Spring Hill Ranchs Red Or Green Posole Recipes

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NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)



New Mexico Posole Recipe with Pork (Pork Pozole Verde) image

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

3 pounds pork shoulder Butt roast
6 cloves garlic (roasted and chopped, or raw chopped)
Salt and pepper
1 onion (diced)
6 cups chicken stock (or water)
1 bay leaf
1 1/2 Tablespoons Mexican oregano (dried)
1 teaspoon New Mexico Red Chile Powder (or Ancho)
2 teaspoons ground cumin
1 pinch ground cloves
2 dried red chile pods (Guajillo are easily found)
1/2 pound frozen posole
2 cups Hatch Green Chile (roasted, peeled, coarse chopped. About 8 - 10 peppers.)

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

GREEN CHILE POSOLE



Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Steps:

  • Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

ANN'S VERSION OF POSOLE BY THE SHED



Ann's Version of Posole by the Shed image

This is my version of The Shed's famous posole. If you can't make it to Santa Fe, try this on a cold night. If you can get New Mexico's red chile flakes...that's the way you want to go! If not, I believe McCormick makes the red chile flakes. Don't forget the warm corn tortillas!

Provided by Miss Annie

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork, cubed into bite size chunks
2 (15 1/2 ounce) chicken stock
2 (15 1/2 ounce) cans hominy, undrained (I use one white, one yellow)
1 lime, juice of
1 large onion, chopped
2 tablespoons red chili pepper flakes (Chimayo is nice)
4 garlic cloves, minced
1/2 teaspoon oregano leaves, crushed

Steps:

  • Simmer the pork in chicken stock, until tender (about 35-40 minutes).
  • Add onions, chile flakes, garlic, oregano, and lime juice.
  • Cover and simmer on low for 30-35 minutes.
  • Serve with lime wedges.
  • Don't forget the warm corn tortillas.

RED AND GREEN CHILE POSOLE RECIPE



Red and Green Chile Posole Recipe image

Provided by á-6445

Number Of Ingredients 4

Pork meat (shoulder or butt)
Season: salt, lawrys, fresh ground garlic (3-4 cloves)
You do the same thing with the green chicken except use chicken and green sauce. For the green I throw in a bay leaf or two and cumin to the seasoning.
The EASIEST way to do both is to buy the can of Las Palmas, Chile Colorado Sauce (not enchilada) for the red, or the green sauce for green chicken.

Steps:

  • Boil for about 30 min Add sauce & hominy Continue to boil until meat is tender You can add onion while your boiling the meat too. After you add the hominy and sauce, it takes about another 30 minutes to boil.

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