Tracys Spicy Posole Recipes

SPICY PORK POSOLE

Spicy Pork Posole image

Provided by Kerri Conan

Categories Self

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
6 ounces pork tenderloin, halved lengthwise
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 teaspoons chili powder
3 cups canned hominy (about 3 cans, 15 ounces each), drained
6 cups low-sodium vegetable broth
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 medium avocado, sliced
1 jalapeño chile, sliced

Steps:

Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy, broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve garnished with radishes, avocado and jalapeño.

BRIANA'S GRINGA POZOLE/POSOLE

Briana's Gringa Pozole/Posole image

This recipe is literally no fail... super easy and extra meaty. The meat is made ahead in the crock pot, so thus the 4 hour cooking time (or 8 depending on how you cook it). It actually requires very little prep time due to cooking the meat in the crock pot. And the meat will fall apart that way....so good. You can also adjust the spices to make it as spicy as you want (as much as double on all the chili/cayenne/hot sauce still tastes right). As written, its definitely more on the mild side, but that's the way I like it. Oh, and with the price of carnitas meat, the whole pot should cost you about $20 if not less.

Provided by piranhabriana

Categories Pork

Time 4h15m

Yield 1 large pot, 12 serving(s)

Number Of Ingredients 17

Ingredients

3 -4 lbs pork, for carnitas
2 (7 ounce) cans diced green chilies
1 (6 ounce) bottle louisiana style hot sauce (like Frank's)
salt and pepper
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon garlic powder
1 beef bouillon cube
2 onions, chopped
4 garlic cloves, minced
2 jalapenos, diced
1 tablespoon cumin
1/4 teaspoon cayenne
1 tablespoon chili powder
1/2 teaspoon oregano
8 cups white hominy, drained
8 cups chicken broth

Steps:

In crock pot, mix together pork through beef bouillon cube. Cover about halfway with water. Cook on high for 4 hours or low for 8.
Meanwhile, saute onion, garlic and jalapenos till onion is translucent. Add rest of spices. Add hominy and chicken broth. Let simmer for a couple of hours till liquid is reduced by half (I usually cook the meat for 4 hours and simmer the soup the entire time).
When meat is done, remove and shred with a fork. Add to pot. Pour entire contents of crock pot into soup pot -- Enjoy!
Tastes awesome with cheese and sliced avocado on top.

Nutrition Facts : Calories 360.9, Fat 12.8, SaturatedFat 4, Cholesterol 95.2, Sodium 1668.8, Carbohydrate 22.1, Fiber 4.2, Sugar 4.8, Protein 37.2

TURKEY POSOLE

Turkey Posole image

An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Provided by CAMILLA362

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

Time 1h15m

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste

Steps:

In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Nutrition Facts : Calories 407 calories, Carbohydrate 44.6 g, Cholesterol 53.2 mg, Fat 10.7 g, Fiber 10.8 g, Protein 33.2 g, SaturatedFat 2.2 g, Sodium 1100.9 mg, Sugar 4.3 g