Southwestern Posole Stew Food

EASY POSOLE (PORK AND HOMINY STEW)

Steps:

• 1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
• 2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
• 3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
• 4. Garnish with lime wedges and cilantro, and serve.

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.

COLORADO POSOLE

Steps:

• If using dried hominy, soak the hominy a gallon of water for at least eight hours until it's doubled in size.
• In a large pot, heat up the lard and cook the onion for 7 minutes or until onions start to turn translucent.. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
• Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powders. Bring to a boil and then turn down to a low simmer.
• After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
• Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices, radish and tortillas or tortilla chips.

SOUTHWESTERN POSOLE STEW

Steps:

• In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, onion, and garlic for about 3 minutes, or until tender, stirring occasionally.
• Stir in the beans, hominy, water, tomato sauce, chili powder, cumin, and pepper. Increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until warmed through. Stir in the salt. Sprinkle with the Cheddar.
• Look for canned hominy, yellow or white, near the canned corn in the supermarket.
• (Per Serving)
• Calories: 227
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 2.5g
• Cholesterol: 2mg
• Sodium: 584mg
• Carbohydrates: 40g
• Fiber: 9g
• Sugars: 4g
• Protein: 10g
• Dietary Exchanges
• 2 Starch
• 2 Vegetable
• 1 Lean Meat

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

SOUTHWESTERN STEW POT

Steps:

• In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

Steps:

• If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
• In a large frying pan, heat the oil over a medium flame.
• Add onion and cook until translucent.
• Make a 'well' in the center of the onion mixture and add the chili powder.
• Stir to dissolve the chili and mix thoroughly with the onions.
• Add the pork slices.
• Add the garlic and cumin.
• At last, add the cooked posole and 3- 4 cups liquid.
• Mix, and simmer slowly uncovered until liquid is reduced.

SOUTHWESTERN STEW

Steps:

• In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender. , Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.

PUEBLO WHITE POSOLE STEW

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.