RED CHICKEN POSOLE (POZOLE)
I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.
Provided by Charmie777
Categories Poultry
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken and chunked onion in large stockpot.
- Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
- Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
- Add hominy to stockpot and keep at a low simmer.
- Fill a saucepan with water 1/2 full.
- Remove stems and seeds from dried chilies.
- Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
- Boil for 15 minutes.
- Let cool!
- Blend chilies and garlic in blender or food processor until it is all liquid.
- Add blended chilies to chicken in stockpot.
- Stir and boil 10 minutes together.
- Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
RED POZOLE
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
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
POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
POSOLE
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
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.
INSTANT POT® RED POSOLE
This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Combine pork cubes, onion, garlic, chili powder, garlic salt, oregano, pepper, chipotle powder, and cumin in a bowl. Saute in the hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
- Add chicken broth, enchilada sauce, green chiles, and cilantro. Stir to blend. Close and lock the lid. Set cooker on high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 13.1 g, Cholesterol 63.3 mg, Fat 15.4 g, Fiber 2.5 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 600.7 mg, Sugar 1.5 g
RED POSOLE WITH PORK
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
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.
POSOLE WITH RED CHILI
This spin on the classic Mexican holiday fare might be the most delicious party food on either side of the Rio Grande. I use canned hominy instead of dried and add it at the end.
Provided by jleblanc00
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Garnishes.
- Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
- Ingredient Info.
- New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com.
- Preparation.
- Red Chile Purée.
- Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5-6 minutes. Let cool.
- Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25-30 minutes.
- Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
- Posole.
- Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
- Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
- Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2-2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
- Divide posole among bowls. Serve with remaining red chile purée and garnishes.
Nutrition Facts : Calories 354, Fat 21.5, SaturatedFat 7.2, Cholesterol 80.5, Sodium 2883.9, Carbohydrate 17.5, Fiber 3.3, Sugar 3.2, Protein 21.6
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- Heat water in a large stockpot. Add pork meat, spare ribs, onion, and garlic. Bring to a boil, then lower the heat and let simmer, partially covered for 2 and half hours or until meat is tender and falling off the bone. Season with salt when meat is almost done. While cooking, skim the top layer of foam and fat from the pot using a ladle. If necessary, add warm water to maintain the same level of broth in the pot.
- Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones, onion, and garlic from the broth. Shred meat, and cover.
- Now for the sauce, soak the ancho and guajillo peppers in water just enough to cover for 25-30 minutes until soft.
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- Start by de-stemming and de-seeding the dried chiles. Give the chile pieces a quick roast in a 400F oven for 1-2 minutes. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Cover the chile pieces with hot tap water and let them reconstitute for 20-30 minutes or until you need them.
- Preheat your soup pot to medium high and add a glug of oil. Cut the pork shoulder into chunks in the 1-1.5" range. I usually trim off and discard any large pieces of fat. Sprinkle generously with salt and sear the pork pieces in the soup pot until turning brown on all sides (tongs work great for this step). Set the seared pork aside until you need it.
- Finely chop an onion and add it to the soup pot along with another glug of oil. Cook over medium heat until softened (5-7 minutes) and then add 6 minced garlic cloves. Briefly cook the garlic. Scoop about half of this onion-garlic mixture into a blender where it will become part of the chile puree, and leave the other half in the soup pot.
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