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!
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
NEW MEXICO STYLE POSOLE - CROCK POT
Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.
Provided by Ceezie
Categories Meat
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
- Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.
Nutrition Facts : Calories 416.3, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 1374, Carbohydrate 11.3, Fiber 1.5, Sugar 5.3, Protein 33.9
NEW MEXICAN POSOLE
I've been making this pork posole stew for years. It's simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called "Blue Corn and Chocolate"
Provided by Jerry Gaiser
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the salt and hominy in a pot.
- Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy.
- When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.
Nutrition Facts : Calories 283.3, Fat 8.9, SaturatedFat 2.9, Cholesterol 83.6, Sodium 543.4, Carbohydrate 16.6, Fiber 2.8, Sugar 3.2, Protein 32.2
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
Recipe adapted from and with thanks to Sadie's Of New Mexico
Provided by Mary Younkin
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
- DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
- Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!
Nutrition Facts : Calories 120 kcal, Carbohydrate 12 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 1460 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
NEW MEXICAN POSOLé
New Mexican Posolé made with pork roast, hominy, chile sauce, and a rich and flavorful broth is a delicious Instant Pot or Slow Cooker soup.
Provided by Krissy Allori
Categories Main Course
Time 8h20m
Number Of Ingredients 7
Steps:
- Boil about 2 cups of water. Add your dried chiles (wear gloves!) that have had the stems and seeds removed to a large bowl. Cover with boiling water and weigh down with another plate to ensure they are fully submerged. Allow to soak for at least 30 minutes.
- Transfer softened chiles along with 1 1/2 cups of the soaking water and the chopped garlic to a blender. Process until smooth and set aside.
- To cook in the crockpot: Cut the pork into bite sized pieces. In a large saute pan, cook the onion and pork on high heat, turning only once, for a total of about 8 minutes to brown. Transfer onion and pork to a slow cooker. Add chicken broth, hominy, salt, and 1/4 - 3/4 cup of the chile sauce to the slow cooker. If you are unsure about how spicy your sauce is, start out with a small amount. You can always add more. Cook on low 6-8 hours. Shred pork, if desired, before serving.
- To cook in the Instant Pot: Brown the whole roast along with the onion for 3-4 minutes on each side in order to get a nice sear. Add all 8 cups of the chicken broth, 1/4 - 3/4 cup of the chile sauce (again, less is more if it is super spicy), and the salt. Cook on high pressure for 90 minutes. You can slow or quick release the pressure (I usually do quick release because I'm in a hurry). Remove the meat and transfer it to a cutting board. When cool enough to handle, shred the meat, discard the fat, and add the meat back to the soup. Add hominy to the hot broth and allow everything to heat through before serving. Add additional chile sauce and/or salt, to taste.
- To serve, top with fresh cilantro, avocado, chopped radishes, shredded cheese, and additional chile sauce for extra spice.
Nutrition Facts : Calories 331 kcal, Carbohydrate 25 g, Protein 38 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 2874 mg, Fiber 4 g, Sugar 4 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
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- 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.
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