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
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.
NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
Keeping the stew simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
Provided by Lea Ann Brown
Categories Main Course Pork
Time 40m
Number Of Ingredients 13
Steps:
- If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
- Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
- Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
- Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
- Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
- Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
- Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
- Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.
Nutrition Facts : Carbohydrate 17 g, Protein 44 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 113 mg, Sodium 571 mg, Fiber 3 g, Sugar 6 g, Calories 340 kcal, ServingSize 1 serving
PORK POSOLE
Provided by Ina Garten
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
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
TRADITIONAL PORK POSOLE
Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.
Provided by mic_babe
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place the peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
- Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
- Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g
MEXICAN POZOLE RECIPE
Steps:
- In a small saucepan over medium heat, place the chiles, tomatoes, broth, onions, apple cider vinegar, garlic and cumin. Bring to a simmer and cook for about 3 minutes. Cover, remove from the heat and let it stand for about 15 minutes.
- In a blender, process the chile mixture on high until smooth, stopping to scrape down the sides as needed. Set aside.
- Trim the excess fat from the pork and cut into 3/4-inch cubes. See Note #1
- Season the pork with salt and ground black pepper. In a pot or Dutch oven, heat the oil over medium-high heat. Sear the pork stirring occasionally for about 6 minutes or until golden brown. Brown the pork in batches, if needed, to prevent overcrowding the pot. Add additional oil, if needed. Remove the meat from the pot and transfer to a plate.
- Add the onions to the pot and saute, stirring frequently until the onions become tender, about 3-4 minutes. Stir in the garlic and cook for about a minute. Return the meat and any collected juices to the pot.
- Stir in the red chile puree and cook, stirring a few times for about 2 minutes. Stir in the rest of the soup ingredients and bring to a boil. Reduce the heat to low heat and simmer covered, stirring occasionally, for 75 to 90 minutes, or until the pork becomes tender and the soup is slightly thickened (See Note #2).
- Stir and season to taste with salt and ground black pepper. Remove soup from the heat and discard the bay leaves. Serve with desired toppings.
Nutrition Facts : Calories 258 kcal, Carbohydrate 17 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 68 mg, Sodium 980 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
DELICIOUS RED MEXICAN POZOLE (POSOLE)
This Mexican Pozole is a fiery red soup filled with chiles, pork, chicken, and hominy corn. A cold-weather favorite with strong Mexican flavors!
Provided by Martin Petersen
Categories Soups
Time 1h
Number Of Ingredients 19
Steps:
- In a LARGE pot, add olive oil, onions, and oregano and saute (about 2-3 minutes). Add garlic (30 seconds).
- Remove half onion-garlic mixture and put aside. Add chicken. Cook for 5-8 minutes until browned and mostly cooked through. Remove from pot.
- Add other half of onion-garlic mixture and pork rib chunks. Cook for 5-8 minutes until browned and mostly cooked through.
- Add chicken mixture back into pot. Add remaining ingredients. Bring to a low boil then simmer for 20-30 minutes to allow thickening, stirring occasionally.
- Add salt and pepper to taste. Serve with thinly sliced cabbage, thinly sliced radishes, and lime.
CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)
Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.
Provided by littleturtle
Categories Clear Soup
Time 6h15m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
- Cut pork into bite sized pieces; sprinkle with salt and pepper.
- Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
- Cover and cook on low for 4-6 hours.
Nutrition Facts : Calories 405.7, Fat 14.4, SaturatedFat 4.7, Cholesterol 127.1, Sodium 706.8, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 45.8
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
POZOLE ROJO MEXICAN STYLE PORK AND HOMINY SOUP
Pozole is a delicious traditional Mexican Cuisine soup or stew. Its ingredients include a Chile pepper based soup with seasonings, pork and hominy served with cabbage, onion, radishes, avocado, limes, cilantro and corn or flour tortillas. It's very yummy for anytime of the year.
