Pozole

Pozole

Ingredients:

  • Goya Pozole: 1 package (about 14-16 oz, follow package instructions for cooking)
  • Tradiciones Andinas Peeled Hominy: 1 cup
  • Chicken or Vegetable Broth: 6 cups
  • Doña María Mole Verde or La Costeña Mole: 1 tablespoon
  • Goya Seasoning with Oregano: 1 packet (1 teaspoon)
  • La Morena Chipotle (optional): 1 teaspoon (adjust to taste)
  • Herdez Green Salsa or Herdez Red Salsa: 2-4 tablespoons per bowl (adjust to taste)

Recipe:

  • Cook Goya Pozole according to the package instructions, ensuring it’s well-cooked and tender.
  • If desired, add Tradiciones Andinas Peeled Hominy along with the pozole.
  • In a large pot, heat the chicken or vegetable broth.
  • Add a tablespoon of Doña María Mole Verde or La Costeña Mole and mix well until completely dissolved.
  • Add the cooked hominy and mote to the broth.
  • Season with Goya Seasoning with Oregano to give it a special flavor.
  • If you prefer a spicier taste, add a bit of La Morena Chipotle to the broth.
  • Serve the pozole in large bowls.
  • Add Herdez Green Salsa or Herdez Red Salsa to each bowl to taste, for extra color and flavor.

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