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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: Tips for the final presentation of your completed Pozole dish including garnishing with vegetables; 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. Final presentation of pozole with garnished veggies. Now that our poZole is done cooking and our veggies are cut we are now ready to serve. Since this is a hot soup be sure to be careful when serving your guests. I always place a tiny plate underneath the bowl. With a ladle just pour in the soup. Be careful. It's really hot. Go ahead and add your cabbage. Next, your radishes. Then your cilantro and onion. Some tortilla chips and a squeeze of a lemon wedge. And voila! Pozole. The ultimate holiday meal that'll have your friends begging for seconds."
eHow Article: How to Serve Pozole
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