Provided by jettskitchen.com
Categories Main Course
Time 4h
Number Of Ingredients 17
Steps:
- Prepare Chiles: Using a kitchen scale weigh out an even proportion of two pounds each of Guajillo and Ancho chile peppers. Please note: One would think by using all these peppers that this soup would be spicy hot but it's not. Not at all. I had a hard time finding the peppers in my grocery store. If you can't find them in the isle with all the Mexican food you may want to try looking in the produce section.Prepare the Chile peppers by cutting them down the center. Remove seeds, stems and veins.Place peppers in a skillet and cook over medium heat for about 3-5 minutes to lightly roast. Stir constantly. Be careful not to burn peppers. This process softens the peppers and helps with releasing their flavor.
- In the meantime prepare a large stock pot with 5 quarts of water and bring to a boil.
- Making Red Sauce: Add 3 cups water to peppers and bring to boil. Reduce heat and allow soaking for about 15 minutes.After the peppers have been soaking for 15 minutes, using tongs remove Chile peppers and place them in a blender or food processor. Add 1 cup of the water they were soaking in and blend. Then add the rest of their water and continue blending. This is the red sauce for the soup.Strain red sauce through a sieve to remove any particles. Place strained red sauce into stock pot with pork.
- Brown Meat: Add 2 Tablespoons olive oil to skillet and brown pork. While cooking season with salt. Just before the pork is browned add garlic and sauté for about 2 minutes or until browned. Transfer mixture to stock pot.
- Bringing it all together: Add hominy, bay leaves, cumin, oregano and 1 Tablespoon salt to stock pot and cook for 3 hours or until pork is tender.
- Serve with a plate of garnishes of radishes, sliced cabbage, avocados, raw onions, cilantro and corn or flour tortillas. Enjoy!
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
POZOLE ROJO (MEXICAN STEW WITH PORK AND HOMINY)
Recipe adapted from Epicurious and Mexico in my Kitchen
Provided by Samantha Ferraro
Categories Main Course
Time 3h20m
Number Of Ingredients 21
Steps:
- In a large soup pot, add pork, 1 onion cut in quarters, 1 garlic bulb cut in half, 3 bay leaves, salt and pepper. Cover everything with water and allow to simmer for 2 hours. As water begins to evaporate, add hot water to keep the broth at the same amount.
- While stock is cooking, make the chile sauce. Cut open your dried chile's and remove all the seeds and stems. Soak the chiles in water for at least 30 minutes to soften.
- When chiles are soft, add them to your blender (or food processor) as well as 1 onion (roughly chopped), 6 garlic cloves, few sprigs of fresh oregano, drizzle of olive oil and about 1/2 cup of the chile water (from soaking). You may need more depending on consistency. Blend everything together until it is all pureed.
- When stock is done and pork is cooked through, remove pork to cutting board and shred or cut into bite size pieces. Discard stocks onion, garlic and bay. Then add the pureed chile sauce to pork stock and store through. Add hominy and cubed pork. Taste for seasoning.
- Bring soup to a gentle simmer and allow to continue cooking for an additional 30 minutes.
- When done, ladle soup into bowls and top with garnishes, such as sliced cabbage, sliced radishes, fresh oregano, avocado, like and tortilla chips.
PORK POSOLE RECIPE
Mississippi superchef and pro tailgater John Currence's pork posole not only serves to fight off chilly weather, but is also perfect when cooking for a crowd.
Provided by Tasting Table Staff
Categories Main Course
Time 3h40m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350º. In a large bowl, whisk together the flour, salt, pepper and cumin. Toss the pork shoulder in the flour to dredge, shaking off any excess flour.
- In a 6-quart Dutch oven, heat 1½ tablespoons of the lard and 2 tablespoons of the olive oil over medium heat. Working in 2 batches, sear the pork, turning as needed until golden brown, 7 to 10 minutes per batch. Watch the pork carefully to make sure any excess flour in the pan doesn't burn. Once seared, transfer to a plate lined with paper towels.
