Pozole Rojo Mexican Pork And Hominy Stew Recipes

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POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)



Posole (Mexican soup with pork and hominy) image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Provided by Dustbunni

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili's seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

PORK AND HOMINY STEW WITH RED CHILES (POZOLE ROJO)



Pork and Hominy Stew with Red Chiles (Pozole Rojo) image

Categories     Pepper     Pork     Stew     Kid-Friendly     Pork Rib     Hot Pepper     Spring     Tortillas     Hominy/Cornmeal/Masa     Gourmet     Small Plates

Yield Serves 8 as a main course

Number Of Ingredients 20

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
3 teaspoons salt
two 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil
Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes

Steps:

  • Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
  • While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
  • Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
  • While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
  • Serve pozole with tortilla strips and bowls of accompaniments.

PORK AND HOMINY STEW (POZOLE ROJO)



Pork and Hominy Stew (Pozole Rojo) image

This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.

Provided by Ricardo Muñoz Zurita

Categories     Soup/Stew     Blender     Onion     Pork     Vegetable     Dinner     Lunch     Meat     Hot Pepper     Hominy/Cornmeal/Masa     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8-10

Number Of Ingredients 14

1 bunch mint (1 ounce)
1 bunch cilantro (1 ounce)
4 pound country-style pork ribs (not lean)
10 cups water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
1 whole clove
2 tablespoons vegetable oil
3 (15-ounce) cans hominy (also called pozole), rinsed and drained
Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

Steps:

  • Tie together mint and cilantro with kitchen string.
  • Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
  • Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
  • Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
  • Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
  • Add chile paste and hominy and simmer 5 minutes. Season with salt.

POZOLE ROJO - PORK AND HOMINY STEW



Pozole Rojo - Pork and Hominy Stew image

This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can add a can of chicken broth. I find it tastes best with a squeeze of lime. From the September 2007 issue of Gourmet magazine.

Provided by cookiedog

Categories     Stew

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 bunch mint (1 ounce)
1 bunch cilantro (1 ounce)
4 lbs country-style pork ribs (not lean)
10 cups water
26 garlic cloves, peeled, divided (about 1 1/2 heads)
1 (1/2 lb) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 ounces dried guajillo chilies (6 to 9) or 2 ounces new mexico peppers, wiped clean (6 to 9)
1 1/2 ounces dried ancho chiles, wiped clean (2 to 4)
1 whole clove
2 tablespoons vegetable oil
3 (15 ounce) cans hominy, rinsed and drained (also called pozole)
crema or queso fresco
dried oregano or dried hot red pepper flakes

Steps:

  • Tie together mint and cilantro with kitchen string.
  • Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
  • Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
  • Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
  • Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
  • Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
  • Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
  • Add chile paste and hominy and simmer 5 minutes. Season with salt.
  • Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.

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Top Asked Questions

What is pozole Rojo made of?
Pozole Rojo (Mexican Pork and Hominy Stew) Traditional Mexican pozole (posole) is a rich, brothy soup made with pork, hominy, and red chiles. Pile your bowl with toppings like shredded cabbage, radishes, cilantro, lime, and avocado!
How do you cook a pork pozole Rojo?
Pozole rojo is the perfect dish to warm you up this winter and guests will love it! Bring pork, 5 cloves of garlic, salt and water to a boil. Remove meat from pot and let cool. When cool shred into smaller pieces.
What is traditional Mexican posole?
Traditional Mexican posole (pozole), a broth rich soup made with pork, red chiles, and lots of add-ins like shredded cabbage, radishes, cilantro, lime, and avocado. Typically just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for all to pick and put in their soup as they wish.
What is Hominy pozole?
The word pozole is Nahuatl in origin and means "foam," as the Aztecs believed hominy resembled a foamy froth. Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot.

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