Easy Pozole Jeff Recipes

EASY PORK POSOLE

Easy Pork Posole image

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

Ingredients

1 pound pork loin, chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1 onion, diced
2 tablespoons water
4 cloves garlic, minced
2 serrano peppers, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
¼ cup cornmeal
2 (15 ounce) cans hominy, drained
¼ cup chopped fresh cilantro
1 lime, juiced

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

Easy Pork Posole image

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

Ingredients

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

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.

EASY CHICKEN POSOLE

Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. Garnish with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, if you like.

Provided by Dorothy Denise Garcia

Categories Chicken Soup

Time 2h30m

Yield 10

Number Of Ingredients 11

Ingredients

4 tablespoons vegetable oil, divided
2 ½ pounds skinless, boneless chicken breast halves
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
4 tablespoons chili powder, or to taste
2 teaspoons salt, or to taste
1 teaspoon crumbled dried oregano
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

EASY POZOLE JEFF

Easy Pozole Jeff image

I found this years ago on the net (About.com, Southern US Cuisine) posted by someone named Jeff Winett. This is very quick and easy. It's just one of those fast crockpot recipes that is also good. JEFF'S NOTES: This version of the Mexican Pork and Hominy stew, know as Pozole (or Posole), is hands down the best version I've had. Since it is made in a slow cooker it is easy, but the combination of fresh meats and spices combined with canned items, make this dish come together with a true depth of flavor. Serve with the following to sprinkle on top: shredded jack cheese, lime wedges, chopped cilantro, and chopped onions.

Provided by bayousong

Categories Stew

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb lean pork butt, cut into 1-inch cubes
1 onion, chopped
2 garlic cloves, crushed
1 (8 ounce) can tomato sauce
2 (15 ounce) cans chili, without beans
1 (29 ounce) can hominy, drained
1 bay leaf
1 teaspoon dried oregano
1 teaspoon basil
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon chili powder (to taste)

Steps:

Combine all ingredients in a crockpot.
Cover and cook for about 6 hours.
See Jeff's notes for garnishes and serving suggestions.
Serve with warm tortillas.

Nutrition Facts : Calories 1345.9, Fat 114.6, SaturatedFat 41.9, Cholesterol 101.1, Sodium 1870.9, Carbohydrate 63.1, Fiber 16.2, Sugar 10.3, Protein 19.9

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