RED CHILE POSOLE (HOMINY STEW)
Yield Twelve 16 oz. servings
Number Of Ingredients 10
Steps:
- Place chile pods, pigs' feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
- Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
- Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend.
POSOLE
A family tradition I cherish is the making and eating of Posole on New Year's Eve. Posole and chile are treasures that I can't get in Alaska, so it is even more valuable to me. Posole is the ultimate in comfort food. I can't, and won't, take credit for the recipe. It is found on the back of the Bueno Posole bag. My mother...
Provided by Sherry Blizzard
Categories Other Soups
Time 8h15m
Number Of Ingredients 12
Steps:
- 1. I find it easiest to put everything in a large crockpot and let it cook all day or all night but I am posting the directions as written on the bag.
- 2. Place chile pods, pigs' feet and 3 qts. water in an extra large (12 qt) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
- 3. Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
- 4. Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. Serve with warm tortillas.
POSOLE ROJO
Provided by Food Network Kitchen
Categories main-dish
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
- Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
- Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
AUTHENTIC NEW MEXICO POSOLE RECIPE
Rich and flavorful this soup is slow cooked until the hominy is soft and the pork is fall apart tender.
Provided by Deb Clark
Categories Lunch or Dinner
Time 4h10m
Number Of Ingredients 9
Steps:
- Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
- Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
- When meat is tender remove the bay leaf and discard.
- When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
- Next add red chili sauce, chili powder and cumin.
- Add hominy and cook for an additional ½ hour to 40 minutes.
- Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.
Nutrition Facts : Calories 259 kcal, Protein 33 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 1021 mg, ServingSize 1 serving
PRESSURE COOKER POSOLE
Provided by Barbara Schieving
Time 20m
Number Of Ingredients 17
Steps:
- Add the posole to the pot. Cover with water to the "maximum" line. Pressure cook on "beans" setting medium (about 15 minutes) or about 15 minutes if doing it on the cook top. Do a natural release for about 5 minutes, then release the pressure. Drain posole, and set aside. It should be tender but firm. Rinse and dry the pot. Brown pork cubes with chopped onion, garlic, and cumin on the saute or browning setting (medium-high on cook top). Whisk red chile powder into the chicken broth/stock. Add to the pot along with the beer (if using), Mexican oregano, bay leaves, salt, and pepper. Note: This amount goes right to the maximum fill line of my 6 quart pressure cooker. Set to the "stew" setting or on the cook top for about 20 minutes. While the pork cooks, prepare the garnishes. Do a natural pressure release. Add the posole into the pot with the tender pork. Stir to combine. Ladle the posole into bowls, and top with preferred garnishes. Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 31 grams fat, Fiber 5 grams fiber, Protein 43 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1473 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
CHICKEN POZOLE ROJO
This Red Chicken Pozole is a comforting dream in a bowl. Filled with spicy chiles, white hominy, and topped with tons of crunchy veggies. This traditional Mexican soup is fancy enough for company and easy enough to serve on a casual weeknight.
Provided by Yvette Marquez
Time 45m
Number Of Ingredients 12
Steps:
- In a 6-quart caldero place chicken, onion, garlic, and 1 teaspoon salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
- In a large bowl filled with hot water add dried chiles until the chiles have softened about 10 to 15 minutes. Discard liquid.
- Shred the chicken into small pieces.
- In a blender combine 1 cup of the cooked chicken broth with onions, garlic, and softened chiles with 1 teaspoon of salt and blend. Reserve the remaining chicken broth.
- Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.
- Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.
Nutrition Facts : Calories 97 kcal, Carbohydrate 2 g, Protein 16 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 488 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RED PORK POZOLE RECIPE
Authentic Red Pork Pozole - a simple, earthy, rich and satisfying dish. Pork and hominy in a mildly spicy chile broth garnished with shredded cabbage, diced onion, sliced radish, and Mexican oregano finished with a squirt of lime juice.
Provided by Douglas Cullen
Categories Dinner
Time 1h50m
Number Of Ingredients 17
Steps:
- The first steps are done in separate pots at the same time.
- Place the pork, head of garlic a few bay leaves and half an onion in a large pot and just cover with water (about 6 cups).
- Bring the water to a boil and then reduce the heat to a simmer. Cook for 45 minutes. The pork is done when you can easily pull it apart with your fingers. If the pork doesn't pull apart easily after 45 minutes, cook for another 15 minutes.
- When the pork is cooked remove it from the cooking liquid and set aside. Strain the broth into a bowl and set aside.
- Shred the pork with your fingers into 1" long pieces.
- Remove the stems, seeds and veins from the chiles and discard.
