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@opovoviu: @Rafael Cabral @THIAGO VIANA Agora Tainar é seu dia de Beleza, tão preparado? #rafaelcabralcy #mjmusiccy #fofoca

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opovoviu
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Thursday 30 July 2026 10:58:17 GMT
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jose.wellington831
Jose Wellington :
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2026-07-31 20:40:02
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Jose Wellington :
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🍯 POZOLE Deep red chile broth, fall-apart pork, chewy hominy — Mexico's ultimate celebration soup. 📝 INGREDIENTS: • 2.5 lbs pork shoulder, cubed • 1 onion, quartered • 1 head garlic, halved • 2 bay leaves • 5 dried guajillo chiles • 2 dried ancho chiles • 1 tsp cumin • 1 tsp Mexican oregano • 2 cans (25 oz) white hominy, drained • shredded cabbage • thinly sliced radishes • fresh cilantro • lime wedges • diced white onion • salt 👩‍🍳 STEPS: 1) Cover the pork, onion, garlic head and bay leaves with water; bring to a boil, skim the foam, then reduce to a low simmer. 2) Simmer covered 1.5-2 hours until the pork is completely fork-tender. 3) Stem and seed the dried chiles; toast in a dry skillet over medium heat 30-45 seconds per side until fragrant. 4) Soak the toasted chiles in hot water 20 minutes until soft; drain. 5) Fish 4 soft garlic cloves from the simmered head and blend them with the chiles, cumin, oregano and 2 cups of the pork broth until completely smooth. 6) Strain the red sauce through a fine mesh sieve into the pot and stir in the hominy. 7) Simmer uncovered 30-45 minutes so the broth turns deep red and the flavors marry. 8) Ladle into bowls and load with cabbage, radishes, cilantro, onion and lime wedges. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #pozole #mexicanfood #souplover #tiktokrecipes #hungryshelf
🍯 POZOLE Deep red chile broth, fall-apart pork, chewy hominy — Mexico's ultimate celebration soup. 📝 INGREDIENTS: • 2.5 lbs pork shoulder, cubed • 1 onion, quartered • 1 head garlic, halved • 2 bay leaves • 5 dried guajillo chiles • 2 dried ancho chiles • 1 tsp cumin • 1 tsp Mexican oregano • 2 cans (25 oz) white hominy, drained • shredded cabbage • thinly sliced radishes • fresh cilantro • lime wedges • diced white onion • salt 👩‍🍳 STEPS: 1) Cover the pork, onion, garlic head and bay leaves with water; bring to a boil, skim the foam, then reduce to a low simmer. 2) Simmer covered 1.5-2 hours until the pork is completely fork-tender. 3) Stem and seed the dried chiles; toast in a dry skillet over medium heat 30-45 seconds per side until fragrant. 4) Soak the toasted chiles in hot water 20 minutes until soft; drain. 5) Fish 4 soft garlic cloves from the simmered head and blend them with the chiles, cumin, oregano and 2 cups of the pork broth until completely smooth. 6) Strain the red sauce through a fine mesh sieve into the pot and stir in the hominy. 7) Simmer uncovered 30-45 minutes so the broth turns deep red and the flavors marry. 8) Ladle into bowls and load with cabbage, radishes, cilantro, onion and lime wedges. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #pozole #mexicanfood #souplover #tiktokrecipes #hungryshelf
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Ich fühle mich sehr sicher & beschützt. Zum Glück passt @asterpewpew auf mich auf. 🌝
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