Posole Food

PORK POSOLE

Steps:

• Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
• Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
• To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)

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.

NEW MEXICAN POZOLE

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.

POZOLE

Steps:

• Put the pork in a large pot over high heat and cover with water.
• Add the onion, garlic and salt, and boil until tender, about an hour.
• While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
• Bring the water to a boil. As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
• Let sit for about 20 minutes.
• When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
• Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
• When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
• Cut or shred into bite sized pieces.
• Strain the cooking water, and return the pork to the pot.
• Add the hominy and processed chiles, bring to a boil.
• Reduce the heat and simmer for about half an hour to blend the flavors. Add more salt if needed, to taste.
• Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

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.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

POZOLE

Steps:

• Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
• To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

AUTHENTIC MEXICAN POZOLE

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!

EASY CHICKEN POSOLE

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

POSOLE (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

CLASSIC POSOLE

Steps:

• For pork:
• Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
• Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
• For posole:
• Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
• Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

POZOLE VERDE

Steps:

• Pull off the husks of the tomatillos and give them a good rinse.
• De-stemming these is optional.
• Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.
• Flip the poblanos over after 15-20 minutes.
• The poblanos will need about 30 minutes total to fully roast.
• Remove the poblanos from the oven and let them cool down for a few minutes.
• Pull off and discard as much of the poblano skin as you can.
• De-stem and de-seed.
• Add the following green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro.
• Add the poblanos and tomatillos to the blender and combine well with the other ingredients.
• Add a dollop of oil to a saucepan or Dutch oven over medium heat.
• Pour in the green sauce from the blender and cook for a few minutes.
• Drain and rinse hominy.
• If you want a soupier version, use just 28 ounces.
• Add the hominy to the green sauce.
• Add the two chicken breasts to a pan and cover with 2 quarts of stock.
• Be sure there is enough liquid to submerge the chicken breasts.
• Add 1/2 onion, 10 sprigs cilantro, a pinch of salt and some freshly cracked black pepper.
• Bring to a boil and then reduce heat to a simmer.
• Cook the chicken for 20 minutes or until the chicken is no longer pink inside.
• Set the chicken aside to cool.
• Save the cooking liquid.
• Shred the chicken using two forks.
• Strain the cooking liquid to remove onion and cilantro bits.
• Add the shredded chicken and cooking liquid to the pan with the green sauce along with the chicken cooking liquid.
• Add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper.
• Let simmer for 15 minutes or until the hominy is heated through.
• Serve immediately with a squeeze of lime.

POSOLE VERDE

Steps:

• Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
• Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
• Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
• Add the potatoes and hominy and simmer until the potatoes are tender.
• Shred the cooled chicken.
• Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
• Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
• Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.

RED PORK POZOLE RECIPE

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!

POSOLE WITH GARNISHES

Steps:

• Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
• Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
• Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
• Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.

POSOLE

Steps:

• INSTRUCTIONS:.
• Preheat oven to 400°F.
• Slice off tops of garlic heads, about 1/4.
• Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
• Drizzle garlic heads with extra virgin olive oil.
• Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
• Wrap garlic in foil and place on middle oven rack for about 45 minutes.
• Remove and let cool.
• Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
• Add chiles to oil until just soft, don't crowd the pan.
• Remove chiles and set aside.
• Salt and pepper pork well.
• Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
• In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
• Add 1/2 Cup water to pan.
• Press garlic heads to squeeze out garlic and add to pan.
• Add posole, salt and pepper. Stir.
• Add 4 qrts of water to pan, cover and bring to a boil.
• As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
• About 30 minutes before posole is done, prepare garnishes and set out for serving.

POSOLE

Steps:

• Preheat the oven to 450 degrees F.
• Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.
• In a large saucepan, heat the olive oil. Season the pork with Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro.
• Yield: 6 to 8 servings
• Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

POZOLE ROJO

Steps:

• First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes. Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.
• With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don't burn them!
• Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.
• Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to 'low'. It should cook on low for 2-3 hours so it can be tender and savory.
• The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don't lose their color and flavor.

POSOLE ROJO

Steps:

• Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
• Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
• Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
• Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

RED POZOLE

Steps:

• Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
• Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
• While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
• Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
• When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
• Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
• Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
• While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
• Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.