SLOW-COOKER PORK AND HOMINY STEW
Provided by Food Network Kitchen
Time 7h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
- Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams
PORK AND HOMINY STEW
This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!
Provided by BRANDI T
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
- Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
- While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
- Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g
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
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
GREEN CHILI WITH PORK
Steps:
- Purée onion, chiles, and garlic with 1/2 cup chicken broth in a blender.
- Heat 1 tablespoon oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then brown pork, stirring and breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from pot.
- Add remaining 3 tablespoons oil to pot and heat over moderately high heat until hot, then carefully add purée (it will spatter), cumin, and salt. Cook, stirring frequently, until mixture is thickened and most of liquid is evaporated, about 10 minutes.
- Add pork, hominy, cilantro, and remaining 1 1/4 cups broth and simmer gently, uncovered, stirring occasionally, 10 minutes. Serve chili sprinkled with pumpkin seeds and cheese.
POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)
This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.
Provided by Dustbunni
Categories Grains
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pan.
- Saute onions in lard or bacon drippings until clear.
- Add garlic and spices and cook another two minutes.
- Add meat, green chili, rinsed hominy and beans.
- The beans are not traditional but we like them.
- Cook another two minutes.
- Pour stock over all.
- Add salt to taste.
- Simmer, covered, about 1hour.
- Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
- I serve this with large corn chips and cold melon.
More about "pork and hominy chili food"
POZOLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (24)Calories 310 per servingCategory Main Course, Soup
- Cut pork roast into 1 inch cubes, trimming and discarding any big pieces of fat. Add to a large stock pot with enough water to cover the meat by around 2 inches (8-10 cups water). Bring pot to a boil. Skim off any foam that rises to the surface.
- Add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teaspoons salt and chicken bouillon and simmer for 1 ½ hours.
- Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.
- Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid rom the saucepan that boiled them, along with 5 peeled garlic cloves. Blend well until smooth.
SLOW COOKER TOMATILLO CHILI WITH PORK AND HOMINY
From gatheranddine.com
PORK AND HOMINY CHILI - RECIPES AND INGREDIENTS | A …
From adayinthebite.com
30 HOMINY RECIPES YOU NEVER KNEW YOU NEEDED
From insanelygoodrecipes.com
PORK AND HOMINY STEW RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (8)Author Bruce AidellsServings 4
- Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
- Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
- Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.
- *These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.
PORK AND HOMINY STEW RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 2
15 WHAT IS MENUDO IN ENGLISH - SELECTED RECIPES
From selectedrecipe.com
ANCHO PORK AND HOMINY STEW RECIPE | MYRECIPES
From myrecipes.com
POZOLE RECIPE | STOVETOP, INSTANT POT OR CROCK-POT - GIMME SOME …
From gimmesomeoven.com
SLOW-COOKER TOMATILLO CHILI WITH PORK AND HOMINY RECIPES
From similarrecipe.com
BEST POZOLE - PORK, RED CHILES & HOMINY STEW - YOUTUBE
From youtube.com
12 HEARTY HOMINY SOUP RECIPES
From allrecipes.com
GAME-DAY PORK AND BLACK BEAN CHILI RECIPE - ANDREW ZIMMERN
From foodandwine.com
CHILI WITH GUAJILLO AND ANCHO CHILES AND HOMINY - FOOD & WINE
From foodandwine.com
EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE PIONEER WOMAN
From thepioneerwoman.com
PORK AND HOMINY CHILI ( OR CHICKEN OR TURKEY ) - FOOD.COM
From food.com
SLOW-COOKER TOMATILLO CHILI WITH PORK AND HOMINY
From americastestkitchen.com
BEST POZOLE RECIPE (ROJO / RED POSOLE) — ZESTFUL KITCHEN
From zestfulkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love