Pozole Recipes

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POZOLE



Pozole image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
1 cup baby carrots, sliced
1 tablespoon minced fresh oregano
3 scallions, sliced
2 cloves garlic, minced
One 4-ounce jar sliced pimiento peppers, drained
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon red chile flakes
1 tablespoon tomato paste
1 quart (4 cups) low-sodium chicken stock
2 cups shredded rotisserie chicken (white or dark meat, depending on your preference)
One 15.5-ounce can white hominy, drained
One 14.5-ounce can fire-roasted crushed tomatoes
2 limes, 1 halved and 1 cut into wedges
1 cup shredded napa cabbage
1 bunch fresh cilantro, leaves picked
1/4 cup thinly sliced radishes
1 avocado, diced
1/2 cup sour cream
Hot sauce, as needed

Steps:

  • Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
  • To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

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!

POSOLE ROJO



Posole Rojo image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15-ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Steps:

  • Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
  • Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
  • Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
  • Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

POZOLE



Pozole image

Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.

Provided by Mark Bittman

Categories     dinner, lunch, soups and stews, main course

Time 2h

Yield 8 servings

Number Of Ingredients 11

2 tablespoons neutral oil
2 pounds pork shoulder, cut into 2-inch chunks
1 large onion, chopped
Salt and ground black pepper
4 dried chipotle, ancho or gaujillo chiles
2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours
2 tablespoons fresh oregano, or 2 teaspoons dried
2 tablespoons ground cumin
2 tablespoons minced garlic
Chopped fresh cilantro for garnish
Lime wedges for garnish

Steps:

  • Put oil in a large saucepan over medium-high heat. When hot, add pork and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
  • Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
  • If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 25 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 477 milligrams, Sugar 3 grams, TransFat 0 grams

POSOLE



Posole image

This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

4 dried ancho chilies
4 dried guajillo or pasilla chilies
2 tablespoons canola oil, divided
1-1/2 cups boiling water
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
4 garlic cloves, minced
3 cups chicken broth
2 cans (29 ounces each) hominy, rinsed and drained
1-1/2 teaspoons dried Mexican oregano
1 teaspoon salt
Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

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.

Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.

POZOLE



Pozole image

Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.

Provided by Elisa72

Categories     Mexican

Time 2h

Yield 10 serving(s)

Number Of Ingredients 11

4 lbs pork shoulder, trimmed of excess fat
1 white onion, cut in large chunks
3 garlic cloves, peeled
1 teaspoon salt
2 (1 lb) cans hominy
4 pasilla chiles
3 dried New Mexico chiles
1/2 head cabbage, shredded
1 bunch radish, sliced very thin
oregano
hot sauce (optional)

Steps:

  • Put the pork in a large pot over high heat and cover with water.
  • Add the onion, garlic and salt, and boil until tender, about an hour.
  • While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
  • Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
  • Let sit for about 20 minutes.
  • When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
  • Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
  • When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
  • Cut or shred into bite sized pieces.
  • Strain the cooking water, and return the pork to the pot.
  • Add the hominy and processed chiles, bring to a boil.
  • Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
  • Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

Nutrition Facts : Calories 521.1, Fat 34, SaturatedFat 11.4, Cholesterol 128.8, Sodium 553.9, Carbohydrate 18.6, Fiber 4.3, Sugar 3.9, Protein 33.7

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

EASY CHICKEN POSOLE



Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

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

Time 2h30m

Yield 10

Number Of Ingredients 11

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

  • Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  • Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 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.

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From mexicanfoodjournal.com


CLASSIC RED PORK POZOLE RECIPE – RANCHO GORDO
Use a wooden spoon to push the mixture through a wide-mesh sieve into a bowl, discarding skins and seeds. In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 …
From ranchogordo.com


EASY POSOLE RECIPE - HOW TO MAKE POSOLE
2022-02-17 Size up when buying a bone-in roast; if you want about 3 pounds of cubed meat, look for a 4-pound or larger roast. You can always freeze the extra if needed. Posole is even better when made a day or two ahead of time. Before reheating, scrape any solidified fat off the top, and discard.
From thepioneerwoman.com


EASY POZOLE VERDE - THERESCIPES.INFO
Easy Pork Posole Recipe: How to Make It - Taste of Home trend www.tasteofhome.com. 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 ...
From therecipes.info


POZOLE {A NEW MEXICAN RECIPE}
2020-12-23 Heat olive oil in a large pot over medium-high heat. Season pork loin with salt, cumin, and pepper. Add to pot and brown on both sides. Remove pork. Add onions to the pot and cook until softened, about 5 minutes. Add garlic and cook until fragrant, another 30 – 60 seconds.
From newmexicanfoodie.com


SLOW COOKER PORK POZOLE - THE MAGICAL SLOW COOKER
2022-01-13 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. Remove dried chili peppers and stir.
From themagicalslowcooker.com


POZOLE | CANADIAN LIVING
2008-03-03 In Dutch oven, bring 8 cups (2 L) water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, for about 25 minutes or until juices run clear when chicken is pierced. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle.
From canadianliving.com


POZOLE BLANCO RECETA - HANK SHAW'S WILD FOOD RECIPES
2020-11-23 White pozole, pozole blanco, is a specialty of the Mexican state of Guerrero, and is considered by some the purest of all pozoles. Unlike my recipes for pozole verde and pozole rojo, this version represents the third color of the Mexican flag — and yes, a galaxy of dishes a la bandera, like the flag, exists in Mexico.
From honest-food.net


POZOLE ROJO RECIPE - JO COOKS
2022-05-01 Sear the pork as instructed in step 1. While the pork is simmering, make the chile sauce as instructed in step 3. Add the pork, water, bay leaves and chile sauce to the crockpot and cook for 6-8 hours on LOW. Add the hominy and remaining chicken broth and cook for an additional 2 hours on LOW.
From jocooks.com


CHICKEN POZOLE ROJO RECIPE - GOOD FOOD BADDIE
2022-01-04 Season the chicken breast and thighs with salt on each side. In a large 6-quart Dutch Oven or large stockpot, over medium heat, add 1 tbsp cooking oil. Pan-sear the chicken breast and thighs, cooking it on both sides for 1-2 minutes. Add the chicken broth, water, garlic, onions, and bay leaves to the pot.
From goodfoodbaddie.com


FAMILY POZOLE RECIPE - COOKING MISCHIEF
2021-10-06 Once beans have been soaked, drained, and rinsed, put them in your stock pot (or Dutch oven) and fill with water until beans are covered by 1in – 1.5in (about 2.5cm – 3.8cm). Add your beef short ribs, bring the water to a boil, then reduce to a simmer. Place a lid on the pot, cracked to allow steam out.
From cookingmischief.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


EASY POZOLE VERDE | MEXICAN PLEASE
2018-12-19 Add the poblanos and tomatillos to the blender and combine well with the other ingredients. You might have to blend half first to get all of it to fit into a single blender. Add a dollop of oil to saucepan or Dutch oven over medium heat. Add the green sauce from the blender and cook for a few minutes.
From mexicanplease.com


POZOLE - DAVID LEBOVITZ
2020-01-06 5-6 cups (875g-1kg) prepared (cooked) hominy, drained (if making it yourself, save the cooking liquid) To make the red chile paste, heat 2 cups (500ml) of water in a saucepan. Remove from heat, cover, and set aside. Cut the dried chiles in half. Heat a heavy-duty skillet over medium heat.
From davidlebovitz.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


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