SANJUANA'S POZOLE (RICH CORN AND PORK SOUP)
Make and share this Sanjuana's Pozole (Rich Corn and Pork Soup) recipe from Food.com.
Provided by Chuck Hughes
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours.
- Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat.
- Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole.
- In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes.
Nutrition Facts : Calories 84.9, Fat 2.1, SaturatedFat 0.2, Sodium 12.3, Carbohydrate 16.2, Fiber 6, Sugar 1.2, Protein 3.4
HUNGRY CHICK CHUNKY SOUP
Provided by Cooking Channel
Time 3h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place the chicken pieces, onion, carrots, coleslaw mix, white beans, stewed tomatoes, peas, chicken broth, 1/2 teaspoon fresh thyme, and bay leaf in the slow cooker and stir. Cover and cook until chicken is fully cooked, on high for 3 to 4 hours or on low for 7 to 8 hours.
- Remove and discard the bay leaf. Remove the chicken pieces and place them in a bowl. Shred each piece using 2 forks: one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the slow cooker, and stir into the soup.
- Season the soup with 1/4 teaspoon salt or to taste. Garnish with additional thyme, if using. Serve up and enjoy!
Nutrition Facts : Calories 150, Fat 1 grams, Sodium 570 milligrams, Carbohydrate 15 grams, Fiber 4.25 grams, Protein 20.5 grams, Sugar 5 grams
CZECH PORK SOUP
Another soup recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) - Thanks to my great-uncle Emil (Placek) who married my great-aunt Loretta (Sullivan), my Irish family was exposed to & I grew up loving the Czech cuisine. Soups like this easy-fix + a salad made from their garden of plenty are fond memories of my childhood (Like most soups, time is almost all cook time, but I also allowed 10 min for ingredient prep). *Enjoy* !
Provided by twissis
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork cubes, onion, carrot & garlic in a lrg pan. Add water (or stock if using).
- Simmer for 1 to 1 1/2 hrs till meat is tender.
- Skim (if necessary) b4 adding marjoram. Season w/salt & pepper to taste pref & simmer for a further 5-10 minutes.
- TO SERVE: Place rice (or barley if using) in serving bowls & ladle the soup over it. In true Czech tradition, garnish w/a dollop of sour cream as desired. Just too easy, isn't it?.
- NOTE: This *Cooks Tip* was noted: "For a more substantial soup, dbl the amt of rice (or barley).".
Nutrition Facts : Calories 291.4, Fat 15.6, SaturatedFat 5.4, Cholesterol 60.9, Sodium 84.3, Carbohydrate 19.9, Fiber 1.5, Sugar 2.6, Protein 16.7
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