Posole Hominy With Chiles Chorizo And Queso Fresco Recipes

POZOLE ROJO (MEXICAN HOMINY STEW)

Steps:

• Before going to bed, place the corn into large bowl and cover with plenty of water.
• The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.
• Cut off the little "heads" on the corn grains. If you want the kernels to bloom then you need to "de-head" the kernels. De-heading means to pick off those little tips with your fingers anc cut them off. (read notes)
• Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.
• While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.
• Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.
• After three hours the corn will start to "bloom" and the broth will have a thick consistency.
• Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.
• Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.
• Cook for about 2 to 3 hours, making sure the meat is always covered with liquid, adding more water if necessary. Once the meat and kernels are very tender, adjust with salt and turn off the heat.
• If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.

POZOLE ROJO

Steps:

• Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
• Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
• Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
• Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
• Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
• Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
• Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
• Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
• Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
• The posole can be made up to 3 days ahead. Let cool; cover and chill.

GREEN CHILE POSOLE

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

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.

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

POSOLE (HOMINY) WITH CHILES, CHORIZO, AND QUESO FRESCO

Steps:

• If using canned posole, just rinse and drain. If using frozen posole, boil in water for about 1 hour, or until tender. Preheat the broiler on high. Adjust the rack so that it is 3 inches from the heat source. Roast the poblano, jalapeño, onion, and garlic under the broiler. Turn using tongs until the skins are blackened. Remove from the oven and place in a small bowl, cover with plastic wrap, and let steam until cool. Remove the blackened skins, stems, and seeds, discard and coarsely chop. In the meanwhile, remove the stems, seeds, and membranes from the dried chiles and discard. Toast the ancho and arbol chiles in a dry skillet over low heat, shaking and turning the chiles until softened and fragrant. Be careful not to burn. Remove, place in a small bowl, cover with hot water, and cover the bowl with plastic wrap. Let them steep for 15 minutes to soften. Remove the chiles from the water, remove and discard the seeds, and coarsely chop. The chile arbol will be the hottest chile. (A whole pepper will be very hot. Use it accordingly.) Preheat the oven to 350°. Coat a 2-quart baking dish with oil. Cut the chorizo into rounds and brown in skillet over medium-high heat. Cook and turn using tongs for 7 minutes, or until browned on both sides and completely cooked. Remove and drain on paper towels. Sprinkle the dried oregano over the chorizo. Place the posole in a large bowl. Add the chiles, onion, and garlic, and stir to mix well. Add the chorizo and stir to combine. Add cilantro and mix well. Season with salt and pepper. Pour the posole into the baking dish. Sprinkle the cheese over the top. Place in oven and bake for 30 minutes, or until the cheese is lightly browned. To serve, garnish with sprigs of cilantro, slices of radish, and 1 lime wedge on the side.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.