my very first time making red pozole and this recipe was very easy and only took a littler of time! I will say when you taste your broth to add some salt, cumin, season salt, and oregano. This can add more flavor to it🥰but so far I love ittt!
Ingredients for the Pozole * 3 pounds chicken breast bone in * 3 pounds of chicken drumettes * 3 lbs of hominy (1 can, I prefer Juanita’s brand) * 1 garlic head * 1/2 * Salt to taste * 10 california pepper * 8 cloves Directions: In a large pot add water 1/2 filled and bring to a boil Add chicken, 1 garlic head, hominy and salt. Cook for 30 minutes in medium high heat How to make the sauce: 10 - California pepers - deveine and rinse 8 - Garlics clovesIn a small pot add peppers and boil them for about 10 minutes in medium heat or until peppers a softIn a blender add the cooked pepper, and the 8 garlic cloves until you have a smooth sauce. Use a strainer to remove what ever skin left over from the peppers Add the sauce to the chicken and also add the hominy and mix. At this time you can taste the broth to make sure that it has the right amount of salt. If needed you can add more salt or chicken bullion if you add chicken bullion this will definitely enhance the flavor 100%. Cook for an additional 30 minutes in medium heat or until the hominy is nice and soft. How to make the very spicy salsa 2 cups of Chile de arbol peppers 3 tbsp of apple cider vinegar 1 tsp of dry oregano 2 bay leafs 5 cloves 3 large black peppers 6 garlic cloves Salt to taske Boil the peppers until soft about 15 minutes. Add all ingredients to a blender and blend until soft silky sauce. Toppings for the pozole Onions Limes Radish Cabbage Red Salsa Tortillas Shells I hope this helps. Let me know if you have additional questions. I will be posting soon, this last year has been difficult for me. I was diagnosed with cancer and I had all my chemotherapy treatments and now just recovering from treatment. But I think I am finally gaining enough energy to cook and edit my videos. I have so many recipes I want to share. The best recipe I can share is that if you add love as the main ingredient to all your recipes they will taste delicious
Often times I do use the same water. I don’t think it makes a difference on the flavor. Thanks for watching the video. One thing I do recommend is to use chicken bouillon to enhance the flavor. Have a wonderful day!
Hi, the alternative would be to use dry Japanese chili peppers. Those tend to be mild and still flavorful. If Those are still to hot you can also try, Puya peppers or Guajillo. Hope it helps
Hi Jessie Well I am not to sure where it originated from, but will tell you my story. I lived part of my childhood in a Magical Town called Yahualica which is in the state or Jalisco Mexico. That region is very well known for harvesting Chile de Arbol which is a hot 🥵 pepper. They use this type of salsa with many of their recipes. It goes well with pozole, tostadas and hard shell tacos. It is full of flavor. You can use a less spicy pepper such as Japanese red peppers. You will get the same flavor but more on the mild side. Thanks for watching the video. I will be posting soon but had to take a long break due to cancer treatments.
@@mamaluluskitchen3355 I was about to ask the same question but in the video I saw that you didn’t take the bone out of the chicken or did you do it? Just wonder
@@lisarigdon7638 Hi Lisa, I did not remove the bone. Removing the bone would make the broth less flavorful. If you are considering removing the bone than instead of salt use chicken bouillon or if you want to go all healthy remove skin, bone, use an organic chicken broth instead of water. Another option go to you local meat market & ask for hole chicken breast bone in and have then cut it in 4 parts. 1 hole Chicken breast for two people. I hope this helps.
Franz Henning - Hi Franz, I like to serve it with the bone on the chicken, but my husband is a picky eater so I always remove it before I serve his plate.
Just a kind word of advice from someone who attended culinary school, always wear hair up never leave it down for hygienic purpose. Thank you for the great recipe.
Rose Cervantes - will do. Thanks for your advice. Right now it’s short after chemotherapy treatment. But definitely will make sure to take care of important details like hygiene. Thank you Rose
Thank you for this, great presentation
That looks so delicious! Definitely going to try this
My go to video every time ❤
So happy to hear that. Happy Easter 🐣
I tried this and it came out amazingly delicious thank you for the tips
Vickie Gabaldon
Hi Vicky, thank you so much for your support. I am glad you gave the recipe a try. I just posted a new recipe, I invite you to see it. Delicious pork chops in a green sauce.
