New Mexico Posole Crockpot Food
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 MEXICO POSOLE (CROCKPOT)
This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.
Provided by CookingBlues
Categories Stew
Time 5h20m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
- Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
- Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.
Nutrition Facts : Calories 423, Fat 13.3, SaturatedFat 4, Cholesterol 78.2, Sodium 1345.6, Carbohydrate 43.3, Fiber 7.6, Sugar 6, Protein 30.2
POSOLE (CROCKPOT)
This is too easy--an emergency meal -- keep pork (better thawed, if frozen need to add extra time for cooking) and posole in freezer and put in the crockpot and then dinner is done when the game is over -- just add seasoning and dinner is done! Can't get any easier than this! Adapted from local newspaper
Provided by ellie_
Categories Pork
Time 4h5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place pork and posole in crockpot.
- Add water and spices.
- Cook on low for 4 hours.
- Top with sour cream and salsa.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.7, Cholesterol 23.8, Sodium 34.6, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 7.6
POSOLE FOR THE CROCK POT
This is a very fast and easy dish, perfect in cold weather, as it warms you up with temperature and spice. Posole is traditionally eaten in New Mexico on Christmas Eve.
Provided by PainterCook
Categories One Dish Meal
Time 6h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the pork in a skillet with just a little vegetable oil before adding.
- Do not drain the hominy or the tomatoes. Put all the ingredients into the crock pot and set it on low and let it cook for at least 6 hours. Do not lift the lid! (This dish is even better the next day).
- I serve this soup/stew with homemade tortilla chips, a dollop of plain yogurt, and chopped fresh cilantro.
Nutrition Facts : Calories 205.8, Fat 9.8, SaturatedFat 3.3, Cholesterol 47.7, Sodium 337.5, Carbohydrate 13.4, Fiber 2.6, Sugar 7.2, Protein 16.7
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