Pasole With Linquica Recipes

POSOLE RECIPE

Steps:

• Place chunks of meat to a large Dutch oven, sear as I did if desired. Add enough water to cover the meat plus another inch or so. Add bay leaf, garlic, and salt and bring to a boil and reduce heat to low simmer. Continue to cook on low for at least 4 hours.
• Once the meat is tender and shreds easily, shred the pork to your desired consistency and add remaining ingredients. Continue to simmer for another 30 to 60 minutes.
• Serve with sour cream and avocado if desired.

POSOLE

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.

NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)

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.

CHICKEN AND CHORIZO POZOLE

Steps:

• Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
• Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
• Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
• Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

POSOLE WITH CHORIZO, MUSHROOMS AND GREENS RECIPE

Steps:

• If using fresh or frozen posole, add 1 - 2 Tbsp. olive to the pot over medium low. When hot, add the onion and cook until translucent.
• Add 6 cups water/stock to a soup pot and bring to a boil. Add the posole, garlic, chile powders, oregano, and cumin/coriander mix. Reduce to a simmer and simmer for an hour or longer until just tender.
• In another skillet saute the chorizo quickly on high heat until browned (a couple of minutes). Add to the soup pot after the posole has cooked for an hour. (go to "Finishing Instructions")
• If using canned hominy, brown the chorizo in a soup pot for 2 minutes on medium.
• Reduce to medium low, add the onion and saute' for 2 minutes.
• Add the hominy and 6 cups water/stock and bring to a boil.
• Add the garlic, chile powders, oregano, and cumin/coriander mix.
• Add the sliced mushrooms.
• Reduce to a simmer and cook for 20 minutes. Add additional water or stock as needed.
• Add the Swiss chard. Taste and season with salt as needed.
• Simmer for another 10 minutes or until the posole and chard are tender.
• Stir in the lime juice and serve. Squeeze a wedge of lime over each serving.
• Serve with warm tortillas.
• Top with any or all of the following: chopped cilantro, sliced radish, queso fresco or cotija cheese, chopped scallion, red chile or salsa, avocado, additional lime.

CLASSIC POSOLE

Steps:

• For pork:
• 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.
• For posole:
• Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, 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.

AUTHENTIC MEXICAN POZOLE

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!

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

SLOW COOKER VEGETARIAN CHORIZO POSOLE

Steps:

• Switch your slow cooker to high setting
• Dice the chorizo sausages into small chunks and add to a large pan.
• Add the onion, garlic, paprika, cumin, salt, and pepper to the sausages and stir well.
• Cook for about 5 minutes and then transfer the mixture to the slow cooker.
• Add the veggie broth, tomatoes, beans, hominy, and beer.
• Stir well and cover with the lid.
• Cook on high for about four hours, stirring every hour.
• Serve with diced avocado, cilantro and lemon wedges.

PASOLE WITH LINQUICA

Steps:

• In a large saucepan, or dutch oven add all ingredients, and simmer over a low heat, covered until the potatoes are tender, and the flavors blended.
• Use your own discretion on the amount of spices to use.
• Goya's Recaito is a nice addition and gives the stew the cilantro flavor.
• Serve with some hot sauce, and a nice crusty bread.
• Leave out the linquica and it's a great vegetarian stew.

POSOLE (HOMINY) WITH CHILES, CHORIZO, AND QUESO FRESCO

Steps:

• If using canned posole, just rinse and drain. If using frozen posole, boil in water for about 1 hour, or until tender. Preheat the broiler on high. Adjust the rack so that it is 3 inches from the heat source. Roast the poblano, jalapeño, onion, and garlic under the broiler. Turn using tongs until the skins are blackened. Remove from the oven and place in a small bowl, cover with plastic wrap, and let steam until cool. Remove the blackened skins, stems, and seeds, discard and coarsely chop. In the meanwhile, remove the stems, seeds, and membranes from the dried chiles and discard. Toast the ancho and arbol chiles in a dry skillet over low heat, shaking and turning the chiles until softened and fragrant. Be careful not to burn. Remove, place in a small bowl, cover with hot water, and cover the bowl with plastic wrap. Let them steep for 15 minutes to soften. Remove the chiles from the water, remove and discard the seeds, and coarsely chop. The chile arbol will be the hottest chile. (A whole pepper will be very hot. Use it accordingly.) Preheat the oven to 350°. Coat a 2-quart baking dish with oil. Cut the chorizo into rounds and brown in skillet over medium-high heat. Cook and turn using tongs for 7 minutes, or until browned on both sides and completely cooked. Remove and drain on paper towels. Sprinkle the dried oregano over the chorizo. Place the posole in a large bowl. Add the chiles, onion, and garlic, and stir to mix well. Add the chorizo and stir to combine. Add cilantro and mix well. Season with salt and pepper. Pour the posole into the baking dish. Sprinkle the cheese over the top. Place in oven and bake for 30 minutes, or until the cheese is lightly browned. To serve, garnish with sprigs of cilantro, slices of radish, and 1 lime wedge on the side.