Posole With Garnishes Recipes

POSOLE WITH GARNISHES

Steps:

• Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
• Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
• Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
• Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.

POSOLE

Steps:

• Preheat the oven to 450 degrees F.
• Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.
• In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro.
• Yield: 6 to 8 servings
• Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

KEN'S KICKIN' POSOLE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 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. Once cool, remove the skins and discard. Dice the chiles.
• Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes. Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
• Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in the bacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.

EASY PORK POSOLE

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.

AUTHENTIC MEXICAN POZOLE

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!

POSOLE

Steps:

• COOK the onion in the oil in a soup pot over medium heat until soft and lightly browned, about 5 minutes.
• STIR in the remaining soup ingredients along with 2 cups water and simmer for about 30 minutes.
• PASS bowls of garnishes at the table for everyone to help themselves.

VEGETARIAN POSOLE (SLOW COOKER)

Steps:

• Put 1 cup of vegetable broth and all ingredients except for the hominy and the zucchini into a blender and blend until smooth. Taste for seasoning and spiciness - it should be a bit spicier than you want. Add additional poblanos or jalapenos, if necessary.
• Add to the slow cooker with the remaining broth and the hominy.
• Cook on low for 4 hours.
• Add the zucchini and cook for 30 minutes longer.
• Serve in bowls with your favorite garnishes.