HOLIDAY PORK POSOLE
Provided by Tori Ritchie
Categories Soup/Stew Pork Sauté Christmas Low Cal High Fiber Dinner Christmas Eve Simmer Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
- Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
- Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
- Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.
- Available in the spice section of many supermarkets and at Latin markets.
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.
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
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
POSOLE (MEXICAN PORK STEW)
1 pot, 2 hours, and simple ingredients to make a delightful traditional Mexican stew. Perfect soup for a cold night! Best garnished with lots of cabbage, cilantro, and lots of lemon juice and served with toasty toastada shells.
Provided by SakiBomb
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
- While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
- Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
- Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
- Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
- Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
- Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
- Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.
Nutrition Facts : Calories 438.9, Fat 19.7, SaturatedFat 6.3, Cholesterol 67.1, Sodium 609.2, Carbohydrate 43.7, Fiber 9, Sugar 8, Protein 21.3
HOLIDAY PORK LOIN ROAST
This is the only way my family will let me prepare pork roast. A flavorful currant sauce complements each mouthwatering bite.-Karen Ellinwood, Liberty Center, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the soy sauce, sherry or broth, mustard, ginger, thyme and garlic; mix well. Pour 1 cup marinade into a large resealable plastic bag; add the roast. Seal bag and turn to coat. Refrigerate for 3 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade for basting., Drain and discard marinade. Place the roast on a rack in a roasting pan. Bake at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°, pouring the reserved marinade over meat during the last hour of baking. Baste occasionally. Let stand for 10 minutes before slicing. , Meanwhile, in a small saucepan, combine the sauce ingredients. Cook and stir for 4-5 minutes or until the jelly is melted. Serve with pork.
Nutrition Facts :
LYNN'S HOLIDAY PORK POSOLE
Steps:
- 1. Preheat oven to 350 degrees. Thinly slice 2 onions. Heat 4 T. oil in heavy large ovenporoof pot over medium high heat. Add sliced onions to pot and saute until onions begin to soften, about 3 mins. Add 1 T. plus 1 t. ancho chile powder and 1 T. plus 1 t. oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 c. broth. Bring to boil. Cover and transfer to oven. 2. Braise prk until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer prk to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight. 3. Discard fat from top of chilled juices, reserve juices. Chop prk into 1/2" cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 T. oil in heavy large pot over medium high heat. Add onions; saute until soft, stirring often, about 7 minutes. kAdd remaining 2 T. plus 2 t. plus 1 t. oregano, diced chiles, garlic and cumin. Stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. 4. Do Ahead. Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing. 5. Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro. What to drink/ Sangria is typically a summer drink, but it's great with this latin inspired menu and its super festive too. Make a red wine sangria using Zinfandel or Tempranillo and citrus fruit.
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- Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.
- Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
- Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.
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