- Place the chiles, clove of garlic, and 1/2 white onion in a pot and just cover with water (about 3 cups).
- Bring to a boil and then turn off the heat. Allow the chiles to rest for 15 minutes to reconstitute them. Notice how the chiles have expanded and become pliable from absorbing the water.
- Add the chiles, onion, garlic oregano, and soaking liquid to your blender. Blend for 1 minute until smooth.
- Strain the blended chile base. Discard the chile pulp that remains.
- In a pot, heat 3 tablespoons of oil over medium-high heat and pour in the chile base. Reduce the heat to a simmer.
- Cook for 30 minutes until the base has thickened and darkened in color.
- Drain the canned hominy and rinse.
- Put the rinsed hominy in a large pot and cover with 2" of water.
- Simmer while you are preparing the pork and chile base.
- Now it is time to bring all of the ingredients together.
- Pour the prepared chile base into the hominy.
- Then add the pork broth and shredded pork.
- Add 2 teaspoons of sea salt.
- Bring to a boil then reduce the heat and simmer for 30 minutes.
- Adjust the salt as necessary.
- Shred the cabbage.
- Dice the onion.
- Slice the radish into half-moons.
- Quarter the limes.
- Finely chop the arból chile.
- Place each garnish into individual serving bowls.
- Ladle the pozole into individual bowls to serve.
- Each person garnishes their pozole as desired.
- The final step is to enjoy!
Nutrition Facts : Calories 280 kcal, Carbohydrate 29 g, Protein 25 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 899 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER
The star of this month's spice box, this classic New Mexican posole is a light brothed, deeply flavorful and moderately spicy stew perfect for January. Made with hominy, large kernels of puffed white corn (posole just means "dried corn" and hominy means "cooked posole"), for body and traditionally made with pork shoulder for flavor. Our ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles provide fruity, peppery depth with a bit of heat. The beauty of this dish is the ability to swap in vegetables, chicken or beef for pork and garbanzo beans for the hominy (if you can't find it locally) to suit your tastes. Top with winter root vegetables, like peppery radishes, chopped cilantro and lime to brighten this fun, warming dish just before serving. It is by RawSpiceBar
Provided by Raw Spice Bar
Categories Very Low Carbs
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Brown the meat:.
- 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
- 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
- Layer the aromatics:.
- 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
- 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
- 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
- 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
- 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
- Braise & simmer:.
- 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
- 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
- 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
- 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).
Nutrition Facts : Calories 282, Fat 20.4, SaturatedFat 7.1, Cholesterol 80.5, Sodium 75.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.2, Protein 19.9
INSTANT POT RED POSOLE (POZOLE)
The Instant Pot plus a secret ingredient makes this red posole ultra simple. Fall in love with this spicy, savory Mexican classic!
Provided by Marsha Maxwell
Categories Soups & Stews
Time 1h30m
Number Of Ingredients 20
Steps:
- Press the sauté button on the Instant Pot, then press the "adjust" button to select high heat ("More"). Add the oil.
- When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Sauté until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place and secure the lid on the Instant Pot. Press the soup button.
- At the end of the Instant Pot soup cycle, let the pressure release naturally for 15-20 minutes, then use the pressure release valve to release remaining pressure.
- When pressure is released, remove the lid and add the hominy. Select the sauté setting and simmer the soup for a few minutes just to heat through. Add the lime juice and cilantro.
- Serve your red posole with fresh toppings.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g
More about "bueno red chile posole food"
POSOLE WITH RED CHILE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (75)Estimated Reading Time 2 minsServings 8
- New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores.
- Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5–6 minutes. Let cool.
- Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25–30 minutes.
- Drain chile mixture, reserving liquid. Purée mixture and 1½ cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl.
POZOLE {A NEW MEXICAN RECIPE} - NEW MEXICAN FOODIE
From newmexicanfoodie.com
4.2/5 (6)Total Time 45 minsCategory Main CourseCalories 530 per serving
BUENO® SIGNATURE RED CHILE SAUCE - BUENO FOODS
From buenofoods.com
Estimated Reading Time 50 secs
POSOLE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
TRADITIONAL NEW MEXICO RED CHILE POSOLE RECIPE – I AM NEW ...
From iamnm.com
NEW MEXICO RED CHILE POSOLE - THE BUENO® KITCHEN - YOUTUBE
From youtube.com
RED CHILE - BUENO FOODS
From buenofoods.com
NEW MEXICAN RECIPES | POSOLE | NEW MEXICO TRUE
From newmexico.org
RED CHILE POSOLE AND CHIMAYO, NEW MEXICO
From beyondmeresustenance.com
4.5/5 (4)Total Time 2 hrs 15 minsCuisine New MexicanCalories 398 per serving
- Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
- The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
- At this point, the pork should be somewhat tender. However, I prefer to cook the pork for at least 2 hours on the stove, or several hours in a slow cooker. I add the posole about 30 minutes prior to serving to keep it from slurping up the delicious red chile broth.
