One of my mother's cooking secrets to a better pozole was to blend about 1/2 cup (depends on amount of soup) of hominy and pour it in while it cooks. This process would work as a thickener for the soup base. She didn't like watery looking pozole, so this did the trick. And makes it even more savory!
I love how some cultures top their soups and curries. Dont really have that with soul food but I think it adds something special! Thnx for another hitter! Lol
Thanks for sharing it looks amazing. I’m going to make it for Cinco de Mayo this Sunday.. plus add to menu : chicken taquitos with a mango jalapeño salsa and guacamole salad. Mmmm good 👍
So I just found you on RUclips and I made this recipe along with the Tamale recipe. Everyone who knows me knows I cannot cook! Or so we all thought ! I just have to say that I made these recipes and my husband and kids were impressed!!!! You made me into a really good cook with how easy your instructions were! Thank you....cooking the chicken Tinga recipe this week!
Looks good. For the toppings though, would it be acceptable to use chopped green onions instead of chopped white onions? And could I add chopped fresh cilantro leaves? Or would that be a big no-no? Thanks for posting this video.
Hello so far I have enjoyed your channel. I made Tinga last night! Thank you for your easy to follow recipe. Can you please do this red pozole with chicken? I do not eat pork. Also please do Tlacoyos, Memelas or Picaditas. I loved eating those in Mexico. I would like to learn to make them.
Just subbed yesterday I’m always looking for new and different dishes love your channel I’m from a mixed background Spanish and Italian both love food, both have amazing flavors built in. I have a foods background but never pursued a career in it but the love is still there keep bringing us great dishes please. Paul
Boiling the hominy that long.... does it now come out mushy? I usually cook mine about 30-40 min before meat is done so it retains some firm texture. I use the "mexican hominy". If I use the "Bush's" hominy, I dump it in the last few minutes because that would practically dissolve if it is cooked over 30 min.
Hi there ! Yes I know it may seem unusual to add the hominy at first but this the way my mother and I have made it for years and it comes out perfect every time 😊. If you find yourself needing to, go ahead skim the water. I didn’t have anything to skim. I find that allowing the water to boil before adding the meat helps with that.
@@VillaCocina It turned out really good. My boys, mom and I loved it! It only lasted two days between the four of us! Question..what size is your stock pot???
One of my mother's cooking secrets to a better pozole was to blend about 1/2 cup (depends on amount of soup) of hominy and pour it in while it cooks. This process would work as a thickener for the soup base. She didn't like watery looking pozole, so this did the trick. And makes it even more savory!
Do you add bullion or just salt?
@@MrRockfish01
It is better with salt, and that’s it.
I love that you used bone-in pork parts! Gracias.
I love how some cultures top their soups and curries. Dont really have that with soul food but I think it adds something special! Thnx for another hitter! Lol
Thanks for sharing it looks amazing.
I’m going to make it for Cinco de Mayo this Sunday.. plus add to menu :
chicken taquitos with a mango jalapeño salsa and guacamole salad. Mmmm good 👍
I made some chicken pozole tonight. I'm try it with pork next time. 👍
Villa Cocina, you inspire through your recipes and your passion is illustrated through your cooking. Mil gracias y mucho exito!
Thank you so much! Muy amable!
So I just found you on RUclips and I made this recipe along with the Tamale recipe. Everyone who knows me knows I cannot cook! Or so we all thought ! I just have to say that I made these recipes and my husband and kids were impressed!!!! You made me into a really good cook with how easy your instructions were! Thank you....cooking the chicken Tinga recipe this week!
You are so detailed with the measurements that it makes it so easy to shop for the ingredients. Subscribed fersure!! 😍
Love eating this when we go to mexico 🇲🇽
Lo sigues haciendo me encanta tus recetas. Gracias ❤
De nada! Gracias!
My favorite!
Pozole tastes good with sour cream on the tostadas, and Tapatio. I like it anytime too, not just in the cold season.
I love your videos! They are amazing.
