SLOW-COOKER POSOLE
Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.
Provided by Jules
Categories Meat and Poultry Recipes Pork
Time 6h55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g
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
SLOW COOKER PORK POSOLE
Slow cooker pork posole is sorta a cheater's version of authentic Mexican posole, a stew of sorts made with pork, hominy, onions, garlic, and all the traditional toppings. About the only thing missing is the constant need to tend it on the stovetop.
Provided by Martha Stewart Living
Categories Mains
Time 4h40m
Number Of Ingredients 12
Steps:
- Preheat a 5- to 6-quart slow cooker on high until warm, about 20 minutes. Season the pork with salt.
- In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the pork to the skillet and cook, turning as needed, until the pieces are browned on all sides, about 8 minutes. Transfer to the slow cooker.
- In the same skillet, reduce the heat to medium-low and heat 1 tablespoon oil. Add the onion, garlic, and chili powder and sauté until softened, about 6 minutes.
- Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer everything in the skillet to the slow cooker along with 2 cups broth. Cover and cook until the meat is very tender, 4 hours on high or 8 hours on low.
- Using tongs or a slotted spoon transfer the pork to a large bowl and, using 2 forks, shred the pork. Return the pork to the slow cooker and stir in the hominy. Stir to combine and to warm the pork. Season with salt to taste.
- Serve the posole with avocado, radishes, tortilla strips, and lime on the side for each person to add as desired.
Nutrition Facts : ServingSize 1 portion, Calories 289 kcal, Carbohydrate 25 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 0.05 g, Cholesterol 60 mg, Sodium 1166 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 7 g
NEW MEXICO STYLE POSOLE - CROCK POT
Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.
Provided by Ceezie
Categories Meat
Time 6h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
- Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.
Nutrition Facts : Calories 416.3, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 1374, Carbohydrate 11.3, Fiber 1.5, Sugar 5.3, Protein 33.9
POZOLE IN A SLOW COOKER
Easy, authentic Mexican Pozole. You will be glad you took the time. You can make ahead of time and freeze the pork to keep until you're ready to make dinner. Serve with chopped white onion, cilantro, shredded cabbage, lime wedges, and corn tortillas or tostadas.
Provided by Isabel
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 8h55m
Yield 12
Number Of Ingredients 13
Steps:
- Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
- Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
- Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
- Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 13.6 g, Cholesterol 52.4 mg, Fat 13.6 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 426.6 mg, Sugar 2.5 g
SLOW COOKER POSOLE
Provided by Mel
Time 7h20m
Number Of Ingredients 13
Steps:
- Heat the oil in a 10- or 12-inch skillet or saucepan over medium heat. Season the pork pieces lightly with salt and pepper. Add the pork in a single layer and brown on all sides (may need to do this in batches so the pan doesn't get crowded - otherwise the meat steams instead of browning nicely). Transfer the meat to a 6- or 8-quart slow cooker.
- To the skillet, add the onions and cook on medium-low or medium heat until the onions start to soften, 2-3 minutes. Add the garlic and cook another minute or so. Transfer the onions and garlic to the slow cooker.
- Add the enchilada sauce, salsa verde, broth, green chiles, drained hominy, oregano, salt, and cayenne pepper. Give the mixture a good stir.
- Cover and cook on high for 6-7 hours (or low for 8-9 hours) until the pork is fall apart tender. Thin with broth, if desired, and heat through.
- Stir in the cilantro. Season to taste with additional salt and pepper, to taste. Serve with shredded cabbage, sliced avocado, fresh lime wedges, tortilla chips, shredded cheese, etc.
Nutrition Facts : ServingSize 1 serving, Calories 177 kcal, Carbohydrate 2 g, Protein 26 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g
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- 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.
NEW MEXICO POSOLE RECIPE - POZOLE ROJO • FOOD FOLKS AND FUN
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Ratings 18Calories 427 per servingCategory Main Dish, Soup
- Place chiles on a paper towel-lined microwave-safe plate. Microwave on HIGH for 60-90 seconds, or until puffed and fragrant. Once the chiles are cool enough to handle, remove the seeds and stems.
- Pour 2 cups of stock into a medium microwave-safe bowl. Add the chiles, cover the bowl with plastic wrap, and microwave for 2 minutes or until bubbling.
- Use paper towels to pat the pork dry and season all sides with salt and pepper. Add 2 tablespoons of the vegetable oil to a heavy-bottomed pot and heat over medium-high heat until shimmering and small wisps of smoke are coming off of the oil.
RED CHILE POSOLE AND CHIMAYO, NEW MEXICO
From beyondmeresustenance.com
4.5/5 (4)Total Time 2 hrs 15 minsCuisine New MexicanCalories 398 per serving
- Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
- The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
- At this point, the pork should be somewhat tender. However, I prefer to cook the pork for at least 2 hours on the stove, or several hours in a slow cooker. I add the posole about 30 minutes prior to serving to keep it from slurping up the delicious red chile broth.
- When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
POSOLE: A SHORTCUT SLOW COOKER MEXICAN STEW YOU'LL LOVE!
From boulderlocavore.com
Ratings 14Category SoupCuisine AmericanTotal Time 7 hrs 10 mins
- In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.
- Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
- Remove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
- Serve with garnishes. Note: the posole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.
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