NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
Keeping the stew simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
Provided by Lea Ann Brown
Categories Main Course Pork
Time 40m
Number Of Ingredients 13
Steps:
- If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
- Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
- Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
- Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
- Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
- Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
- Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
- Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.
Nutrition Facts : Carbohydrate 17 g, Protein 44 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 113 mg, Sodium 571 mg, Fiber 3 g, Sugar 6 g, Calories 340 kcal, ServingSize 1 serving
PORK POSOLE
Provided by Ina Garten
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
EASY POSOLE (PORK AND HOMINY STEW)
Posole is classic New Mexican "comfort food" that utilizes lots of flavorful, robust ingredients used in New Mexican, Tex-Mex and U.S. Southwestern cuisines. If I can't find dried red chiles at my local market, I will used fresh chilies and heat them in my cast-iron skillet until red and external skin is slightly blistering, and...
Provided by Vickie Parks
Categories Other Soups
Time 2h50m
Number Of Ingredients 15
Steps:
- 1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
- 2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
- 3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
- 4. Garnish with lime wedges and cilantro, and serve.
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.
SOUTHWESTERN POSOLE STEW
Golden hominy, which has the aroma and flavor of corn tortillas, is one of the highlights of this zesty stew.
Yield serves 4 ,1 1/4 cups per serving
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, and garlic for about 3 minutes, or until tender, stirring occasionally.
- Stir in the beans, hominy, water, tomato sauce, chili powder, cumin, and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until warmed through. Stir in the salt. Sprinkle with the Cheddar.
- Look for canned hominy, yellow or white, near the canned corn in the supermarket.
- (Per Serving)
- Calories: 227
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.5g
- Cholesterol: 2mg
- Sodium: 584mg
- Carbohydrates: 40g
- Fiber: 9g
- Sugars: 4g
- Protein: 10g
- Dietary Exchanges
- 2 Starch
- 2 Vegetable
- 1 Lean Meat
SOUTHWESTERN SHRIMP SOUP
This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.
Provided by JackieOhNo
Categories Southwestern U.S.
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
- Cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat.
- Add the garlic and cook for 1 minute.
- Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
- Cook for 10 minutes.
- Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
- Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
- Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
- Serve the lime on the side.
Nutrition Facts : Calories 275.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 158.2, Sodium 1668.1, Carbohydrate 24.6, Fiber 4.8, Sugar 6.3, Protein 19
SOUTHWEST POSOLE
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Becky Harder from Monument, Colorado, USA.
Provided by ElizabethKnicely
Categories Vegetable
Time 13h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak posole for 4-8 hours. Drain water.
- Combine ingredients in slow cooker.
- Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
- Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
- VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 379.1, Carbohydrate 3.6, Protein 0.7
POSOLE
Enjoy your dinner with this spicy stew made using pork, white hominy and tomatoes that's ready in 25 minutes. Perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spray large saucepan with cooking spray; heat over medium-high heat. Sprinkle pork with seasoning blend; spray with cooking spray. Add pork to pan; cook 4 minutes, stirring frequently, until browned.
- Stir in hominy, tomatoes and water. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, or until pork is no longer pink in center. Stir in cilantro.
Nutrition Facts : Calories 230, Carbohydrate 23 g, Fiber 4 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg
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