Pork Posole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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.

TRADITIONAL PORK POSOLE



Traditional Pork Posole image

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

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

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

MEXICAN POZOLE



Mexican Pozole image

Pozole, also known as posole, is a simple stew made with pork and hominy. This pozole rojo recipe uses red chile peppers and is easy and delicious.

Provided by Molly Watson

Categories     Dinner     Lunch     Side Dish     Appetizer     Soup

Time 2h50m

Yield 6

Number Of Ingredients 12

2 pounds pork shoulder (or butt)
5 to 6 cups water (cool; or enough to cover)
3 dried red New Mexico chiles (or other large, mild, dried red chiles)
3 cloves garlic
2 teaspoons salt (plus more to taste)
6 cups cooked hominy (or canned)
1 teaspoon dried Mexican oregano
Garnish: cilantro (chopped)
Garnish: scallion (chopped)
Garnish: radishes (chopped or sliced)
Garnish: green cabbage (finely sliced)
Optional: squeeze fresh lime juice

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

SMOKY PORK POSOLE



Smoky Pork Posole image

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

3 dried guajillo chile peppers, stemmed and seeded
4 cups low-sodium chicken broth
2 tablespoons vegetable oil
2 10-ounce bone-in smoked pork chops, diced (bones reserved)
1 white onion, diced, plus more for topping
5 cloves garlic, chopped
1 bay leaf
1 tablespoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
2 15-ounce cans white hominy, drained and rinsed
Kosher salt and freshly ground pepper
Sliced radishes and fresh cilantro, for topping
Lime wedges, for serving

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

POSOLE (MEXICAN PORK STEW)



Posole (Mexican Pork Stew) image

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

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

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.

RED POSOLE WITH PORK



Red Posole with Pork image

If you've never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig's head called for in many traditional versions), and most of the process is hands-off.

Categories     Bon Appétit     Soup/Stew     Hominy/Cornmeal/Masa     Pork     Garlic     Chile Pepper

Yield 6 servings

Number Of Ingredients 10

3 pounds pork shoulder (Boston butt)
1 large white onion, halved through root end, plus chopped for serving
2 heads of garlic, halved crosswise
1 bay leaf
3 whole cloves
10 guajillo chiles, ribs and seeds removed
6 dried chiles de árbol, ribs and seeds removed
Kosher salt
3 (15-ounce) cans white hominy, rinsed
Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

Steps:

  • Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2-3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.
  • Meanwhile, preheat oven to 350°F. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10-12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.
  • Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it's nearly falling apart, 45-60 minutes; season with more salt.
  • Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.
  • Do Ahead
  • Posole can be made 3 days ahead. Let cool; cover and chill.

SPICY PORK POSOLE



Spicy Pork Posole image

Provided by Kerri Conan

Categories     Self

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
6 ounces pork tenderloin, halved lengthwise
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 teaspoons chili powder
3 cups canned hominy (about 3 cans, 15 ounces each), drained
6 cups low-sodium vegetable broth
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 medium avocado, sliced
1 jalapeño chile, sliced

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.

AUTHENTIC MEXICAN POZOLE



Authentic Mexican Pozole image

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

Steps:

  • This recipe requires a simple prep.
  • Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
  • I boil my ancho chilies in a separate small pot for the garnish part(read below).
  • Now you are ready to cook.
  • Place the meat in a large saucepan and just cover with lightly salted water.
  • Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
  • Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
  • Remove meat and broth, reserving both.
  • Saute the remaining chopped onion and garlic in oil until translucent.
  • Add the remaining spices, stir for a minute.
  • Cut the reserved pork into 1 inch cubes and add to the pan.
  • Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
  • Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
  • If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  • Degrease the stew, taste for salt, and serve in soup bowls.
  • This is a delicious recipe and well worth the effort to make.
  • Garnishes that are always served with are:.
  • lots of lime/lemon wedges.
  • sliced radishes.
  • chopped cilantro.
  • Shredded cabbage(not red).
  • fresh/ packaged fried corn tortillas.
  • When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

SLOW-COOKER PORK POZOLE



Slow-Cooker Pork Pozole image

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 3h10m

Yield 6 servings.