- To the pot, add the remaining lard, the garlic and onions. Cook until translucent, 2 to 3 minutes. Return the pork to the pan with the water, oregano, cumin seeds and bay leaves. Bring to a boil, then reduce to a very low simmer and cook, covered, over low heat until the pork is tender, 2 hours.
- Meanwhile, on a baking sheet toss the corn with the remaining 1 tablespoon of olive oil. Bake until golden brown, 12 to 14 minutes, then set aside.
- Once the pork has simmered for 2 hours, add the roasted corn, tomatillos, hominy, roasted red peppers and jalapeño. Return to a low simmer and cook, covered, until the pork begins to fall apart, 1 hour more.
- Using 2 forks, shred the pork into bite-sized pieces. Ladle the posole into bowls and garnish with the cotija cheese and cilantro leaves, then serve.
Nutrition Facts : Calories 523 calories, Carbohydrate 27 g carbohydrates, Cholesterol 100 mg cholesterol, Fat 34 g fat, Fiber 4 g fiber, Protein 27 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 508 mg, Sugar 4 g, TransFat 0 g
PORK AND HOMINY SOUP RECIPE
This tongue-tingling, hangover-abating pork and hominy soup may be just what the doctor ordered. However, it's just as good when you're ailment-free.
Provided by Jennifer Olvera
Categories Dinner Lunch Brunch Soups and Stews Soup
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C).
- Heat oil in a large Dutch oven over medium-high heat. Generously season pork with salt and pepper. When oil is shimmering, brown meat on all sides, about 7 minutes total. Reduce heat to medium, add onion and garlic and sauté, stirring periodically, until they begin to soften, about 4 minutes.
- Add chicken broth, oregano, ancho chile powder and chile de árbol powder to pan. Stir to combine, and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, cover, and transfer to the oven to cook until pork is fork-tender, about 2 hours.
- Remove soup from oven and transfer pork from broth to a platter to cool. When pork is cool enough to handle, shred meat and discard any fat or gristle. Strain broth and return liquid to pan. Add hominy and shredded pork. Season with salt, if necessary, and simmer over medium heat for 30 minutes.
- Ladle into bowls immediately and serve with lime wedges, avocados, red onions, cilantro, radishes and tortilla chips.
Nutrition Facts : Calories 529 kcal, Carbohydrate 44 g, Cholesterol 82 mg, Fiber 7 g, Protein 34 g, SaturatedFat 7 g, Sodium 706 mg, Sugar 10 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
PORK POSOLE (A MEXICAN PORK AND HOMINY SOUP)
Posole is a rich and flavorful pork and hominy soup that has a mild chile broth. I decided to make it today, and wound up with one of the best soups I have ever made! The cooking is simple, yet it is packed with rich flavors that are not spicy at all. My (lucky) friend Chris showed up just as it was done, so of course I had to...
Provided by Michelle Tow
Categories Other Soups
Time 3h5m
Number Of Ingredients 20
Steps:
- 1. Pork and broth: put pork chops in a large pan and cover with water. toss in the onion, celery, garlic, boulion cubes, oregano and bay leaves and simmer for a few hours until they are tender enough to pull off the bone. remove the chops and cool on a plate. While the chops cool, pour the broth through a mesh strainer to remove and discard all the pieces of onion, celery and bay leaves, then return broth to the same pot. Remove the pork from the bones when cool and shred the meat by hand, returning to the pot. Drain and add 2 30 oz cans of hominy to the pot. Place on a low simmer.
- 2. Chile Sauce: Guajillo chiles are NOT spicy at all, but bring a wonderful and earthy flavor to this soup when added in this way. To make this sauce, bring garlic, 1 tsp salt, and the whole bag of chiles to a boil and reduce to a simmer. Let simmer for about an hour. If the water boils down too much, add more water as necessary to keep the peppers covered. then turn off the heat to cool a little. When slightly cooled, put the peppers, garlic and about half of the sauce in a food processor and puree. After you add the pork back to the pork broth, put a strainer over the pot and pour the pureed chile mix into the strainer and push it through with a rubber spatula. You are removing the bits of skin and seeds that remain, and the puree of chile will drop through into the soup. If there is additional liquid from the boiled chiles pour this through as well so that the flavors are not lost ... this is filled with wonderful flavor that should not be lost!