Was it spicy?
Made this dish, it was amazing! Thank you, will definitely be doing it again.
I would add chile de ardol for additional spice and smokiness.
Ok thanks
TBH I haven’t tried this yet but you make it sound so easy. Thanks and I can’t wait to learn what it tastes like.
It is actually very easy to do. I make it often for the same reason. One thing I do recommend is to add salt to your taste. The amount I use in this recipe is very minimal you can also use chicken bouillon.
Saving this video for later. Thank you for demonstrating how to make it. I look forward to trying it out :)
Well, I am very happy that you are willing to give this recipe a try. 🙂
I made this yesterday was really good! I did salt the chicken heavy though before I boiled it, then later added quite a bit more salt. But everything else was soooooooo good! Thank you! I have a new chicken posole go to!
I am glad you gave the recipe a try. Have a great day!
This is probably the closest pozole recipe to my own that I've found on YT. The only significant differences are that I add two chipotles to the main pozole salsa as well as half an onion. And sometimes I add 1 or 2 roasted tomatoes to it, too. I know that's not orthodox, but if we have tomatillos in pozole verde, it's fine to add red ones to red pozole. Great work, you made me hungry immediately after eating lunch!
All those additional ingredients would definitely add lots of flavor. Can’t wait to give it a try. Have a wonderful Sunday.
Wow
How many people will this feed? I’m looking to make this for our Christmas dinner.
This was my very first time making red pozole and this recipe was very easy and only took a littler of time! I will say when you taste your broth to add some salt, cumin, season salt, and oregano. This can add more flavor to it🥰but so far I love ittt!
What is the serving size? How many people can you feed with this receipe
I use a 12L pot I get an average about 20 servings on medium size bowl.
Can you send me the recipe. Thank you!
Hi is now in the description box.
Trying this for. Dinner😋
Olivia Franklin
Hi Olivia, I am sure you will love it!
I just finished making the pozole and it was really good. I could have used a little more salt though. Overall it was great, thank you 😊 👍🏻
I am glad it turned out. Salt always to taste also you can use chicken bouillon.
Can you please send me recipe. Thank you!
Ingredients for the Pozole
* 3 pounds chicken breast bone in
* 3 pounds of chicken drumettes
* 3 lbs of hominy (1 can, I prefer Juanita’s brand)
* 1 garlic head
* 1/2
* Salt to taste
* 10 california pepper
* 8 cloves
Directions:
In a large pot add water 1/2 filled and bring to a boil
Add chicken, 1 garlic head, hominy and salt. Cook for 30 minutes in medium high heat
How to make the sauce:
10 - California pepers - deveine and rinse
8 - Garlics clovesIn a small pot add peppers and boil them for about 10 minutes in medium heat or until peppers a softIn a blender add the cooked pepper, and the 8 garlic cloves until you have a smooth sauce.
Use a strainer to remove what ever skin left over from the peppers
Add the sauce to the chicken and also add the hominy and mix. At this time you can taste the broth to make sure that it has the right amount of salt.
If needed you can add more salt or chicken bullion if you add chicken bullion this will definitely enhance the flavor 100%. Cook for an additional 30 minutes in medium heat or until the hominy is nice and soft.
How to make the very spicy salsa
2 cups of Chile de arbol peppers
3 tbsp of apple cider vinegar
1 tsp of dry oregano
2 bay leafs
5 cloves
3 large black peppers
6 garlic cloves
Salt to taske
Boil the peppers until soft about 15 minutes. Add all ingredients to a blender and blend until soft silky sauce.
Toppings for the pozole
Onions
Limes
Radish
Cabbage
Red Salsa
Tortillas Shells
I hope this helps. Let me know if you have additional questions. I will be posting soon, this last year has been difficult for me. I was diagnosed with cancer and I had all my chemotherapy treatments and now just recovering from treatment. But I think I am finally gaining enough energy to cook and edit my videos. I have so many recipes I want to share.
The best recipe I can share is that if you add love as the main ingredient to all your recipes they will taste delicious
Thank you for the recipe. My prayers for you and your family. God Bless and Thank you again.
Why didn't you use the water you boiled the 1st peppers in when blending?
