NEW MEXICAN POZOLE
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
Provided by David Tanis
Categories dinner, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
- While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
- Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
- Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 31 grams, Carbohydrate 4 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 19 grams, Sodium 567 milligrams, Sugar 2 grams
AUTHENTIC MEXICAN POZOLE
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Provided by razzle dazzle
Categories Stocks
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
TERRITORIAL CHILE POSOLE STEW
Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.
Provided by PaulaG
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
- Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
- Lower the heat to medium and add the onion and garlic.
- Sauté until the onion is tender, about 5 minutes.
- Place the contents of the skillet into the crock-pot and add remaining ingredients.
- If using canned posole, wait until the last 2 hours to add to the crock-pot.
- Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
- During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
- Salt the stew to taste, garnish with additional cilantro if desired and serve.
Nutrition Facts : Calories 263, Fat 11.9, SaturatedFat 2.6, Cholesterol 56, Sodium 1566.4, Carbohydrate 11.2, Fiber 1.3, Sugar 2.9, Protein 25.8
POSOLE WITH RED CHILI
This spin on the classic Mexican holiday fare might be the most delicious party food on either side of the Rio Grande. I use canned hominy instead of dried and add it at the end.
Provided by jleblanc00
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Garnishes.
- Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
- Ingredient Info.
- New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com.
- Preparation.
- Red Chile Purée.
- 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 1 1/2 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. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
- Posole.
- Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
- Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
- Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2-2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
- Divide posole among bowls. Serve with remaining red chile purée and garnishes.
Nutrition Facts : Calories 354, Fat 21.5, SaturatedFat 7.2, Cholesterol 80.5, Sodium 2883.9, Carbohydrate 17.5, Fiber 3.3, Sugar 3.2, Protein 21.6
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