Number Of Ingredients 12

1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

PORK POSOLE



Pork Posole image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Good olive oil
1 1/2 pounds lean, boneless pork loin, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1/3 cup small-diced poblano pepper
2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced
1 tablespoon minced garlic (3 cloves)
1 teaspoon chili powder
1/2 teaspoon dried oregano
6 cups good chicken stock, preferably homemade, simmering
1 (12-ounce) jar medium salsa verde, such as Goya
2 (15-ounce) cans white hominy, such as Goya, rinsed and drained
1 (15.5-ounce) can black beans, such as Goya, rinsed and drained
3 cups yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper
Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving

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.

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and ground pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced chipotle chiles in adobo
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15.5 ounces each) hominy, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup fresh cilantro
Lime wedges, for serving (optional)

Steps:

  • In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.
  • Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.

Nutrition Facts : Calories 325 g, Fat 9 g, Fiber 4 g, Protein 31 g

PORK POZOLE



Pork Pozole image

Take comfort in this Pork Pozole recipe tonight! The perfect comfort food, Pork Pozole is a rich stew with pork, veggies, hominy, salsa verde and more.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

1 lb. pork tenderloin, cut into 3/4-inch pieces
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Reduced Sodium Taco Seasoning Mix, divided
3 Tbsp. KRAFT Lite Zesty Italian Dressing, divided
1 large green pepper, chopped
1 onion, chopped
2 cups fat-free reduced-sodium chicken broth
2/3 cup TACO BELL® Verde Salsa
1 can (29 oz.) hominy, drained
6 Tbsp. light sour cream

Steps:

  • Toss meat with 1 Tbsp. taco seasoning in medium bowl.
  • Heat 1 Tbsp. dressing in Dutch oven on medium heat. Add meat; cook 5 min. or until evenly browned, stirring frequently. Remove meat from pan; set aside.
  • Add remaining dressing to pan. Add vegetables; cook 5 min., stirring frequently. Add remaining taco seasoning; mix well.
  • Return meat to pan along with the chicken broth, salsa and hominy; stir. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
  • Serve topped with sour cream.

Nutrition Facts : Calories 190, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

More about "pork posole recipes"

AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE
authentic-mexican-pozole-recipe-that-everyone-will-love image
2020-01-18 Set aside 1/2 cup of the broth from cooking the pork. Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes. Prepare the guajillo chilies by …
From mylatinatable.com


NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
new-mexico-posole-recipe-with-pork-pork-pozole-verde image
2021-01-30 Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot pork posole verde. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces. Brown on …
From highlandsranchfoodie.com


EASY PORK POSOLE RECIPE | COOKING LIGHT
easy-pork-posole-recipe-cooking-light image
Step 1. Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, …
From cookinglight.com


RED POSOLE WITH PORK RECIPE | BON APPéTIT
red-posole-with-pork-recipe-bon-apptit image
2017-04-18 Step 1. Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning ...
From bonappetit.com


PORK POZOLE - MEALTHY.COM
pork-pozole-mealthycom image
Season pork with salt and black pepper. Heat oil over medium-high heat in 6-quart saucepan and cook pork until browned on all sides, about 8 minutes. Transfer pork to a large bowl and set aside. Reduce heat to low and add …
From mealthy.com


SLOW-COOKER PORK POSOLE RECIPE - SAVING ROOM FOR …
slow-cooker-pork-posole-recipe-saving-room-for image
2019-02-14 Instructions. Trim any visible fat from the pork and cut into 1-inch pieces. Season with salt and pepper. Heat 1 teaspoon of vegetable oil in a large nonstick skillet over medium-high heat. Add half the pork pieces to the pan …
From savingdessert.com


PORK AND HOMINY STEW (POSOLE) – INSTANT POT RECIPES
pork-and-hominy-stew-posole-instant-pot image
Instructions. In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt. Secure the lid on the pot. Close the pressure …
From recipes.instantpot.com


POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
pozole-rojo-red-posole-recipe-simply image
2021-10-20 Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking …
From simplyrecipes.com


TRADITIONAL PORK POZOLE RECIPE | FOOD CHANNEL
traditional-pork-pozole-recipe-food-channel image
2018-04-13 1 Salt the cubed pork generously and sear it with the olive oil in the InstantPot. Add the hominy, green chili, spices, garlic, onion, lime juice guajillo pepper and the broth, stir to combine. 2 Place the top on, seal the steam lever …
From foodchannel.com