Often times I do use the same water. I don’t think it makes a difference on the flavor. Thanks for watching the video. One thing I do recommend is to use chicken bouillon to enhance the flavor. Have a wonderful day!
do you a more mild alternative for the very spicy salsa? I like the idea of adding more depth but wow that looks way too hot for me!
Hi, the alternative would be to use dry Japanese chili peppers. Those tend to be mild and still flavorful. If Those are still to hot you can also try, Puya peppers or Guajillo. Hope it helps
I've never seen that sauce you made at the end before - what is the official name for that kind of sauce/paste? Do you know the origins?
Hi Jessie
Well I am not to sure where it originated from, but will tell you my story. I lived part of my childhood in a Magical Town called Yahualica which is in the state or Jalisco Mexico. That region is very well known for harvesting Chile de Arbol which is a hot 🥵 pepper. They use this type of salsa with many of their recipes. It goes well with pozole, tostadas and hard shell tacos. It is full of flavor. You can use a less spicy pepper such as Japanese red peppers. You will get the same flavor but more on the mild side. Thanks for watching the video. I will be posting soon but had to take a long break due to cancer treatments.
Thank you for the info!! Great video, I wish you the best on your treatments 💖
Can I use all chicken breasts instead? I’m new to making posole and have my chiles soaking right now
Amanda Avelar, Hi Amanda, yes you can use chicken breast. However, I recommend you use bone in. This way you would get a tasty broth.
@@mamaluluskitchen3355 I was about to ask the same question but in the video I saw that you didn’t take the bone out of the chicken or did you do it? Just wonder
@@lisarigdon7638 Hi Lisa, I did not remove the bone. Removing the bone would make the broth less flavorful. If you are considering removing the bone than instead of salt use chicken bouillon or if you want to go all healthy remove skin, bone, use an organic chicken broth instead of water. Another option go to you local meat market & ask for hole chicken breast bone in and have then cut it in 4 parts. 1 hole Chicken breast for two people. I hope this helps.
@@mamaluluskitchen3355 thank you very much! this helps a lot🥰
I like your pots! Where are they from??
They are Renaware and I got the them from a Renaware consultant. I’ve had them for 10 years and I love them.
This looks absolutely delicious! Do you serve the pozole with the bones on the chicken or do you remove the bones before serving?
Franz Henning - Hi Franz, I like to serve it with the bone on the chicken, but my husband is a picky eater so I always remove it before I serve his plate.
I would change the salt to Knorr Chicken Bullion
I agree with you, but there is many people that do not like to use Bullion. Billion will definitely enhance the flavor.
This looks good. Was the hominem (idk now to spell it lol) canned?
Yes, it is canned.
Ahhhhh I hope I don’t mess this up lol 😱😭 my first time ever making this for 12 people so they better eat it and not complain. Thanks for the video!
Just make sure you before you serve to taste it for salt. If you need more you can always add chicken bouillon. Good luck
Do you have a list of the recipe?☺️
leilani terrones
Yes I do. I will add it to the description box later on this evening
Yummmm!
AMAZING LOVELY BEAUTIFUL P , THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Hi Lulu the garlic head that you put while boiling the chicken is it the same garlic that you used for the sauces?
Glenda Maliksi
Hi Glenda, no they are not the same. For the sauce I use 6 to 7 garlic cloves.
Where did you get that dish with all of the toppings for the pozole?
Liliana Berzoza
It was a gift from my mother, but you can find them in most Mexican grocery stores or Tijuana Mexico.
@@mamaluluskitchen3355 Where in Tijuana do i go for good cooking ware?
What kind of Chili's did you use for the salsa
The sauce that i put on the Pozole, I used California Peppers
For the spicy salsa I use either Chile de Arbol, Thai, Japones, or Indian peppers
Que rico sebe todo lo Que ase
Could I get the recipe please& Thank you and how much would you recommend for 25 people
Is now in the description box
Just a kind word of advice from someone who attended culinary school, always wear hair up never leave it down for hygienic purpose. Thank you for the great recipe.
Rose Cervantes - will do. Thanks for your advice. Right now it’s short after chemotherapy treatment. But definitely will make sure to take care of important details like hygiene. Thank you Rose
Can’t find recipe.
I will send it to you later this evening. Thanks for reaching out!
:D