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.
PORK AND HOMINY STEW WITH RED CHILES (POZOLE ROJO)
Categories Pepper Pork Stew Kid-Friendly Pork Rib Hot Pepper Spring Tortillas Hominy/Cornmeal/Masa Gourmet Small Plates
Yield Serves 8 as a main course
Number Of Ingredients 20
Steps:
- Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
- While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
- Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
- While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
- Serve pozole with tortilla strips and bowls of accompaniments.
HOMINY CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
- In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
- Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.
SOUTHWESTERN HOMINY CASSEROLE
This colorful cheese-topped dish gets its great flavor from green chilies and a variety of seasonings. "It's sure to add pizzazz to most any meal," assures Martha Holland of Reno, Nevada.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large skillet that has been coated with cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. , Transfer to a 2-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 223mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ZESTY HOMINY AND CHEESE
A different sidedish using hominy, sour cream, cheese and green chilies. Friends who say they don't like hominy eat it and ask for more. It's fast and tasty. Adjust chili peppers to taste.
Provided by JEANIE BEAN
Categories Side Dish Casseroles
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
- Bake for 25 minutes in the preheated oven, or until heated through.
Nutrition Facts : Calories 421.6 calories, Carbohydrate 33.1 g, Cholesterol 64.9 mg, Fat 25 g, Fiber 5.5 g, Protein 15.9 g, SaturatedFat 14.9 g, Sodium 965.6 mg, Sugar 4.7 g
HOMINY WITH RED CHILIES
Provided by Florence Fabricant
Categories dinner, project, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Place the dried corn in a large bowl, cover with six cups water and set aside to soak overnight.
- Early the next day, or at least four hours before serving, drain the corn, place it in a three- to four-quart saucepan and add six cups water. Bring to a simmer and stir in the dried chilies or chili powder, oregano and cinnamon. Simmer uncovered about two and a half hours, until the corn is fairly tender. If necessary, add more water during cooking. At end of cooking period, the mixture should be quite moist but not soupy.
- Add the chicken stock, bring to a simmer, season to taste with salt and cook another 30 minutes. By this time the corn should be barely covered with liquid. Allow it to cool uncovered. It will thicken as it cools.
- Reheat it to serve as a side dish or use it to make a casserole. Refrigerate any unused cooked hominy and use within a day or freeze it for future use. Yield: 8 to 12 servings
PORK & HOMINY IN RED CHILES SOUP/STEW
This untried dish is reminiscent of the more common chili verde except that the stock is made from dried rather than fresh chiles. As a big fan of the smoky ancho, it appeals to me and will soon make an appearance on my dinner table. In the meantime, I'm posting here for my fellow foodies.
Provided by justcallmetoni
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium-large saucepan, add the water, salt and cubd pork. Bring liquid to a boil, then reduce to a simmer. Cook pork about 20 minuts, until it is just tender. Remove pork from water using a slotted spoon. Cover pork with a damp cloth over a bowl to keep moist.
- In the same water used to cook the pork, add the ancho chiles. Remove from hat and allow the peppers to soak for 20 minutes. Transfer the softened chiles and liquid to a food processor or blender. Add garlic and oregano and process until smooth.
- In the same saucepan used earlier, add the oil and saute the chopped onions, stirring often until the onions are soft and lightly browned, about 10 minutes.
- Stir in the hominy, and the pureed peppers. Add chicken broth as needed to get the soup to reach the desired consistency or just a bit thinner than desired.
- Stir in the reserved pork, and bring soup to a boil. Reduce heat to a simmer and cook until the pork cubes are tender, about 30 minutes. Taste and adjust seasonings as desired.
- Laddle soup into bowls and allow diners to add condiments as desired.
Nutrition Facts : Calories 424.6, Fat 17.6, SaturatedFat 5, Cholesterol 91.9, Sodium 970.6, Carbohydrate 26.2, Fiber 6.5, Sugar 3.7, Protein 39.9
PORK AND HOMINY STEW WITH RED CHILES
Steps:
- Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
- Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
- Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
- *Available at Latino markets and kitchenmarket.com.
HOMINY BEEF CHILI
Hunker down for the night and get cozy with this filling chili. Loaded with beef chuck roast and convenient staples, such as diced tomatoes, green chilies and seasonings, it's a satisfying supper that would be yummy served with a side of warm tortillas or tortilla chips for dipping. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.
Nutrition Facts : Calories 401 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 714mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 36g protein.
SUPER CREAMY HOMINY AND GREEN CHILIES
This I found in Bert Greens The grains cookbook! Tweaked of course! This is served with 4-6 poached eggs on top,if desired! Or serve as a side.
Provided by Rita1652
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground.
- Melt butter in pan over medium heat.
- Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture.
- Cook stirring constantly until it begins to bubble about 3-5 minutes.
- Remove from heat and stir in cheese.
- Salt and pepper to taste.
BAKED HOMINY CASSEROLE WITH CHILIES AND CHICKEN
Provided by Florence Fabricant
Categories dinner, easy, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Grease an eight-quart oven-proof casserole. Preheat oven to 350 degrees.
- Heat the oil or fat in a heavy four-quart saucepan. Add the onion and saute over medium-low heat until golden. Stir in the jalapeno peppers and the cumin and saute another few minutes. Stir in the tomatoes and cook five minutes longer. Add the chicken and bring to a simmer.
- Stir in cooked hominy with red chilies and cook till mixture simmers again. Season to taste with salt.
- Spoon the mixture into the casserole. Top with the cheese. Bake in the oven about 30 minutes, until the casserole is bubbling and the cheese has melted and is beginning to brown. Serve at once. If desired, the casserole can be prepared in advance and set aside to be baked later. If it is not simmering just before being put in the oven, increase the baking time to about 45 minutes.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams
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