Gringo Green Posole For 2 Gluten Free Recipes

GRINGO POSOLE

Gringo Posole image

My own version of posole! Stew made with hominy, garlic, peppers and pork meat. This is made in the slow cooker. I tried to make the stew as colorful as possible, which is why I use both white and yellow hominy and green and red bell peppers. This recipe is best the next day reheated. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. It is awesome on a cold winter day and is great to take to pot luck dinners. Can be doubled or reduced in size to accommodate any number of people, and is a relatively foolproof recipe!

Provided by Lisa D Courtney

Categories Soup

Time 4h5m

Yield 10

Number Of Ingredients 14

Ingredients

1 cup water, or more as needed to cover
1 tablespoon vegetable oil, or as needed
½ pound pork stew meat, cut into 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cubes beef bouillon
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can white hominy, undrained
1 (15.5 ounce) can yellow hominy, undrained
1 tablespoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground black pepper

Steps:

Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours.
Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 17.7 g, Cholesterol 13.6 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 594.7 mg, Sugar 2.2 g

GRINGO POSOLE

Gringo Posole image

My own version of posole! Stew made with hominy, garlic, peppers and pork meat. This is made in the slow cooker. I tried to make the stew as colorful as possible, which is why I use both white and yellow hominy and green and red bell peppers. This recipe is best the next day reheated. I love it best with cornbread or EVEN BETTER, fresh flour tortillas. It is awesome on a cold winter day and is great to take to pot luck dinners. Can be doubled or reduced in size to accommodate any number of people, and is a relatively foolproof recipe!

Provided by Lisa D Courtney

Categories Soup

Time 4h5m

Yield 10

Number Of Ingredients 14

Ingredients

1 cup water, or more as needed to cover
1 tablespoon vegetable oil, or as needed
½ pound pork stew meat, cut into 1-inch pieces
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 cubes beef bouillon
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
1 (15.5 ounce) can white hominy, undrained
1 (15.5 ounce) can yellow hominy, undrained
1 tablespoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground black pepper

Steps:

Pour water into slow cooker, and set the cooker to High to preheat. Heat the vegetable oil in a large skillet over medium heat, and brown the pork on all sides, stirring occasionally, about 10 minutes. Place the browned pork into the hot water in the slow cooker, leaving oil in the skillet. Cook and stir the green and red bell peppers, onion, and garlic in the hot skillet over medium-low heat until the onion is translucent, about 5 minutes. Transfer the vegetables into the slow cooker. Drop in the bouillon cubes. Add water if necessary to barely cover the ingredients, set the cooker to Medium, and cook until the vegetables are tender, 1 1/2 to 2 hours.
Pour in the diced tomatoes with chiles, and stir to combine. Cook for 1 more hour; stir in the hominy with liquid, cumin, red pepper, and black pepper, and cook 1 additional hour.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 17.7 g, Cholesterol 13.6 mg, Fat 5.8 g, Fiber 3.6 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 594.7 mg, Sugar 2.2 g

GRINGO GREEN POSOLE FOR 2 (GLUTEN-FREE)

Gringo Green Posole for 2 (gluten-free) image

I learned to make Posole married to a Puerto Rican while living in New Mexico. Green chiles are more popular there than any others. While I know that the traditional dish has red chiles, I have always made it with green chiles and/or tomatillos. It is the perfect comfort food for a cold rainy day!! I would like to thank Juliann Esquivel for her delicious traditional recipe and the idea to use chocolate when making the pork. It's a touch of genius!!

Provided by Karin Ellzey @puregrace

Categories Other Soups

Number Of Ingredients 23

Ingredients

PORK LOIN
1-1/12 pound(s) pork loin
2 clove(s) garlic, pressed
1 teaspoon(s) cumin
1/4 teaspoon(s) clove, ground
1/2 teaspoon(s) oregano, dried
1/4 teaspoon(s) salt and pepper, each
2 teaspoon(s) cocoa and chile blend (cocoa and chipotle pepper)
POSOLE-SOUP
2 clove(s) garlic, pressed
1/2 medium onion, yellow, peeled and chopped
1- 30 oz can(s) posole, white or golden, rinsed and drained (hominy corn)
1- 16 oz can(s) hatch green chile enchilada sauce
1- 8 oz can(s) tomatillos or other green chile salsa
1 /2 box(es) chicken stock
GARNISHES
2 - limes, cut in wedges
1 - avocado, cut in small cubes
4 - radishes, sliced
1 package(s) lettuce, diced
1 - corn tortillas, or chopped chips (make gluten free!!)
1 can(s) ancho chile, chopped, or other fresh chile of your choice
1 - fresh cilantro

Steps:

clean and dry the pork loin. place it in a zip lock bag. mix all the dry ingredients in a small bowl, then pour herbs and spices into the bag over the pork loin. close the bag and massage the pork until covered with seasoning. place in the frig over night. (the pork juices will help keep the seasonings on.) place roast in a small roasting pan. if the loin doesn't have much fat on top, place 1 slice of bacon on top, then set the pan in the oven. cook for about 30-40 min @ 350 degrees F. the internal temp should read 160 degrees f, before removing from the oven. When cool, dice half of the roast into small bite sized pieces. You can use the remaining roast for another dinner tomorrow night, or you can double the posole soup recipe and have more posole . . .
press 2 cloves of garlic into a small stock pot or other non-reactive pot. (chile is murder on aluminum pots and pans.) add a small amount of olive oil (i use less than a tablespoon) to saute over medium high heat. Add chopped onions. I dont stir much so I get a little brownness on the onion. remove from the flame when the onions are turning clear but have some caramelization on the edges. They should still be slightly crunchy. Add rinsed and drained hominy, enchilada sauce, tomatillos or salsa, and chicken stock. Add diced pork loin. simmer till hot and flavors have had a chance to meld, about 30 min. Watch for evaporating liquid and add more chicken stock or water to keep a slightly thick and hearty consistency.
scoop warm soup into bowls and dress with garnishes.

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