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
MEXICAN POZOLE
Steps:
- Gather the ingredients.
- Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
- Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
- Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
- Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
- After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
- Serve the pozole in deep bowls.
- Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.
Nutrition Facts : Calories 571 kcal, Carbohydrate 26 g, Cholesterol 136 mg, Fiber 5 g, Protein 38 g, SaturatedFat 12 g, Sodium 1104 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g
SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)
There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.
Provided by bshemyshua
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
- Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
- Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
- Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
- Remove meat, shred, return to pot, add herbs and salt to taste.
- Simmer, covered, 1 more hour.
- Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8
NEW MEXICO POSOLE (HOMINY STEW) RECIPE - (4.9/5)
Provided by á-5765
Number Of Ingredients 9
Steps:
- 1. Place posole in the 10 cups of liquid in large pot. Boil, reduce to simmer for 5 hours. If using a pressure cooker, cook for 45 minutes at 15 pounds of pressure. 2. Season pork shoulder and roast at 325 for 2-3 hours. When done cut or shred into bite sized chunks. 3. Add the pork to the cooked posole with additional water or broth if needed. Cook till tender. 4. Add the remaining ingredients and simmer for an addition 1-2 hours. 5. Add salt, if needed, and adjust seasonings to suit taste. Choice of Sides: warm tortillas, tomato salsa, red chile sauce, chopped tomatillos or ripe tomatoes, chopped green pepper, chopped onion, radishes, lime wedges, guacamole, diced green chiles, sour cream, shredded cheese.
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
POZOLE (MEXICAN PORK AND HOMINY STEW)
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
- When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
- Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
- Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
- Serve soup in individual heated soup bowls.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams
POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)
The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.
Provided by Consuelo Aguilar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h53m
Yield 8
Number Of Ingredients 16
Steps:
- Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
- Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
- Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
- Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
- Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
- Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
- Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g
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 (PORK AND HOMINY STEW)
Make and share this Posole (Pork and Hominy Stew) recipe from Food.com.
Provided by -JoeB
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
- Rub spice mixture all over pork.
- Saute bacon in a heavy large pot over medium heat until crisp.
- Transfer bacon to paper towels.
- Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
- Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
- Add Chilies; stir 1 minute.
- Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
- Reduce heat; cover and simmer until pork is very tender, about 1 hour.
- Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
- Season with salt and pepper.
- Garnish with reserved bacon and cilantro.
Nutrition Facts : Calories 934, Fat 49.6, SaturatedFat 17.6, Cholesterol 283.3, Sodium 1257.4, Carbohydrate 29.6, Fiber 5.6, Sugar 7.8, Protein 85.6
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