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.
SOUTHWEST POSOLE
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Becky Harder from Monument, Colorado, USA.
Provided by ElizabethKnicely
Categories Vegetable
Time 13h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Soak posole for 4-8 hours. Drain water.
- Combine ingredients in slow cooker.
- Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
- Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
- VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 379.1, Carbohydrate 3.6, Protein 0.7
PUEBLO WHITE POSOLE STEW
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
Provided by Stella Mae
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
- If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
- If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
- Adjust seasonings and serve with warm, flour tortillas.
Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4
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