POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Provided by Dustbunni
Categories Grains
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.
PORK AND HOMINY STEW
This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!
Provided by BRANDI T
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
- Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
- While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
- Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g
HOMINY SOUP WITH PORK AND LIME
Cf. "Pozole con Puerco y Lima" From pepperfool.com. I must admit that I played around with this recipe, given that: a) I don't have a pot big enough for the whole thing (4 quart), so I kind of made 2/3 of it, although I did use a whole pound of ground pork as well as the full amount of onion and garlic; and b) I don't have chiltepin pepper so I used a combination of chimayo chili powder and African Bird pepper. I also added a 1/2 teaspoon of cumin and a couple of handfuls of cilantro to the broth, as I was giving part of it to a friend just out of the hospital. Delicious!
Provided by lecole54
Categories Pork
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place the pork, onion, garlic, and pepper into an iron skillet or dutch oven, gently and cook until onion is transparent and pork has cooked through. Drain off fat, if any.
- To a dutch oven or large stockpot the rest of the ingredients. Heat through and simmer until flavors have blended. With limes, be careful how much salt you use - maybe add at the end of cooking.
- Garnish bowls of this soup with chopped cilantro and a lime wedge. This recipe will serve many people - at least a platoon!
Nutrition Facts : Calories 348.2, Fat 15.7, SaturatedFat 5.3, Cholesterol 46.3, Sodium 637, Carbohydrate 34.3, Fiber 5.1, Sugar 6.9, Protein 17
PORK AND HOMINY SOUP WITH CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.
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