BIG SKY POSOLE
Provided by Food Network
Categories side-dish
Time 12h35m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Soak the different colors of hominy in separate bowls of water overnight.
- In a small, dry skillet over high heat, roast the cumin and coriander seeds until they toast, about 2 minutes. When cool, grind in a food mill, mortar and pestle or clean coffee grinder.
- Strain the hominy and put each color variety in its own pot, generously covering with water. Add 1-ounce of the baking soda to each pot, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check hominy for tenderness; it does not have to be completely cooked as it will be cooked further in the stew. Strain and rinse the hominy.
- While the hominy is cooking, soak the dried chiles in hot water. When softened, remove the seeds and stems, then dice.
- In a separate stockpot, heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and coriander until the onions are translucent. Add the diced tomatoes, tomatillos, chiles, vegetable stock and cooked hominy. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours. The posole is done when the hominy is cooked through. Add the lime juice, cilantro, and season with salt and pepper, to taste.
- Posole is also delicious for breakfast, served over cornbread with a poached egg on top.
INSTANT POT CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
- Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
- Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.
SMOKY PORK POSOLE
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. Dried guajillo chiles give this dish a bright red color and mild heat that works wonders with smoked pork. For a refreshing crunch, garnish with diced onions, sliced radishes and cilantro.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
- Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
- Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1368 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
FELICITA'S POSOLE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 4h35m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Put the garlic onto a piece of aluminum foil and drizzle with a little olive oil. Close up the foil and roast until the garlic is soft, about 45 minutes.
- In a large skillet, heat a thin film of oil over moderate heat. Add the chiles and brown on all sides. Remove the chiles and set the skillet aside.
- Generously season the meat with salt and pepper. Reheat the same skillet over medium heat and cook the meat until well browned on all sides, about 15 minutes. Do this in batches to avoid crowding the pan, adding additional oil as needed. Remove the meat with a slotted spoon and set aside. Pour off the excess fat from the pan. Deglaze the pan with about 1/2 cup water, scraping the browned bits off the bottom.
- In a large pot, bring 4 quarts of water to a simmer and add the liquid from the skillet. Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour.
- Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste and adjust the seasoning.
- Serve the posole in soup bowls with the garnishes in individual bowls on the side.
- In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
- Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft.
- Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer.
CHILE-CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
- Photograph by Antonis Achilleos
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- Cut the pork off the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone. Pop the stems off the dried chiles and shake out the loose seeds.
- Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Once hot add the pork chunks, including the bone. Brown the pork on all sides.
- Move the pork to the sides of the pot. Add in the onion wedges and garlic. Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Push the chiles down under the liquid.
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- If using dried prepared posole, rinse well, then put in a bowl and soak in water to cover by 2 in. Let soak at least 4 hours and up to Drain.
- Put prepared posole in a large heavy saucepan or stockpot and cover with 8 cups water. Bring to a boil, covered; then reduce heat to medium-low and simmer, uncovered, 2 hours. Add remaining ingredients and cook 1 1/2 to 2 hours more, or until corn is puffed (almost like popcorn) and pork is fork-tender, stirring every now and then toward the end and adding enough hot water if necessary to keep posole covered.
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- Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
- The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
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- When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
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