@notinregz: How not to march 🤣 #usmc #military

notinregz

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Region: US

Thursday 29 October 2026 16:00:00 GMT

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No Watermark .mp4 (0.89MB) No Watermark(HD) .mp4 (0.89MB) Watermark .mp4 (0.79MB) Music .mp3

Comments

Xelaeras :

The formation:

2026-10-29 18:23:30

6767

dashpiel :

instantly demoted 🤣🤣🤣

2026-10-29 16:39:31

2026

THE_SVEN :

“Bring a water source”

2026-10-29 16:05:49

5472

Ant Luv :

Bro the end fighting for his life

2026-10-29 23:01:13

1127

quinnbrown891 :

Promoted to what?

2026-10-29 23:15:22

425

David Fritz :

Squared TF away….with rounded corners…

2026-10-31 12:50:32

0

Denny’s Doodles :

Military isn’t what it used to be

2026-10-30 03:11:50

13

Solo :

Everyone in formation trying not to laugh

2026-10-30 18:17:20

74

Walter :

bro lookin at me like i did it 😭

2026-10-30 06:24:54

56

Chino :

Overthinking at its best

2026-10-29 18:14:54

296

M.J. :

The marines looking like does he really need to be promoted?

2026-10-29 21:50:19

185

Brosaurus :

His controller disconnected 🤣

2026-10-29 17:16:03

186

bellford88 :

Hit em with the 4 wheel drive

2026-10-29 16:02:22

1097

jamesb731📍 :

Everyone in that room:

2026-10-30 04:55:02

12

Senostar❌ :

Marine forgot how to marine

2026-10-29 17:04:01

53

Steph🧿🇩🇴 :

I NEED to see the rest cuz what😭😭

2026-10-30 18:54:52

9

Ilove_jesus :

You know it’s bad when he starts looking at the camera💔

2026-10-30 22:33:47

0

Nalani 🤙🏼 :

One eye contact and it’s over 😂

2026-10-30 14:03:12

8

Blessed.king :

He did great

2026-10-30 10:47:09

38

Totes :

SOMEONE DEFINITELY DARED HIM TO DO IT

2026-10-30 15:05:25

23

Dabing_King :

Everyone holding in their laugh😂😂

2026-10-30 12:43:37

6

steamedbuncx :

I knew someone that did this a lot in funeral detail and the amount of times he got grilled alive and still did it 💀

2026-10-29 22:38:23

9

Jake Martin :

Getting promoted on monday. This is what I fear

2026-10-29 19:38:04

37

Addy :

2026-10-29 23:42:46

9

Matt :

2026-10-29 16:07:20

20

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Discover the ultimate comfort food with this authentic Mexican Pozole Rojo recipe. Perfect for family gatherings, cold weekends, or traditional festive occasions, this hearty red pork and hominy stew is packed with a rich, smoky broth built from real dried chiles, tender slow-cooked pork shoulder, and aromatic Mexican spices. Master the classic stovetop method to bring a genuine taste of Mexican culinary tradition straight to your kitchen table. ⏱️ Prep & Cook Time • Prep Time: 25 minutes • Cook Time: 2 hours 30 minutes • Total Time: 2 hours 55 minutes • Servings: 6–8 servings 🛒 Ingredients For the Pork & Broth Base: • 3 lbs pork shoulder, cut into 2-inch chunks • 1 lb pork neck bones or shanks (for rich flavor and depth) • 1 large white onion, halved • 1 head of garlic, sliced crosswise to expose cloves • 3 dried bay leaves • 1 tbsp kosher salt • 12 cups water (or chicken stock) For the Red Chile Sauce: • 6 dried guajillo chiles, stems, seeds, and veins removed • 3 dried ancho chiles, stems, seeds, and veins removed • 2 dried chiles de árbol (optional, for an authentic kick) • 4 garlic cloves, peeled • 1 tsp ground cumin • 2 tsp dried Mexican oregano • 1 tbsp neutral oil or lard For the Stew & Traditional Garnishes: • Two 25 oz cans white hominy, thoroughly drained and rinsed • Finely shredded green cabbage or iceberg lettuce • Sliced crisp radishes • Finely diced white onion • Lime wedges • Extra Mexican oregano and dried chile flakes • Crispy corn tostadas 👩‍🍳 Step-by-Step Instructions 1. Simmer the Pork Base 1. Combine pork shoulder chunks, neck bones, halved white onion, garlic head, bay leaves, and salt in a large stockpot. 2. Pour in 12 cups of water and bring to a rolling boil over high heat. 3. Skim off any foam and impurities that rise to the surface for the first 10 minutes. 4. Reduce heat to low, partially cover, and simmer for 1.5 to 2 hours until the pork is fork-tender. 2. Rehydrate the Dried Chiles 1. Heat a dry skillet over medium-high heat and toast the cleaned guajillo and ancho chiles for 15–20 seconds per side until fragrant. Do not burn them. 2. Transfer toasted chiles to a heatproof bowl, cover completely with boiling water, and soak for 20 minutes to soften. 3. Blend and Fry the Red Chile Sauce 1. Drain the softened chiles, discarding the soaking water. 2. Add the chiles to a high-powered blender with 4 peeled garlic cloves, cumin, Mexican oregano, and 1.5 cups of the warm pork broth scooped from your stockpot. 3. Blend until completely smooth. Pass the sauce through a fine-mesh sieve into a bowl, pressing down on the solids. 4. Heat oil or lard in a skillet over medium-high heat. Pour in the strained chile sauce (watch out for splatters) and cook for 5–6 minutes, stirring constantly until it darkens and thickens. 4. Combine and Cook the Pozole 1. Remove and discard the onion halves, garlic head, and bay leaves from the pork pot. 2. Carefully pull the tender pork out onto a cutting board, shred or cut it into bite-sized pieces, and return it to the pot. 3. Stir the fried red chile sauce and the rinsed white hominy into the simmering broth. 4. Cook uncovered for another 30 minutes to allow the hominy kernels to open and absorb the rich, smoky red chile broth. Taste and adjust with extra salt as needed. 5. Serve with Traditional Accoutrements 1. Ladle the hot, fragrant red pozole into deep bowls. 2. Set up a family-style platter of garnishes so everyone can customize their own. Top generously with shredded cabbage or lettuce, sliced radishes, diced onion, a pinch of crushed oregano, and a heavy squeeze of fresh lime juice. Serve alongside crispy tostadas! #pozole #mexicanfood #soup #soupseason #homecooking Follow for more recipes.

