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What is Pozole?
Ingredients & Supplies for Pozole
Meat Preparation for Pozole
Cooking Meat for Pozole
How to Prepare Chiles for Pozole
How to Make Chile Puree for Pozole
Combining Ingredients for Pozole
Prepping Vegetables to Garnish Pozole
How to Cut Tortilla Strips for Pozole
Preparing Oil to Fry Tortilla Strips for Pozole
How to Serve Pozole
Summary: Instructions and demonstration for preparing guajillo chilies for adding to the Pozole; learn this and more in this free online cooking video about ethnic food taught by an expert in traditional Mexican cuisine.
Jenny Villagomèz is a East Los Angeles Native from Mexican descent. Cooking since she was merely 8 years old, she was taught to cook by her Grandmother, who was a renowned cook in East...read more
"Hi. My name is Jenny Villagomez and on behalf of Expert Village I'll be showing you how to make Pozole. Using your chiles guajillos. In this clip I'll be showing you how to prepare your chiles for your pozole sauce. Let's get all our chiles together. Guajillo, ancho and California. Guajillo chiles. Guajilllo chiles are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. Ancho chiles, otherwise known as pasilla, are dried poblano peppers and very commonly used in Mexican cuisine. They're brownish black and wrinkled. California chiles are dried Aneheim chiles and are very mild. Together, all these chiles make the perfect combination of spice and flavor. Take your medium non stick pan and place it on the stove with a medium flame. Pour some corn oil and let it heat up. Take your chiles and rip off the stem. Place the chiles on the pan. And using a pair of metal tongs just press them into the oil to evenly, lightly fry them. Do this on both sides and take them out. Do this to all your chiles and set them aside. You'll have wonderful chiles in no time."
eHow Article: How to Prepare Chiles for Pozole
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