STOP Simmering Pork in Plain Broth! 90% Are Making Mexican Pozole WRONG

Come closer, Mika, because today we are putting an end to watery, flavorless Pozole Rojo once and for all! If your pork always turns out dry and stringy, or your broth looks like an oily red puddle floating over water, you have been following modern shortcuts that completely miss the soul of Jalisco cooking. In this video, we leave the plain tap water and canned chili powders behind to unlock the generational secrets straight from my mother's handwritten recipe notebook in Guadalajara. From combining bone-in pork shoulder and trotters for natural collagen to blooming your hominy and frying a velvety sauce made of whole Guajillo and Ancho chiles, you will discover the exact traditional science of achieving a rich, glossy, lip-smacking Pozole Rojo. Plus, see how one fifteen-dollar pot creates four magnificent, dignified family meals all week long! Where are you watching from today? Tell me your city or country in the comments below, and let me know if you ever tried fixing thin pozole with extra oregano! If you love keeping a calm, clean, and peaceful home using old-school routines and sunshine, don't forget to visit my second channel for traditional cleaning wisdom. hashtag #PozoleRojo #MexicanPozole #AuthenticMexicanFood #TraditionalCooking #CarmelaCooks #MexicanRecipes #MexicanSoup