Trim stems from chiles; cut chiles lengthwise but not all the way through, and remove seeds. Transfer chiles to a small saucepan, and add 4 cups water. Bring to a boil over high; boil until ...

While you may think of tacos and enchiladas when someone brings up Mexican food, soups like pozole and menudo are not to be ...

Pozole Rojo. If there’s a better stew, we’ve never tasted it. Servings 12 people. Print Recipe. Equipment. 1 medium mesh strainer. 1 blender. Ingredients . 1x 2x 3x.

1. Put the pork in a large heavy stockpot or Dutch oven. Add 3 quarts water, the stock, garlic, and 1 teaspoon salt and bring to a boil. Skim off and discard any foam that rises to the surface ...

2½ pounds pork neck bones. 2½ pounds bone-in country-style pork ribs, cut into large pieces. Water. ⅓ cup plus 2 tablespoons California chile powder ...

Posole Rojo (Red Posole With Pork) Advertisement. Article continues below this ad. This posole is not spicy, but you can enliven it at the table with bottled hot sauce or homemade salsa.

Our classic pozole rojo is made with two types of chile — ancho and árbol — simmered with pork, cumin, bay leaf and Mexican oregano for a distinctly rich and traditional taste.

Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it. She was ...

Pots of posole, which were often consumed for celebrations, are pictured in Aztec codices from the 16th century. Five centuries later, posole remains a prized Mexican food.

If you're trying to find the absolute best cuts of pork for homemade pozole rojo, then listen to the advice of one chef who offers a few suggestions.