POZOLE ROJO (RED POZOLES)
“I’ve been cooking this dish for only about 7 years. I ate it growing up, but my wife asked for it, so I had to master the recipe. My wife and kids love it. It’s a great meal for the winter and when I make it, my family gathers around the table and we all enjoy.” -Phillip
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes
• 3-5 pounds pork shoulder • 1 pork bone • Cumin (to taste) • 2 bay leaves Ingredients
• Salt (to taste) • Pepper (to taste) • 6 chiles de árbol (seeds removed) • 2 guajillo chiles (seeds removed)
• 2 chopped onions (1 for the pozole, 1 for toppings) • 2 bunches cilantro (remove large stems and chop) • 2 whole garlic cloves, minced
Submitted by Philip R., CA LVN
Instructions
1. Prepare the pork and broth. In a large pot, add the pork shoulder, pork bone, cumin, bay leaves, and one chopped onion. Cover with water and bring to a boil. Reduce heat to a simmer and cook for approximately 2-3 hours, skimming off any foam or impurities that rise to the surface.
2. Prepare the chiles. While the pork is cooking, remove the seeds from the chiles de árbol and guajillo chiles. Toast the chiles lightly in a dry pan until fragrant, then soak them in hot water for 10-15 minutes to soften. 3. Blend the chiles. Once softened, blend the chiles with a small amount of the soaking water until smooth. Strain the mixture to remove any solids.
4. Combine ingredients. Add the blended chiles mixture to the pot with the pork. Stir well to combine. Add salt and pepper to taste. 5. Prepare the toppings. Chop the second onion and cilantro for toppings. 6. Serve. Ladle the pozole into bowls and garnish with the chopped onion and cilantro. Serve hot and enjoy!
YELLOW RICE CASSEROLE
“Yellow rice only calls for 2 tbsp butter when cooking. My niece, who is no longer with us, told me ‘just put the whole stick, it’ll be so much better.’ I always remember her when I make it. For a family get-together, I don’t have to ask what to bring; it’s understood that I am to bring this casserole.” -Cecelia
Prep Time: 5 Minutes
Cook Time: 20 Minutes Total Time: 25 Minutes
Ingredients
• 1 package yellow rice, cooked as directed (family size recommended) • 2 cans Mexicorn
• 2 cans cream of celery soup (can substitute with cream of chicken or cream of mushroom) • 1 package shredded cheese
Submitted by Cecelia W., AL Nurse (Retired)
Instructions
1. Preheat your oven to 350°F (175°C). 2. In a large casserole dish, combine the cooked yellow rice, Mexicorn, and cream of celery soup. Mix well. 3. Evenly top the mixture with the shredded cheese.
4. Bake in the preheated oven for 25 minutes. 5. Remove from the oven and cover. 6. This dish can be prepared ahead of time and baked closer to dinner.
2026 | Recipes by Nurses, for Nurses
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Elite Learning
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