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@yum.chi: nag Jollibee na nga lang, pinag relapse pa #fyp #backburner

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whoisdisgrace
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Thursday 12 March 2026 05:32:09 GMT
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Let’s make Pozole rojo de puerco ( pork pozole) one of my favorite meals of all time 🥹😅 . . Recipe: Boiling: 2 pounds pork neck bones or a mix of pig feet 3 pounds pork shoulder/butt roast 13-16 cups water 1 whole onion 1 head garlic 4 bay leaves Salt Chile sauce: Blend with 3 cups of broth 12 chile guajillo 3 ancho/pasilla 4 chile arbol ( optional if you want it spicy) 4 garlic cloves 1/2 a small onion 1 teaspoon mexican oregano Salt and chicken bouillon Cumin, pinch optional) 1/2 teaspoon peppercorn 1 can hominy Sometimes I add 1/2 a cup of hominy in the blender to get a thicker broth. . . Remove all seeds from dried Chiles. Add 2 tablespoons oil to a pan and add the strained Chile sauce. Simmer for a couple minutes. Let pork simmer for about 40 minutes to an hour or until the meat is fork tender. You can remove the meat and shred with a fork if you don’t want chunks of meat. Add the hominy and continue simmering until hominy is soft. After adding the sauce and the soup comes to a simmer remove some of the oil that floats to the top. I like to leave some but feel free to remove as much as you’d like. . Let the soup simmer together to let all the flavors combine. #pozolerojo #posole #mexicanchristmas #christmas #merrychristmas #mexicanfood #pozolerojo #mexicanrecipe
Let’s make Pozole rojo de puerco ( pork pozole) one of my favorite meals of all time 🥹😅 . . Recipe: Boiling: 2 pounds pork neck bones or a mix of pig feet 3 pounds pork shoulder/butt roast 13-16 cups water 1 whole onion 1 head garlic 4 bay leaves Salt Chile sauce: Blend with 3 cups of broth 12 chile guajillo 3 ancho/pasilla 4 chile arbol ( optional if you want it spicy) 4 garlic cloves 1/2 a small onion 1 teaspoon mexican oregano Salt and chicken bouillon Cumin, pinch optional) 1/2 teaspoon peppercorn 1 can hominy Sometimes I add 1/2 a cup of hominy in the blender to get a thicker broth. . . Remove all seeds from dried Chiles. Add 2 tablespoons oil to a pan and add the strained Chile sauce. Simmer for a couple minutes. Let pork simmer for about 40 minutes to an hour or until the meat is fork tender. You can remove the meat and shred with a fork if you don’t want chunks of meat. Add the hominy and continue simmering until hominy is soft. After adding the sauce and the soup comes to a simmer remove some of the oil that floats to the top. I like to leave some but feel free to remove as much as you’d like. . Let the soup simmer together to let all the flavors combine. #pozolerojo #posole #mexicanchristmas #christmas #merrychristmas #mexicanfood #pozolerojo #mexicanrecipe
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