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Before you jump to Pozole recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. These modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going more green.
Start out with changing the lights. Complete this for the entire house, not just the kitchen. Compact fluorescent lightbulbs are energy-savers, and you should use them rather than incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would likely keep plenty of bulbs out of the landfills, which is good. It goes further than merely replacing the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The kitchen lights specifically are often left on the whole day, just because the family tends to spend a lot of time there. Obviously this also happens in some other rooms, not just the kitchen. Try keeping the lights off unless you absolutely need them, and see exactly how much electricity you can save.
As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Green living is actually something we can all do, without difficulty. A lot of it truly is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to pozole recipe. To cook pozole you need 13 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Pozole:
- You need 6 qt water
- Use 2 pigs feet
- Get 2 white onions
- Use 1 head garlic
- Take 2 serrano chiles
- Get 7 oz can chipotles in adobo
- Take 1 bunch cilantro
- Provide 2 lb pork shoulder
- Use 1 bunch radishes
- You need 2 cans hominy
- Take 1 head cabbage
- Take 6 limes
- Provide 1/3 cup dried oregano
Steps to make Pozole:
- Rinse pigs feet in several changes of cold water. Soak for about 1 hour.
- Discard the soaking water and place the pigs feet in a soup pot. Add 4 qt water, 1 white onion (halved and peeled), and a head of garlic. Bring to a boil, then cover part way and reduce to a simmer. Hold that simmer for about 2 hours, skimming off the foam every so often.
- Meanwhile, place tomatoes, tomatillos, and all three chiles on a baking sheet. Coat lightly in olive oil and broil for about 7 minutes, turning half way through. You just want to get a little color on them to deepen the flavor. Place roasted vegetables in a blender. Add the can of chipotles.
- Dice up the pork shoulder. You can use some pretty big chunks, maybe 2" on average. If there's a lot of fat, you might want to remove some, but it's up to you.
- When the pigs feet are done (they should be super tender), take the onion and garlic out of the pot. Remove any remaining peel. A trick with the garlic is to slice off the stem end and squeeze the garlic out. Add the garlic and onion to the blender with the roasted vegetables. Give them a rough pulse. You want the puree to stay just a little chunky.
- Fish the foot out of the broth and discard.
- Drain and rinse the hominy and add it to the pot. Add the vegetable puree and the diced pork as well. Simmer for about 2 hours, skimming regularly.
- As the pozole simmers, prepare your garnishes. Dice the onion finely, clean up the cilantro, removing any dead or dirty looking leaves, clean and quarter the radishes, shave the cabbage finely on a mandoline (you probably don't need the whole head), and cut your limes into wedges.
- When the pork chunks are tender, add some water if the soup is too thick for your tastes. Season the broth with salt. Crumble oregano into the broth, stirring and tasting as you go, until you're satisfied. As with any strong flavor, be gentle. Even if you love oregano, you don't need it to be the loud guy at the party. And keep in mind it's going to get louder as it sits.
- Serve with your garnishes, on top or on the side, however you prefer.
Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork and hominy. The origin of pozole dates back to the discovery and use of corn, a staple food in Mexican gastronomy since the pre-Hispanic era. A broth of boiled hominy (dried maize kernels) is the base for all three types of pozole - green, white, or red. Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. This recipe for the traditional Mexican stew is a pozole rojo and features red chile peppers.
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