Oohhhh yea! This will come in handy for Xmas
Wow que Rico posoleeeee quisiera probarlo bueno en mi mente jajajaj saludos 🖖
Saludos! 😊
Yes! I’ve been waiting for this. Gracias 😍
Awesome!!!!! ❤️
Thank you for your amazing recipes! Could you do a pupusas recipe
Mmmmm muy rico delicioso me encanta sencilla la receta fácil de aser pero muy rica adelante Rossana Dios contigo
Looks good. My choice for extra pico is my version of salsa macha. 👍🌶️🌶️🌶️
That looks very yummy.
Loved the recipe and your sweet narrative. Thank you for sharing with this Portuguesa :). I'll be trying it very soon.
So beautiful. Gorgeous vegetables. So jealous.
Looks good. For the toppings though, would it be acceptable to use chopped green onions instead of chopped white onions? And could I add chopped fresh cilantro leaves? Or would that be a big no-no? Thanks for posting this video.
Great video Villa I am going to add that to my bucket list, until then I will be looking forward to your next tasty video. Stay safe and happy....
Hope you enjoy it!
Hello so far I have enjoyed your channel. I made Tinga last night! Thank you for your easy to follow recipe. Can you please do this red pozole with chicken? I do not eat pork. Also please do Tlacoyos, Memelas or Picaditas. I loved eating those in Mexico. I would like to learn to make them.
I'm on it tomorrow looks fantastic
Just subbed yesterday I’m always looking for new and different dishes love your channel I’m from a mixed background Spanish and Italian both love food, both have amazing flavors built in. I have a foods background but never pursued a career in it but the love is still there keep bringing us great dishes please.
Paul
thanks for sharing. Food is a great map to our roots.
So delicious 😋
Video well done!
I'm back here..this is Lunch, next Tuesday.
Pozole for lunch sounds great to me!
OMG so delicious 👌🏻😉
Delicious
It really is! ☺️
wow looking so 😋😋😋😋
Thanks a lot 😊
Hi do you have a recipe for a chicken one, and this one was delicious!! i love your videos!
Not yet, but it's definitely in the plans.
@@VillaCocina Wouldn't that just be Chicken Tortilla Soup? Or does adding hominy change the name?
Is an 8quart stock pot big enough to make this recipe?
Hola, for how many people does your recipe serve? Thank you
FELICIDADES ROSANA Muy deliciosas Resetas puedes poner la Reseta de preparar Corundas MICHOACANAS THANK YOU GOD BLESS YOU
Boiling the hominy that long.... does it now come out mushy? I usually cook mine about 30-40 min before meat is done so it retains some firm texture. I use the "mexican hominy". If I use the "Bush's" hominy, I dump it in the last few minutes because that would practically dissolve if it is cooked over 30 min.
Hi. I’ve never seen hominy added so early in the process. What is the texture at the end? And do you need to skim the water during cooking?
Hi there ! Yes I know it may seem unusual to add the hominy at first but this the way my mother and I have made it for years and it comes out perfect every time 😊. If you find yourself needing to, go ahead skim the water. I didn’t have anything to skim. I find that allowing the water to boil before adding the meat helps with that.
@@VillaCocina great. I will try that. Thank you.
could you do a good way to cook menudo?
Do you have a green Pozole recipe?
What size stock pot did you use? I had to transfer the other half into my 7qt crock pot. I think I made enough to feed the whole neighborhood. 😮😂
Oh wow 😅 glad you found the way to make it work.
@@VillaCocina It turned out really good. My boys, mom and I loved it! It only lasted two days between the four of us!
Question..what size is your stock pot???
Please show Menudo!
I use ox tail.
No green pozole forthcoming?
My purée came out a little darker, is there a reason why?
It could be down to the blender. Ive noticed a difference in color when I started using my Vitamix. Your posole should taste amazing regardless.
Don't have the space to make that amount, I'll have to 1/4 it.
NO CILANTRO???? :)
I am a vegetarian, so I cannot watch your meat recipes. I am sorry 😞