- 3. after the chile sauce is added, simmer the soup for about a half hour. 5 minutes before serving, add a tablespoon of lemon or lime juice to the pot, taste for seasoning and add salt if necessary.
- 4. Spoon into a bowl and serve. Put the toppings in bowls/plates on the table, and let your guests use the toppings as they please.
GREEN POZOLE (POZOLE VERDE) - MEXICAN HOMINY SOUP
Last Updated on December 24, 2020 byGreen Pozole (Pozole Verde) - Mexican Hominy Soup with Chicken & Pork - This Mexican soup of hominy, chiles and meat is one...
Provided by Mireille Roc
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Place all the pork ingredients in a large pot like a Dutch oven with enough water to cover. Bring to a boil and skim any scum that rises to the top. Reduce to a simmer and cook for 2 hours, adding more water as necessary.
- Place chicken ingredients in a pot with enough water to cover. Bring to a boil. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
- Now let's make the Salsa Verde.
- Meanwhile, preheat oven to 400 F.
- Brush the bottom of a casserole dish with a little olive oil.
- Add tomatillos, jalapenos and poblano.
- Roast in oven for 20 minutes.
- In a food processor, combine roasted peppers with onion, garlic and cilantro. Blend with 1 cup of water until smooth.
- Remove meat and place broth of both chicken and pork in freezer for 30 minutes. Fat will rise to the top. Remove the fat and place the broth in a large pot. Add additional water if necessary to yield 6 cups. Add the cooked chicken and pork.
- Add salsa and hominy. Add salt.
- Simmer for 1 hour.
PORK AND HOMINY SOUP WITH CILANTRO
Steps:
- Heat oil in heavy large pot over medium-high heat. Add pork and sauté until brown and crisp, about 9 minutes. Add onion and garlic and sauté until onion is tender, about 8 minutes. Mix in chili powder and oregano; stir 1 minute. Add broth, then hominy with its juices. Reduce heat to low. Simmer uncovered until pork is tender, about 40 minutes. Mix in cilantro. Season to taste with salt and pepper; serve.
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- Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
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4.5/5 (9)Calories 233 per servingServings 8
- Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
- Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
CLASSIC POSOLE RECIPE - BON APPéTIT
From bonappetit.com
4/5 (241)Estimated Reading Time 2 minsServings 8-10
- 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.
- Heat oil in a large pot over medium- low heat. Add onion and sauté until trans- lucent, 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.
SLOW COOKER POSOLE ROJO STEW - THE LEMON BOWL®
From thelemonbowl.com
4.3/5 (59)Total Time 4 hrs 30 minsCategory Appetiser, Entree, SoupCalories 275 per serving
- Remove the stems from each chili shaking out as many seeds as possible and place in a large bowl. Cover chilis with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
- While chilis are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork chunks with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in a pan until pieces start to form a crust. This should take about 7-8 minutes.
SLOW COOKER POSOLE - MEXICAN SOUP - FOX VALLEY FOODIE
From foxvalleyfoodie.com
5/5 (5)Total Time 6 hrs 5 minsCategory SoupCalories 350 per serving
- Add all posole ingredients into a 6-quart slow cooker. Heat on high for 6 hours, or until meat is easily shredded with a fork.
- Remove any large chunks of fat in the soup and shred pork (often best to remove the pork from the pot to shred, then add it back in)
- Ladle posole into bowl then top with desired amount of shredded cheese and cilantro. Squeeze juice from one lime wedge into bowl and serve with warm tortillas.
POZOLE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (14)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.
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3.3/5 (18)Total Time 2 hrs 20 minsCategory Main CourseCalories 532 per serving
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