Red Pork Posole With Pickled Onions And Queso Fresco Recipes

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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.

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.

RED POZOLE



Red Pozole image

Rich, succulent, fatty pork combines with sweet white corn hominy in red pozole, an incredibly comforting, classic, cold weather dish that's usually served at New Year's. Whether you call pozole a soup or a stew, it's a satisfying bowl of food, with or without any fixings. Serve with finely sliced cabbage, diced onion, chopped avocado, sliced radishes and peppers, fresh cilantro, lime wedges, and chips or warmed corn tortillas.

Provided by Chef John

Categories     Pork Stew

Time 6h30m

Yield 8

Number Of Ingredients 16

2 ½ pounds pork shoulder, cut into 2-inch chunks
2 ½ pounds pork shanks
1 ½ pounds pork feet
1 medium yellow onion, peeled, but left whole
1 medium carrot, peeled and cut in half
2 stalks celery, cut in half
2 tablespoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
3 large bay leaves
4 quarts water, divided
2 tablespoons dried Mexican oregano
12 medium garlic cloves, unpeeled
3 ounces dried guajillo chiles, stemmed and seeded
1 ounce dried ancho chiles, stemmed and seeded
2 (30 ounce) cans white hominy, drained and rinsed

Steps:

  • Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
  • Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
  • While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
  • Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
  • When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
  • Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
  • Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
  • While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
  • Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.

Nutrition Facts : Calories 818.6 calories, Carbohydrate 44.6 g, Cholesterol 186.5 mg, Fat 48.8 g, Fiber 10.4 g, Protein 48.5 g, SaturatedFat 16.3 g, Sodium 2058.3 mg

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