Southwest Posole Recipes
POSOLE
Enjoy your dinner with this spicy stew made using pork, white hominy and tomatoes that's ready in 25 minutes. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spray large saucepan with cooking spray; heat over medium-high heat. Sprinkle pork with seasoning blend; spray with cooking spray. Add pork to pan; cook 4 minutes, stirring frequently, until browned.
- Stir in hominy, tomatoes and water. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, or until pork is no longer pink in center. Stir in cilantro.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Fiber 4 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg
SOUTHWEST POSOLE
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Becky Harder from Monument, Colorado, USA.
Provided by ElizabethKnicely
Categories Vegetable
Time 13h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak posole for 4-8 hours. Drain water.
- Combine ingredients in slow cooker.
- Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
- Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
- VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 379.1, Carbohydrate 3.6, Protein 0.7
PUEBLO WHITE POSOLE STEW
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
Provided by Stella Mae
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
- If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
- If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
- Adjust seasonings and serve with warm, flour tortillas.
Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4
SOUTHWESTERN POSOLE STEW
Golden hominy, which has the aroma and flavor of corn tortillas, is one of the highlights of this zesty stew.
Yield serves 4 ,1 1/4 cups per serving
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, and garlic for about 3 minutes, or until tender, stirring occasionally.
- Stir in the beans, hominy, water, tomato sauce, chili powder, cumin, and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until warmed through. Stir in the salt. Sprinkle with the Cheddar.
- Look for canned hominy, yellow or white, near the canned corn in the supermarket.
- (Per Serving)
- Calories: 227
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 2mg
- Sodium: 584mg
- Carbohydrates: 40g
- Fiber: 9g
- Sugars: 4g
- Protein: 10g
- Dietary Exchanges
- 2 Starch
- 2 Vegetable
- 1 Lean Meat
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