How to cook POZOLE SOUP (**INSTANT POT RECIPE**)


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23 replies
  1. Abdiel Cipriano
    Abdiel Cipriano says:

    I won’t come over because this ain’t authentic you need bright red colors and make the broth from bone pork should and tomatoes y Chile’s cocidos boiled blend and put in brother mix wait a little put your maiz corn in let it rest for like 30 min and serve with separate Chile and tostadas chip corn

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  2. Antonia
    Antonia says:

    Im Mexican and this looks SO good!!! You did such an awesome take on it! Next time all you need is to sprinkle some oregano on top with tortilla chips on the side and you will not regret it!!!! AWESOME❤️

    Reply
  3. Maria Barajas-Sanchez
    Maria Barajas-Sanchez says:

    I realize that the recipes you have are your twist to them. Yet, I'm really bafelled by your version of posole. Now what you made is called chicken posole, but you put pork in it instead of chicken. Traditional posole has pigs feet, pork shoulder, and espinazo (neck bone). You can also use canned hominy. If you want to make it more authentic you can buy the canned Mexican style hominy. You also add about five California chiles, take the seeds out and the stem and then boil them to soften them. Then blend it all. NO CHICKEN FLAVORING ON A PORK DISH!

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  4. nikki flowers
    nikki flowers says:

    i watched your video for a bit…..until you started eating…..the noises….uuuggghhhh ruined it for me….the open mouth, so disgusting….sorry….cant watch anymore….have a great evening

    Reply

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