SLOW-COOKER PORK POSOLE RECIPE | EATINGWELL
slow-cooker-pork-posole-recipe-eatingwell image
Directions. Step 1. Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. …
From eatingwell.com


“LEFTOVER PORK” POSOLE VERDE – THE DINNER SHIFT
leftover-pork-posole-verde-the-dinner-shift image
Directions. In a large saucepan or small soup pot, heat olive oil over medium heat. Add onions and saute for 5 minutes. Stir in garlic and cumin and cook for 30 seconds more. Add the next 6 ingredients (stock through oregano) and bring …
From thedinnershift.com


PORK POSOLE | BETTER HOMES & GARDENS
pork-posole-better-homes-gardens image
This is a hodge-podge soup and lacks the delicate flavors of pozole. I want real recipe's, not kitchen experiments that college students could come up with if they open their fridge and put random things into a pot. Load More Reviews. …
From bhg.com


SLOW COOKER PORK POZOLE - THE MAGICAL SLOW COOKER
2022-01-13 Instructions: Cut tenderloin into 1” cubes and place in the slow cooker. Add the adobo seasoning powder, cumin, onion powder, chipotle chile powder, and oregano. Stir the spices and pork together. Add all remaining ingredients to the slow cooker, but add the dried chili peppers on top. Cook on low for 7 hours.
From themagicalslowcooker.com


RED PORK POSOLE - BETTER HOMES & GARDENS
Directions. Sprinkle meat with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook until browned on all sides. Transfer meat to a 5- to 6-qt. slow cooker. Repeat with remaining 1 Tbsp. oil and meat. Stir in next five ingredients (through oregano).
From bhg.com


PORK POSOLE RECIPE | TASTING TABLE
2016-10-06 Preheat the oven to 350º. In a large bowl, whisk together the flour, salt, pepper and cumin. Toss the pork shoulder in the flour to dredge, shaking off any excess flour. In a …
From tastingtable.com


EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE PIONEER WOMAN
2022-02-17 Set aside. In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork. In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan.
From thepioneerwoman.com


SIMPLE PORK POSOLE RECIPE - ETHAN STOWELL | FOOD & WINE
Directions. Step 1. In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours. Step 2. Transfer the pork ...
From foodandwine.com


15 CLEAR POZOLE RECIPE - SELECTED RECIPES
If you would like to thicken it up like chicken enchilada soup, then you can use masa harina (recommended) or cornstarch. What is this? Masa harina: whisk ¾ cup masa harina with 1 1 /2 cups of broth from the stew until smooth. Add to the pozole and bring to a simmer until thickened.
From selectedrecipe.com


RED PORK POZOLE RECIPE [STEP-BY-STEP] - MEXICAN FOOD JOURNAL
2021-08-23 Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn’t pull apart easily after 45 minutes, cook for another 15 minutes. When the pork is cooked remove it from the cooking liquid and set aside.
From mexicanfoodjournal.com


PORK POSOLE RECIPE | MYRECIPES
Step 1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 …
From myrecipes.com


AUTHENTIC RED PORK MEXICAN POZOLE - LEMON BLOSSOMS
2021-01-31 First, make the chili sauce by quickly simmering the dried chiles, tomato and onions in a mixture of broth, cider vinegar and cumin. This only takes a few minutes. Remove from the heat, cover and allow to steep for 15 minutes. Afterwards, put the chiles/broth mixture in a blender and process until smooth.
From lemonblossoms.com


15 PORK POZOLE BLANCO RECIPE - SELECTED RECIPES
How long does canned hominy take to cook in pozole? Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour. While hominy is cooking, make red chile purée: Toast dried chiles lightly in …
From selectedrecipe.com


21 INSTANT POT PORK POSOLE RECIPE - SELECTED RECIPES
To cook dried hominy, place 1 cup in a large pot and cover it with cold water. Bring to a boil and add plenty of salt to season it. Reduce heat to maintain a steady simmer, and cook until just tender, about 2 hours.
From selectedrecipe.com


BEST POZOLE RECIPE - HOW TO MAKE POZOLE - DELISH
2022-01-05 Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let ...
From delish.com


