EASY PORK POSOLE
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
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
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.
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
PRESSURE-COOKER EASY PORK POSOLE
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. -Greg Fontenot, The Woodlands, TX
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.
Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 954mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
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.
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
EASY PORK POSOLE
I've made a number of posoles over the years; this is a new favorite. I really like the addition of cornmeal as a thickener, which also gives the finished product an extra helping of "corniness." On the table can include extra lime wedges and chopped cilantro, thinly-sliced radishes, and shredded cabbage. From allrecipes.com
Provided by lecole54
Categories Pork
Time 1h
Yield 4-6 serving(s)
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 517.3, Fat 22.9, SaturatedFat 6.3, Cholesterol 68, Sodium 883.9, Carbohydrate 47.2, Fiber 8.7, Sugar 8.6, Protein 30.7
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