Authentic Mexican Pozole

Prepare onions, garlic peel, cut onion, chopped 2 cloves of garlic, chopped peppers and jalapeno, if you are using them drain the polenta and rinse.

Boil over medium heat, remove the raised foam, weaken the fire and cook for 45 minutes with a lid

Canned polenta, pork soup (If you do not have pork soup, add chicken soup, like 2 to 4 cups, depending on your taste, eye amount is like), green peppers, jalapeno (optional)

If necessary, simmer for an additional 60 minutes until green peppers and onions are mixed in the broth.

When my anchovy pepper boils (about 15 minutes), then I put them in a mixer and I will bring in 1 1/2 glass of water, 1 clove of garlic, 2 tablespoons of onion and about 1 tablespoon salt and pepper Add. I mixed it with a thin one and then tightened to separate the liquid from its "pulp". I threw pulp on soup because I like it, you can throw it away if you are too hot. If necessary, you put the remaining liquid on the plate for the guest to add to their ball. be careful. very hot!

For authentic Mexican cuisine, there are voluminous soup made from polenta and pork, "small meat" including Pozole, tortilla, various salsa and toppings, and all kinds of corn meal. The beloved dessert is fritters, relatives of Mexican donuts or fritters, accompanied with a rich Champura Cup, Sugar Hot Chocolate

If you do not know what kind of pole is what you might want to know what I'm talking about. Pozzle (also called POSOL) is a Mexican stew traditionally made with pork and polenta, covered with delicious chili soup. There are countless changes, but every recipe has essential ingredients. I put a green chilli soup almost like tomatillo salsa verde, but did not concentrate so much. To make, I put chicken legs peeled off bone, Tomatiros, onion, jalapeno, chicken soup, oregano, salt into a big oven in the Netherlands. Partially covered, boiled at high temperature. When it boils, boil the heat and cook for 40 minutes.

Red pork pozzle soup is my favorite Mexican food. It is simple, simple, rich and satisfying. Pottsle is pork or chicken - this recipe requires pork - and chopped onions, radish slices, mexican oregano and minced cabbage or lettuce chopped in some urban chili and gentle spicy melon juice and polenta lime Mix the juice with a small amount of spray. It is a perfect dish. Is it difficult to make real poles? No, it is not so, it is very troublesome. This is a dish when you share food and fun time with friends and family. This is worth the effort. Once you do it, you will be asked to do it each time you gather. You will see

My friend, Mexico's appetizing cook Ricardo Muñoz Zurita's Godfather developed this recipe of pozole rojo, mimicking the taste of materials used in the United States found in Mexican pozoles. The combination of mint, coriander, clove, bay leaf, oregano, pepper gives the soup a sweet and warm taste like Epazotte (Greek oregano and mint's bitter herb) and Santa Claus. (Santa Claus) Oaxaca headband with flavor. Sweet vanilla of peppermint and anise. Do you really need to start a broth from scratch? No You can use prepared fish (fish, crustaceans or chicken) and enrich it with scents, herbs, spices and seafood / meat / vegetables. We made chicken pox of very early evening with chopped roast chicken and boxed ingredients. I used it as homemade soup and made chicken, soup, scent. Otherwise my pozole will have a dark and flat taste.