Discover the ultimate comfort food with this authentic Mexican Pozole Rojo recipe. Perfect for family gatherings, cold weekends, or traditional festive occasions, this hearty red pork and hominy stew is packed with a rich, smoky broth built from real dried chiles, tender slow-cooked pork shoulder, and aromatic Mexican spices. Master the classic stovetop method to bring a genuine taste of Mexican culinary tradition straight to your kitchen table. ⏱️ Prep & Cook Time • Prep Time: 25 minutes • Cook Time: 2 hours 30 minutes • Total Time: 2 hours 55 minutes • Servings: 6–8 servings 🛒 Ingredients For the Pork & Broth Base: • 3 lbs pork shoulder, cut into 2-inch chunks • 1 lb pork neck bones or shanks (for rich flavor and depth) • 1 large white onion, halved • 1 head of garlic, sliced crosswise to expose cloves • 3 dried bay leaves • 1 tbsp kosher salt • 12 cups water (or chicken stock) For the Red Chile Sauce: • 6 dried guajillo chiles, stems, seeds, and veins removed • 3 dried ancho chiles, stems, seeds, and veins removed • 2 dried chiles de árbol (optional, for an authentic kick) • 4 garlic cloves, peeled • 1 tsp ground cumin • 2 tsp dried Mexican oregano • 1 tbsp neutral oil or lard For the Stew & Traditional Garnishes: • Two 25 oz cans white hominy, thoroughly drained and rinsed • Finely shredded green cabbage or iceberg lettuce • Sliced crisp radishes • Finely diced white onion • Lime wedges • Extra Mexican oregano and dried chile flakes • Crispy corn tostadas 👩‍🍳 Step-by-Step Instructions 1. Simmer the Pork Base 1. Combine pork shoulder chunks, neck bones, halved white onion, garlic head, bay leaves, and salt in a large stockpot. 2. Pour in 12 cups of water and bring to a rolling boil over high heat. 3. Skim off any foam and impurities that rise to the surface for the first 10 minutes. 4. Reduce heat to low, partially cover, and simmer for 1.5 to 2 hours until the pork is fork-tender. 2. Rehydrate the Dried Chiles 1. Heat a dry skillet over medium-high heat and toast the cleaned guajillo and ancho chiles for 15–20 seconds per side until fragrant. Do not burn them. 2. Transfer toasted chiles to a heatproof bowl, cover completely with boiling water, and soak for 20 minutes to soften. 3. Blend and Fry the Red Chile Sauce 1. Drain the softened chiles, discarding the soaking water. 2. Add the chiles to a high-powered blender with 4 peeled garlic cloves, cumin, Mexican oregano, and 1.5 cups of the warm pork broth scooped from your stockpot. 3. Blend until completely smooth. Pass the sauce through a fine-mesh sieve into a bowl, pressing down on the solids. 4. Heat oil or lard in a skillet over medium-high heat. Pour in the strained chile sauce (watch out for splatters) and cook for 5–6 minutes, stirring constantly until it darkens and thickens. 4. Combine and Cook the Pozole 1. Remove and discard the onion halves, garlic head, and bay leaves from the pork pot. 2. Carefully pull the tender pork out onto a cutting board, shred or cut it into bite-sized pieces, and return it to the pot. 3. Stir the fried red chile sauce and the rinsed white hominy into the simmering broth. 4. Cook uncovered for another 30 minutes to allow the hominy kernels to open and absorb the rich, smoky red chile broth. Taste and adjust with extra salt as needed. 5. Serve with Traditional Accoutrements 1. Ladle the hot, fragrant red pozole into deep bowls. 2. Set up a family-style platter of garnishes so everyone can customize their own. Top generously with shredded cabbage or lettuce, sliced radishes, diced onion, a pinch of crushed oregano, and a heavy squeeze of fresh lime juice. Serve alongside crispy tostadas! #pozole #mexicanfood #soup #soupseason #homecooking Follow for more recipes.

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