- When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
BEST OF BOTH: PORK POZOLE VERDE Y ROJO | FOOD HALL BY JANI
From jani-foodhall.org
5/5 (1)Servings 10Cuisine Healthy, MexicanCalories 158 per serving
- Wash hands thoroughly and assemble ingredients. Measure and prep as necessary to have ingredients ready to use.
- Heat olive oil over medium-high heat. Place pork shoulder on a cutting board and pat dry. Season with ¾ teaspoon of salt and sear it on all sides in the hot oil. Be sure to keep raw pork separate from other ingredients and wash hands again after handling. Do not use cutting board for prepping other ingredients. Clean and sanitize after use.
- Rinse the hominy corn and spread it over the bottom of the slow cooker along with green chiles, onion, and garlic. Place the seared shoulder on top of the vegetables.(If roast is too large to fit comfortably in the slow cooker, slice it in half. Place a half on either side of the cooker. Clean and sanitize the knife used to cut the pork.)
RED PORK AND HOMINY STEW (POZOLE ROJO) - MUY BUENO COOKBOOK
From muybuenocookbook.com
Ratings 8Calories 153 per servingCategory Main Course
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- In a blender, combine half of the oregano, red wine vinegar, chicken broth, pork broth, garlic cloves, onion, flour, and sea salt, and liquefy. Place the broth mixture into a very large (at least 14-quart) pot or divide recipe into two 8-quart pots. Repeat blending process with remaining oregano, red wine vinegar, chicken broth, pork broth, garlic, onion, flour, and sea salt and add to pot.
NEW MEXICO POSOLE RECIPE - POZOLE ROJO - FOOD FOLKS AND FUN
From foodfolksandfun.net
Ratings 19Calories 427 per servingCategory Main Dish, Soup
- Place chiles on a paper towel-lined microwave-safe plate. Microwave on HIGH for 60-90 seconds, or until puffed and fragrant. Once the chiles are cool enough to handle, remove the seeds and stems.
- Pour 2 cups of stock into a medium microwave-safe bowl. Add the chiles, cover the bowl with plastic wrap, and microwave for 2 minutes or until bubbling.
- Use paper towels to pat the pork dry and season all sides with salt and pepper. Add 2 tablespoons of the vegetable oil to a heavy-bottomed pot and heat over medium-high heat until shimmering and small wisps of smoke are coming off of the oil.
RED CHICKEN POZOLE RECIPE - MUY BUENO COOKBOOK | RECIPE ...
From pinterest.com
5/5 (19)Total Time 45 minsServings 12
CHRISTMAS IN NM = RED CHILE POSOLE - COOK WITH MISSLANE
From cookwithmisslane.com
Estimated Reading Time 3 mins
BUENO FOODS, 2001 4TH ST SW, ALBUQUERQUE, NM (2020)
From foodbevg.com
Location 2001 4th St SW, Albuquerque, 87102-4520, NMPhone (505) 243-2722
CHIMAYO RED CHILE POSOLE RECIPE – BEYOND MERE SUSTENANCE
From beyondmeresustenance.wordpress.com
Estimated Reading Time 5 mins
BUENO FOODS RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BUENO FOODS' POSOLE ON BAKESPACE.COM
From bakespace.com
POSOLE RECIPE WITH MENUDO MIX - TFRECIPES.COM
From tfrecipes.com
RED AND GREEN CHILE POSOLE - DEL CHARRO
From delcharro.com
POSOLE (TRADITIONAL NEW MEXICAN) - THE SPICE HOUSE
From thespicehouse.com
NEW MEXICAN FOOD IN AUSTIN? : AUSTINFOOD - REDDIT
From reddit.com
BUENO FOODS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL RED CHILE POSOLE (HOMINY STEW) - BUENO FOODS ...
From pinterest.com
CALORIES IN BUENO RED CHILE AND NUTRITION FACTS
From fatsecret.com
BUENO RED CHILE POSOLE RECIPES
From tfrecipes.com
BUENO FOODS - POSTS | FACEBOOK
From facebook.com
POSOLE - THENETTE.COM
From thenette.com
BUENO RED CHILE POSOLE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
STATE AWARDS LEDA GRANT TO BUENO FOODS FOR EXPANSION
From ladailypost.com
HATCH GREEN CHILE CHICKEN POSOLE - BUENO FOODS
From buenofoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love