Sunday Supper Posole Mexican Stew Recipes

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POSOLE (MEXICAN PORK STEW)



Posole (Mexican Pork Stew) image

I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.

Provided by Starman5

Categories     Stew

Time 1h5m

Yield 8 16 two cup servings (8 quarts), 16 serving(s)

Number Of Ingredients 14

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

Steps:

  • Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
  • In remaining oil, saute onion until tender, about 4 minutes.
  • Add garlic, cooking for just a minute more.
  • Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
  • Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
  • Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
  • Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

POSOLE RECIPE



Posole Recipe image

This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. As a bonus, it tastes just as good or even better the next day!

Provided by Dan from Platter Talk

Categories     Dinner

Time 4h15m

Number Of Ingredients 9

4 pounds pork (pork shoulder, cut into bite-size chunks)
water
1 bay leaf
1 tbsp salt
3-4 cloves garlic (crushed)
28 oz chili sauce (red)
1 tbsp chili powder
1 tsp ground cumin
48 oz hominy (drained)

Steps:

  • Place chunks of meat to a large Dutch oven, sear as I did if desired. Add enough water to cover the meat plus another inch or so. Add bay leaf, garlic, and salt and bring to a boil and reduce heat to low simmer. Continue to cook on low for at least 4 hours.
  • Once the meat is tender and shreds easily, shred the pork to your desired consistency and add remaining ingredients. Continue to simmer for another 30 to 60 minutes.
  • Serve with sour cream and avocado if desired.

Nutrition Facts : Calories 353 kcal, Carbohydrate 29 g, Protein 31 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 1967 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

SUNDAY SUPPER POSOLE (MEXICAN STEW)



Sunday Supper Posole (Mexican Stew) image

This recipe has been served at the Northside Farmers Market the last 4 years. My friend, Sergio Corona, Lunch Chef at Rossario's, showed me this recipe and the 2 of us have served each year at the"Cinco de Mayo" celebration the first Sunday in May. It is a pretty authentic recipe except, we felt the pigs foot in the center of each bowl on top the Posole stew and covered with shredded cabbage would be a little too much for Gringos. So we say we use pork neck bones. Above garnish or finish is the correct custom of his family from Jalisco, Mexico. (recipe #427023)

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 2h15m

Yield 20 serving(s)

Number Of Ingredients 11

3 lbs pork loin
112 ounces white hominy
2 lbs pork neck bones
1 large sliced onion
1 bunch sliced celery
4 quarts water
2 tablespoons minced garlic
4 tablespoons salt
2 bay leaves
3 dried chilies
28 ounces corn kernels

Steps:

  • Rehydrate dried chili's by boiling in 2 cups water for 1 hour. Run through blender and set aside.
  • Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
  • Drain and rinse well hominey.
  • Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
  • Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
  • Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

Nutrition Facts : Calories 301.2, Fat 11.3, SaturatedFat 3.6, Cholesterol 40.8, Sodium 1783.9, Carbohydrate 32.7, Fiber 5.5, Sugar 3.7, Protein 17.4

POZOLE (MEXICAN PORK AND HOMINY STEW)



Pozole (Mexican pork and hominy stew) image

Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

4 pork chops, about 1 1/2 pounds
2 chicken legs plus thighs, about 1 1/2 pounds
6 cups water
1 onion, about 1/4 pound, peeled and quartered
1 large clove garlic, peeled
Salt to taste if desired
2 tablespoons chopped hot green chilies, optional (see note)
12 peppercorns
2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1 small head iceberg lettuce
12 radishes
1 lime
1/2 cup finely chopped Bermuda onion

Steps:

  • Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
  • When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
  • Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
  • Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
  • Serve soup in individual heated soup bowls.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

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