MEXICAN POZOLE
Steps:
- Gather the ingredients.
- Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
- Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
- Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
- Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
- After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
- Serve the pozole in deep bowls.
- Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.
Nutrition Facts : Calories 571 kcal, Carbohydrate 26 g, Cholesterol 136 mg, Fiber 5 g, Protein 38 g, SaturatedFat 12 g, Sodium 1104 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY PORK POSOLE
Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.
Provided by TJ Lombard
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Season pork with salt and pepper.
- Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
- Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
- Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.
Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.5 g, Cholesterol 37.4 mg, Fat 10.3 g, Fiber 5.5 g, Protein 16.2 g, SaturatedFat 2.7 g, Sodium 748.3 mg, Sugar 5.7 g
SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)
There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.
Provided by bshemyshua
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
- Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
- Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
- Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
- Remove meat, shred, return to pot, add herbs and salt to taste.
- Simmer, covered, 1 more hour.
- Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8
POSOLE (PORK AND HOMINY STEW)
Make and share this Posole (Pork and Hominy Stew) recipe from Food.com.
Provided by -JoeB
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
- Rub spice mixture all over pork.
- Saute bacon in a heavy large pot over medium heat until crisp.
- Transfer bacon to paper towels.
- Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
- Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
- Add Chilies; stir 1 minute.
- Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
- Reduce heat; cover and simmer until pork is very tender, about 1 hour.
- Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
- Season with salt and pepper.
- Garnish with reserved bacon and cilantro.
Nutrition Facts : Calories 934, Fat 49.6, SaturatedFat 17.6, Cholesterol 283.3, Sodium 1257.4, Carbohydrate 29.6, Fiber 5.6, Sugar 7.8, Protein 85.6
SLOW-COOKER PORK AND HOMINY STEW
Provided by Food Network Kitchen
Time 7h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
- Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
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
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
POZOLE ROJO - PORK AND HOMINY STEW
This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can add a can of chicken broth. I find it tastes best with a squeeze of lime. From the September 2007 issue of Gourmet magazine.
Provided by cookiedog
Categories Stew
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Tie together mint and cilantro with kitchen string.
- Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
- Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
- Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
- Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
- Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
- Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
- Add chile paste and hominy and simmer 5 minutes. Season with salt.
- Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.
PUEBLO WHITE POSOLE STEW
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
Provided by Stella Mae
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
- If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
- If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
- Adjust seasonings and serve with warm, flour tortillas.
Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4
PORK AND HOMINY STEW
Categories Soup/Stew Onion Pepper Pork Stew Quick & Easy Winter Cilantro Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.
PORK AND HOMINY STEW
This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!
Provided by BRANDI T
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
- Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
- While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
- Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g
POSOLE (MEXICAN PORK STEW)
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
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.
EASY PORK POSOLE
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
PORK AND HOMINY STEW (POZOLE ROJO)
This classic Mexican pozole rojo is just the rib-sticking, warmingly-spiced thing you need to kick those winter blues.
Provided by Ricardo Muñoz Zurita
Categories Soup/Stew Blender Onion Pork Vegetable Dinner Lunch Meat Hot Pepper Hominy/Cornmeal/Masa Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Tie together mint and cilantro with kitchen string.
- Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
- Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
- Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
- Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
- Add chile paste and hominy and simmer 5 minutes. Season with salt.
PORK AND HOMINY STEW
This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.
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