EASY 30 MINUTE POSOLE
Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole.
Provided by Beth - Budget Bytes
Time 30m
Number Of Ingredients 16
Steps:
- Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
- Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
- Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
- Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
Nutrition Facts : ServingSize 1.33 Cups, Calories 177.08 kcal, Carbohydrate 17.2 g, Protein 12.08 g, Fat 7.23 g, Fiber 2.5 g, Sodium 1277.27 mg
EASY PORK POZOLE VERDE RECIPE
Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! It's a delicious bowl of comfort food that will warm you from the inside out! (You can use this recipe to make delicious chicken pozole verde as well. Simply use chicken instead of pork!)
Provided by Capri Lilly
Categories Main Course
Time 2h20m
Number Of Ingredients 23
Steps:
- Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
- Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
- PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
- Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
- Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
- Serve the Pozole Verde with your favorite toppings and ENJOY!
Nutrition Facts : Calories 364 kcal, ServingSize 1 serving
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.
EASY POZOLE JEFF
I found this years ago on the net (About.com, Southern US Cuisine) posted by someone named Jeff Winett. This is very quick and easy. It's just one of those fast crockpot recipes that is also good. JEFF'S NOTES: This version of the Mexican Pork and Hominy stew, know as Pozole (or Posole), is hands down the best version I've had. Since it is made in a slow cooker it is easy, but the combination of fresh meats and spices combined with canned items, make this dish come together with a true depth of flavor. Serve with the following to sprinkle on top: shredded jack cheese, lime wedges, chopped cilantro, and chopped onions.
Provided by bayousong
Categories Stew
Time 6h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a crockpot.
- Cover and cook for about 6 hours.
- See Jeff's notes for garnishes and serving suggestions.
- Serve with warm tortillas.
Nutrition Facts : Calories 1345.9, Fat 114.6, SaturatedFat 41.9, Cholesterol 101.1, Sodium 1870.9, Carbohydrate 63.1, Fiber 16.2, Sugar 10.3, Protein 19.9
RED POZOLE
Rich, succulent, fatty pork combines with sweet white corn hominy in red pozole, an incredibly comforting, classic, cold weather dish that's usually served at New Year's. Whether you call pozole a soup or a stew, it's a satisfying bowl of food, with or without any fixings. Serve with finely sliced cabbage, diced onion, chopped avocado, sliced radishes and peppers, fresh cilantro, lime wedges, and chips or warmed corn tortillas.
Provided by Chef John
Categories Pork Stew
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
- Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
- While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
- Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
- When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
- Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
- Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
- While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
- Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.
Nutrition Facts : Calories 818.6 calories, Carbohydrate 44.6 g, Cholesterol 186.5 mg, Fat 48.8 g, Fiber 10.4 g, Protein 48.5 g, SaturatedFat 16.3 g, Sodium 2058.3 mg
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
EASY CHICKEN POSOLE
This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.
Provided by Dorothy Denise Garcia
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
- Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g
More about "easy pozole jeff food"
BEST POZOLE RECIPE - HOW TO MAKE POZOLE - DELISH
From delish.com
3.9/5 (12)Total Time 3 hrs 30 mins
- Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth.
EASY RED POZOLE - GIFT OF HOSPITALITY
From giftofhospitality.com
POZOLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY POZOLE VERDE | MEXICAN PLEASE
From mexicanplease.com
PORK POZOLE ROJO (POSOLE ROJO) - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
POZOLE – AN EASY RECIPE FOR A MEXICAN FOOD FAVORITE!
From imagine-mexico.com
EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE PIONEER …
From thepioneerwoman.com
3.7/5 (3)Category Autumn, Winter, Comfort Food, SoupCuisine Comfort Food, Mexican, Tex MexTotal Time 3 hrs 30 mins
AUTHENTIC BEEF POZOLE RECIPE [2022] (HEARTY BEEF SOUP)
From beefsteakveg.com
AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE - MY …
From mylatinatable.com
POZOLE JEFF RECIPE - COOKING INDEX
From cookingindex.com
POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE POZOLE IN THE INSTANT POT | KITCHN
From thekitchn.com
QUICK AND EASY 20 MIN POZOLE - YOUTUBE
From youtube.com
EASY POZOLE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
POZOLE ROJO RECIPE EASY AND SAVORY! - JUST MEXICAN FOOD
From justmexicanfood.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