Great video...I wanna try this but wondering if I was to blend some corn tortillas or hominy with caldo if it would thicken pozole without changing flavor into a tortilla flavored soup?🤷🏽♂️. I like a thicker chile / caldo ...Thanks for sharing-👍🏽
If you like thick and deep red broth then you can add all of it. Most of the time I don’t add all of it so I save it to make another pot or you can also use it for enchiladas. Just make sure it is in an airtight container in the refrigerator.
Hi! I use California or if I can’t find California I will use Guajillo. You can also use New Mexico but use mild so your pozole doesn’t come out spicy. Let me know how it comes out! Enjoy!
Great video...I wanna try this but wondering if I was to blend some corn tortillas or hominy with caldo if it would thicken pozole without changing flavor into a tortilla flavored soup?🤷🏽♂️. I like a thicker chile / caldo ...Thanks for sharing-👍🏽
Yes! You can add a tortilla or 2 but make sure it’s a corn tortilla. Thank you!
So I see in the blender you let half of the red sauce. Is that the way you recommend this ?
If you like thick and deep red broth then you can add all of it. Most of the time I don’t add all of it so I save it to make another pot or you can also use it for enchiladas. Just make sure it is in an airtight container in the refrigerator.
What kind of Chili’s do you use?
Hi! I use California or if I can’t find California I will use Guajillo. You can also use New Mexico but use mild so your pozole doesn’t come out spicy. Let me know how it comes out! Enjoy!