Beef Tripe And Hominy Stew Posole Recipes

BEEF AND HOMINY

Steps:

• Saute the meat, celery, garlic, and onions in oil until onions are slightly soft.
• Add the chiles, tomato sauce, celery salt, cumin, chili powder, and pepper, and simmer for 5 minutes.
• Add drained hominy to the meat mixture and cook until hominy absorbs the color of the sauce.
• Place in serving bowl and top with grated cheddar.
• Makes 6 to 8 servings.

BONE STEW (OR POSOLE)

Steps:

• In a large pot put bones, chile and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered.

SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)

Steps:

• Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
• Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
• Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
• Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
• Remove meat, shred, return to pot, add herbs and salt to taste.
• Simmer, covered, 1 more hour.
• Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.

PORK AND HOMINY STEW

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.

PORK AND HOMINY STEW

Steps:

• In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.