@die3lite: Ww2 edit #ww2 #ww2history #germanyww2edit #germany

Die3lite
Die3lite
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Wednesday 14 January 2026 10:34:10 GMT
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My first time making pozole rojo and I change my mind about the hominy. If done correctly, it's adds a nice texture to the soup. The first time I had pozole rojo, the hominy was hard and that alone made me not like pozole rojo... recipe by: @Claudia  POZOLE ROJO   3 quarts water 1.5  TBSP salt 1 lb pork neck 2 lbs pork shoulder, cut 1 inch ½ of a large onion 3 bay leaves 50 oz hominy (rinsed and drained)     Red sauce 8 chili guajillo, clean and de seeded 1 chili ancho ~2 cups of broth ½ TBSP chicken bouillon ½ TBSP oregano ½ tsp cumin ½ of small onion 2 cloves garlic   1. Bring 3 quarts of water to boil. Then add 1.5 TBSP salt, 1 lb pork neck bone and 2 lbs pork shoulder. Mix it in, bring to a boil and then skim out impurities. 2. Once impurities are scooped out, add ½ an onion and 3 bay leaves. Cover and simmer for 1.5 hours.  3. Meanwhile in a separate pot, add 8 chili guajillo (make sure this is clean and de seeded) and 1 chili ancho. Simmer for 10 minutes.  4. After 10 mins, remove chiles and add into a blender along with 2 cups pork broth, ½ TBSP chicken bouillon, ½ TBSP oregano, ½ tsp cumin, ½ of a small onion and 2 cloves of garlic. Blend til smooth. 5. By now, 1.5 hours have passed, add in 50 oz of hominy and the salsa you just blended… you might have to strain this. Cover and simmer for another 30 minutes 6. After 30 mins, check for salt and assemble a bowl with shredded cabbage, chopped onions, chopped cilantro, radish, lime, salsa macha and whatever other toppings you prefer.
My first time making pozole rojo and I change my mind about the hominy. If done correctly, it's adds a nice texture to the soup. The first time I had pozole rojo, the hominy was hard and that alone made me not like pozole rojo... recipe by: @Claudia POZOLE ROJO 3 quarts water 1.5 TBSP salt 1 lb pork neck 2 lbs pork shoulder, cut 1 inch ½ of a large onion 3 bay leaves 50 oz hominy (rinsed and drained) Red sauce 8 chili guajillo, clean and de seeded 1 chili ancho ~2 cups of broth ½ TBSP chicken bouillon ½ TBSP oregano ½ tsp cumin ½ of small onion 2 cloves garlic 1. Bring 3 quarts of water to boil. Then add 1.5 TBSP salt, 1 lb pork neck bone and 2 lbs pork shoulder. Mix it in, bring to a boil and then skim out impurities. 2. Once impurities are scooped out, add ½ an onion and 3 bay leaves. Cover and simmer for 1.5 hours. 3. Meanwhile in a separate pot, add 8 chili guajillo (make sure this is clean and de seeded) and 1 chili ancho. Simmer for 10 minutes. 4. After 10 mins, remove chiles and add into a blender along with 2 cups pork broth, ½ TBSP chicken bouillon, ½ TBSP oregano, ½ tsp cumin, ½ of a small onion and 2 cloves of garlic. Blend til smooth. 5. By now, 1.5 hours have passed, add in 50 oz of hominy and the salsa you just blended… you might have to strain this. Cover and simmer for another 30 minutes 6. After 30 mins, check for salt and assemble a bowl with shredded cabbage, chopped onions, chopped cilantro, radish, lime, salsa macha and whatever other toppings you prefer.

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