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@abdalaziz233253: #جازان_العارضه

أبو إياد للفل البلدي
أبو إياد للفل البلدي
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Thursday 18 June 2026 18:58:51 GMT
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ماشاءالله تبارك الله
2026-06-18 21:06:22
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LEGUMES FROM AROUND THE WORLD 🫘 Every country and culture in the world has their own way of eating Legumes, so welcome to my new series, Legumes from around the world. This is part 7 and today we’re taking another trip to Mexico, to make a classic Pozole Rojo! A true Mexican classic, with dried hominy and bursting with flavour! 100g dried hominy soaked overnight 500g pork, (shoulder, ribs etc) 8 coriander stems 1 onion quartered 4 garlic cloves 2 litres water 6 guajillo chiles 2 ancho chiles 2 tbsp ground cumin 1 tbsp dried oregano 1 tbsp ground coriander salt to taste Start by cooking your soaked dried hominy in a large pot of boiling water - this should take 1.5-2 hours. Once cooked, drain and set aside In the meantime, add the pork to a large pot of cold water, bring to a rigorous boil for 15 minutes skimming off any scum. Once no more scum appears add the garlic, onion, coriander stems, cumin, coriander and oregano. Cover and cook for 1 hour 30 mins until soft and tender. Now remove the pork, and chop. Add the dried chillies to the pot, cook for a further 20 minutes, then remove alongside the garlic and onion and blend to a smooth paste. Then add back to the pot alongside the hominy and cook for a further 20 minutes. Season to taste with salt, then serve and enjoy with the meat on top or inside the soup! #legumes #pozole #mexicanfood #mexico #FoodTok
LEGUMES FROM AROUND THE WORLD 🫘 Every country and culture in the world has their own way of eating Legumes, so welcome to my new series, Legumes from around the world. This is part 7 and today we’re taking another trip to Mexico, to make a classic Pozole Rojo! A true Mexican classic, with dried hominy and bursting with flavour! 100g dried hominy soaked overnight 500g pork, (shoulder, ribs etc) 8 coriander stems 1 onion quartered 4 garlic cloves 2 litres water 6 guajillo chiles 2 ancho chiles 2 tbsp ground cumin 1 tbsp dried oregano 1 tbsp ground coriander salt to taste Start by cooking your soaked dried hominy in a large pot of boiling water - this should take 1.5-2 hours. Once cooked, drain and set aside In the meantime, add the pork to a large pot of cold water, bring to a rigorous boil for 15 minutes skimming off any scum. Once no more scum appears add the garlic, onion, coriander stems, cumin, coriander and oregano. Cover and cook for 1 hour 30 mins until soft and tender. Now remove the pork, and chop. Add the dried chillies to the pot, cook for a further 20 minutes, then remove alongside the garlic and onion and blend to a smooth paste. Then add back to the pot alongside the hominy and cook for a further 20 minutes. Season to taste with salt, then serve and enjoy with the meat on top or inside the soup! #legumes #pozole #mexicanfood #mexico #FoodTok

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