New Mexican Pozole

Drain the wet polenta and place it in a large stock pot. Cover with water and boil. Boil a small fire for 1 hour

While cooking Polenta, I will make red peppers sauce. Lightly dry the cheese with a grill of cast iron skil or stove until the fragrance becomes faint. Wear gloves and cut the bile in the longitudinal direction with a pairing knife. Remove stems and seeds and discard them. Put the pepper in a pot and cover it with 4 glasses of water.落 Please calm down for 30 minutes. In the blender, you can use some cooking water to make the puree a smooth paste, if necessary. Puree should have consistency of milkshake

Please prepare pork belly and pork belly. After cooking for 1 hour, add pig's shoulder, pig belly, onions, clove leaves, garlic, cumin. Add enough water to cover 2 inches and then return the smooth lick. Add water occasionally, taste the soup, and cook for about 2 1/2 hours until the meat becomes soft and the sheath softens and breaks. Remove fat from the surface of broth

Stir 1 cup of chili puree and simmer for 10 minutes. Please taste the seasoning and fix it. (At this point, the ankle is completely cooled and can be heated later, please refrigerate for up to 3 days.)

For the service, put prostitutes, meat and soup in a wide bowl. Decorate guests through onion, lime's wedge, parsley, oregano's bowl

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.