Felicitas Posole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC MEXICAN POZOLE



Authentic Mexican Pozole image

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

Provided by razzle dazzle

Categories     Stocks

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 17

1 1/2 lbs pork shoulder
2 garlic cloves, peeled
1 tablespoon cumin powder
1 onion, chopped
2 garlic cloves, chopped
2 tablespoons oil
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 tablespoons california chili powder
1 tablespoon salt
1/4 teaspoon oregano
4 cups canned white hominy, drained and rinsed
3 -5 cups pork broth, from cooking pork shoulder
1 cup canned diced green chilis (optional)
salt
2 whole fresh jalapenos, chopped (optional)
3 whole ancho chilies, seeded and stemmed (garnish) (optional)

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!

POSOLE



Posole image

This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

4 dried ancho chilies
4 dried guajillo or pasilla chilies
2 tablespoons canola oil, divided
1-1/2 cups boiling water
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
4 garlic cloves, minced
3 cups chicken broth
2 cans (29 ounces each) hominy, rinsed and drained
1-1/2 teaspoons dried Mexican oregano
1 teaspoon salt
Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

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.

Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.

More about "felicitas posole recipes"

SLOW COOKER PORK AND PRAWN POZOLE - EASY PEASY SLOW COOK
Recipe Tips. Boost Flavor with Broth: Swap chicken stock with homemade bone broth for deeper flavors and additional nutrients, especially in dishes that simmer for extended periods like …
From easypeasyslowcook.com


MEXICAN POSOLE RECIPE - TRADITIONAL FLAVORS & INGREDIENTS
Mexican Posole When the craving for a hearty, flavorful soup hits, Mexican Polose is the answer. This rich, savory dish is a celebration of simple ingredients coming together to create …
From spanglishasadero.com


POSOLE WITH RED CHILE PODS AND CILANTRO SALSA RECIPE
Season the Posole: Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished. Make the Cilantro Salsa: In a bowl, combine diced …
From chefsresource.com


POSOLE RECIPE - CHEF'S RESOURCE RECIPES
Simmer the Posole: Reduce the heat to low and simmer the Posole for 1-2 hours, or until the pork is tender and the hominy is cooked through. Taste and adjust: Taste the Posole and adjust the …
From chefsresource.com


FELICITA'S POSOLE RECIPE | MICHAEL CHIARELLO | FOOD NETWORK
Get Felicita's Posole Recipe from Food Network. Summer Pasta with Grilled Eggplant Sauce
From foodnetwork.cel28.sni.foodnetwork.com


PORK POSOLE RECIPE - CHEF'S RESOURCE RECIPES
1 1/2 pounds lean, boneless pork loin, diced; 2 cups chopped yellow onion; 1/3 cup small-diced poblano pepper; 2 Holland yellow or orange bell peppers, seeded and diced
From chefsresource.com


POSOLE RECIPE: A HEARTY MEXICAN CLASSIC YOU’LL LOVE
Nov 28, 2024 For the Posole: 1 pound of pork shoulder or chicken thighs (boneless) 1 tablespoon of vegetable oil; 1 onion, diced; 4 garlic cloves, minced; 6 cups of chicken or vegetable broth
From allspiceblog.com


POZOLE {A NEW MEXICAN RECIPE}
Dec 23, 2020 What is Pozole. The word “pozole” is a Spanish word that means “hominy”. Pozole is a soup that is traditionally from Mexico and made with pork, hominy, and frequently, a red …
From newmexicanfoodie.com


EASY POSOLE RECIPE - HOW TO MAKE POSOLE - THE …
Feb 17, 2022 Step 1 Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can. Step 2 Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, …
From thepioneerwoman.com


FELICITA'S POSOLE RECIPE
Add the garlic, chiles, posole, oregano, and pepper to taste. Simmer 1 hour. Add the browned meat. Simmer gently, partially covered, about 2 hours, or until the meat is very tender. Taste …
From recipenode.com


EASY ENTERTAINING WITH MICHAEL CHIARELLO - FOOD NETWORK
Combine water, posole, chilies and spices for Felicitas’ Posole, and simmer. Add browned meat to the posole, simmer 2 hours then refrigerate. Mix, assemble and puree Mango Margarita mix.
From foodnetwork.com


POZOLE RECIPE - CHEF'S RESOURCE RECIPES
Simmer the pozole: Reduce the heat to low and simmer the pozole for 1-2 hours, or until the hominy is tender and the pork is cooked through. Season and serve: Season the pozole with …
From chefsresource.com


AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL …
Jan 18, 2020 (For example, here is a pozole rojo recipe from the same site as that above. Here is […] Dee. Friday 1st of December 2023. Great recipe for 1st time pozole maker like me. The only 2 things I did different was I blended a …
From mylatinatable.com


POSOLE (TRADITIONAL NEW MEXICAN) - THE SPICE HOUSE
When I learned this recipe from a third generation posole maker, their family tradition is to rinse the posole 12 times. Placing the frozen posole in the pot in the sink, run cold water to cover the kernels, swish with hand and slowly poor off …
From thespicehouse.com


POZOLE ROJO - CULINARY HILL
Dec 13, 2024 Recipe tips and variations. Yield: This recipe makes 12 cups of soup, enough for 6 servings, 2 cups each. Storage: Store leftovers covered in the refrigerator for up to 4 days. Make ahead: Cook the pork to make the broth up …
From culinaryhill.com


POBLANO POSOLE RECIPE - CHEF'S RESOURCE RECIPES
Puree the Posole: Puree the tomatillos, onions, garlic, and poblanos with 1 cup of the stock, cilantro, and lime juice. Transfer to a large pot along with the remaining stock and hominy. …
From chefsresource.com


FELICITA'S POSOLE - DELICIOUS COOKING
Felicitas’ Hot Salsa, recipe follows; 2 ounces chiles de arbol (80 to 90 chiles) 1 garlic clove, minced; 1 teaspoon dried Mexican oregano; ... Serve the posole in soup bowls with the …
From deliciouscookings.com


Related Search