TRADITIONAL PORK POSOLE
Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.
Provided by mic_babe
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
- Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
- Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g
POSOLE (MEXICAN PORK STEW)
1 pot, 2 hours, and simple ingredients to make a delightful traditional Mexican stew. Perfect soup for a cold night! Best garnished with lots of cabbage, cilantro, and lots of lemon juice and served with toasty toastada shells.
Provided by SakiBomb
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
- While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
- Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
- Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
- Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
- Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
- Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
- Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.
Nutrition Facts : Calories 438.9, Fat 19.7, SaturatedFat 6.3, Cholesterol 67.1, Sodium 609.2, Carbohydrate 43.7, Fiber 9, Sugar 8, Protein 21.3
POSOLE (MEXICAN PORK STEW)
I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.
Provided by Starman5
Categories Stew
Time 1h5m
Yield 8 16 two cup servings (8 quarts), 16 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
- In remaining oil, saute onion until tender, about 4 minutes.
- Add garlic, cooking for just a minute more.
- Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
- Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
- Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
- Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
PORK POSOLE
Provided by Ina Garten
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
- Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
EASY PORK POSOLE
Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.
Provided by TJ Lombard
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Season pork with salt and pepper.
- Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
- Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.5 g, Cholesterol 37.4 mg, Fat 10.3 g, Fiber 5.5 g, Protein 16.2 g, SaturatedFat 2.7 g, Sodium 748.3 mg, Sugar 5.7 g
POZOLE (MEXICAN PORK AND HOMINY STEW)
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
- When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
- Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
- Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
- Serve soup in individual heated soup bowls.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams
More about "posole mexican pork stew recipes"
HOMEMADE PORK AND HOMINY STEW (POZOLE) RECIPE - THE …
From thespruceeats.com
4.2/5 (195)Calories 571 per serving
NEW MEXICAN PORK STEW (POSOLE) | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
From highlandsranchfoodie.com
HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK …
From beccaink.com
4.5/5 (2)Total Time 4 hrs 30 minsCategory SoupCalories 467 per serving
POSOLE RECIPE - EASY, AUTHENTIC MEXICAN STEW - PLATTER TALK
From plattertalk.com
15 WHAT IS MEXICAN POZOLE - SELECTED RECIPES
From selectedrecipe.com
15 POZOLE FOOD - SELECTED RECIPES
From selectedrecipe.com
PORK POZOLE VERDE RECIPE | THE NOVICE CHEF
From the-greatest-barbecue-recipes.com
15 HOW DO YOU MAKE POZOLE - SELECTED RECIPES
From selectedrecipe.com
NEW MEXICAN PORK STEW (POSOLE) | COOK'S COUNTRY RECIPE
From americastestkitchen.com
MEXICAN POSOLE STEW RECIPE - FOODGURUUSA.COM
From foodguruusa.com
10 AUTHENTIC MEXICAN PORK RECIPES TO MAKE TONIGHT
From insanelygoodrecipes.com
PORK POZOLE VERDE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
15 POZOLE SAUCE - SELECTED RECIPES
From selectedrecipe.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
15 HOW TO MAKE POZOLE ROJO DE RES - SELECTED RECIPES
From selectedrecipe.com
POSOLE - MEXICAN PORK STEW - FARM BELL RECIPES
From farmbellrecipes.com
POZOLE ROJO MEXICAN PORK AND HOMINY STEW RECIPES
From dmax.youramys.com
POSOLE - MEXICAN PORK AND HOMINY STEW - MY HUMBLE KITCHEN
From myhumblekitchen.com
You'll also love