QUICK PORK POSOLE RECIPE | MYRECIPES
Step 2. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pork; cook 4 minutes or until browned on all sides. Remove pork from pan; set aside. Add onion and next 5 ingredients (through red pepper) to pan; cook 1 minute, stirring. Add beer; cook 30 seconds.
From myrecipes.com


HOW TO MAKE PULLED PORK FOR POSOLE? - VERYMEATY
The perfect cut of meat is the key to a superb Pork Posole dish. The usual pork pieces used in this recipe are pork butt (or Boston butt) and pork shoulder. To achieve the trademark fall-apart tender texture, you’ll need enough fat marbling in the pig. This dish, however, only requires roughly 2 1/2 pounds of pork. The majority of pork roasts ...
From verymeaty.com


AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
2020-09-08 Cook for 3-4 hours lowering the heat to prevent the water from boiling over. Discard the bay leaf. Remove and shred the pork. Return the pork to the Dutch Oven. Add the red chile sauce. Next the chili powder. Now add the cumin. Finally add the hominy and cook for an additional ½ hour to 40 minutes.
From bowl-me-over.com


QUICK PORK TENDERLOIN POSOLE' VERDE - MY KITCHEN LITTLE
2020-02-29 Transfer 1.5 cups of the mixture to a food processor and process until smooth. Add back into the pan. Add the pork back into the pot now, along with the juices. Allow the Posole’ to simmer (uncovered is fine) for 25 to 30 minutes and serve in bowls with sliced avocado, sour cream, radishes and crunchy chips, if desired.
From mykitchenlittle.com


PORK POSOLE - STOVE TOP OR SLOW COOKER - LAUGHING SPATULA
2021-10-03 NOTE: If using a slow cooker; Add cooked pork, onion, garlic, chipotle and spices to the cooker along with remaining ingredients. Stir well. Cook on low 5-6 hours or high 2-3 hours. Add cooked pork, hominy, broth and diced tomato to the pot. Bring to a simmer scraping up any bits from the bottom of the pan.
From laughingspatula.com


EASY PORK POSOLE RECIPE SLOW COOKER | DEPORECIPE.CO
2022-07-10 Easy Pork Posole Recipe Slow Cooker. Slow cooker pork posole recipe saving room for dessert slow cooker pork posole easy comfort food for chilly days slow cooker posole verde recipe bettycrocker com slow cooker posole something edible
From deporecipe.co


PORK POSOLE RECIPE | EATINGWELL
Step 1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon. Advertisement. Step 2. Reduce heat to medium-low; add onion and 2 tablespoons water.
From eatingwell.com


SOUTHERN STYLE PORK POZOLE - SOUTHERN EATS & GOODIES
Turn the heat back up to medium and bring to a low boil. When boiling, take it down to a simmer for 30 minutes, stirring occasionally. Take this time to prepare your preferred toppings and arrange on a plate or platter for easy access. Stir in the collard greens and the pulled pork and simmer for another 15-20 minutes.
From southerneatsandgoodies.com


HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK AND …
In a medium sized pot, add 4 cups of water, the whole tomato, and the prepared chiles. Bring the sauce to a boil, then cook for 15 minutes. Once the chili sauce has boiled for 15-minutes, turn off the heat. Allow the mixture to rest for an additional 15-minutes on the stovetop.
From beccaink.com


EASY TO MAKE LEFTOVER PORK POSOLE | THE DINNER BELL
2020-01-12 Heat a large pot over medium high heat on the stovetop and add in the 1 Tbs oil. Once the oil is heated, add in the diced red pepper and sauté stirring occasionally for 5 minutes until the pepper is softened and fragrant. Next, add in remaining ingredients including the 1 tsp paprika, 1/2 tsp salt, 7oz diced green chiles, 2 – 3 cups leftover ...
From thedinnerbell.recipes


PORK POZOLE RECIPE - CHEF'S PENCIL
2021-12-17 How to Make Pozole: Heat a large pot of water. Add the onion, garlic, salt, meat, and ribs. After a while, lower the flame and let the meat cook for about 2.5 hours or until it falls off the bone. While the meat is cooking, remove the layer of foam and fat that forms on the surface of the broth. If necessary, add more hot water to maintain the ...
From chefspencil.com


Related Search