MEXICAN POZOLE
Steps:
- Gather the ingredients.
- Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
- Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
- Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
- Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
- After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
- Serve the pozole in deep bowls.
- Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.
Nutrition Facts : Calories 571 kcal, Carbohydrate 26 g, Cholesterol 136 mg, Fiber 5 g, Protein 38 g, SaturatedFat 12 g, Sodium 1104 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
NEW MEXICO POSOLE (HOMINY STEW) RECIPE - (4.9/5)
Provided by á-5765
Number Of Ingredients 9
Steps:
- 1. Place posole in the 10 cups of liquid in large pot. Boil, reduce to simmer for 5 hours. If using a pressure cooker, cook for 45 minutes at 15 pounds of pressure. 2. Season pork shoulder and roast at 325 for 2-3 hours. When done cut or shred into bite sized chunks. 3. Add the pork to the cooked posole with additional water or broth if needed. Cook till tender. 4. Add the remaining ingredients and simmer for an addition 1-2 hours. 5. Add salt, if needed, and adjust seasonings to suit taste. Choice of Sides: warm tortillas, tomato salsa, red chile sauce, chopped tomatillos or ripe tomatoes, chopped green pepper, chopped onion, radishes, lime wedges, guacamole, diced green chiles, sour cream, shredded cheese.
PORK AND HOMINY STEW
Categories Soup/Stew Onion Pepper Pork Stew Quick & Easy Winter Cilantro Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.
SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)
There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.
Provided by bshemyshua
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8
PUEBLO WHITE POSOLE STEW
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
Provided by Stella Mae
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
- If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
- If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
- Adjust seasonings and serve with warm, flour tortillas.
Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4
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