How to Make Pozole : How to Prepare Chiles for Pozole


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.

2 comments on “How to Make Pozole : How to Prepare Chiles for Pozole”

  1. William the Conqueror says:

    Love this recipe! So does my entire family. I always make it and there is none ever left.

  2. Juanabelia says:

    Thank you for the recipe

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