Pork And Hominy Stew Posole Recipes

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POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)



Posole (Mexican soup with pork and hominy) image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Provided by Dustbunni

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili's seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

PORK AND HOMINY STEW (POSOLE)



Pork and Hominy Stew (Posole) image

I used a few different shortcuts in this posole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house.

Provided by Instant Pot Fast and Easy Cookbook by Urvashi Pitre

Categories     Dinner

Yield 8 servings

Number Of Ingredients 11

1 pound pork shoulder (cut into bite-size cubes)
1 yellow onion (chopped)
25 oz hominy (1 can undrained)
3/4 cup Water
3 - 4 cloves garlic (chopped)
1 - 3 canned chipotle chiles in adobo (chopped, with 1 to 2 teaspoons adobo sauce from the can (about 1/2 small can))
2 tsp ancho chile powder (plus more if needed)
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt (plus more if needed)
1/4 cup fresh cilantro (for garnish)

Steps:

  • In the Instant Pot, combine the pork, onion, hominy and its juices (see Note), water, garlic, chipotle chiles, adobo sauce, ancho chile powder, cumin, oregano, and salt.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
  • Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve.

SLOW-COOKER PORK AND HOMINY STEW



Slow-Cooker Pork and Hominy Stew image

Provided by Food Network Kitchen

Time 7h20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
2 15-ounce cans hominy, drained and rinsed
2 cups low-sodium chicken broth
1 16-ounce jar salsa verde
2 poblano chile peppers, seeded and chopped
1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
10 6-inch corn tortillas
1/4 cup sour cream
1 romaine lettuce heart, shredded
1 avocado, diced

Steps:

  • Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
  • Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams

PORK POSOLE



Pork Posole image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Good olive oil
1 1/2 pounds lean, boneless pork loin, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1/3 cup small-diced poblano pepper
2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced
1 tablespoon minced garlic (3 cloves)
1 teaspoon chili powder
1/2 teaspoon dried oregano
6 cups good chicken stock, preferably homemade, simmering
1 (12-ounce) jar medium salsa verde, such as Goya
2 (15-ounce) cans white hominy, such as Goya, rinsed and drained
1 (15.5-ounce) can black beans, such as Goya, rinsed and drained
3 cups yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper
Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving

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.

PORK AND HOMINY STEW



Pork and Hominy Stew image

This soup is a tradition in my family. We usually eat this wonderful spicy stew every Sunday afternoon after church. Warning, this soup can be really spicy, use caution when adding chile. Enjoy!

Provided by BRANDI T

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 8

Number Of Ingredients 13

1 (2 pound) pork roast, diced
1 tablespoon ground cumin
salt and pepper
1 tablespoon olive oil
2 (15.5 ounce) cans white hominy
20 dried chile de arbol peppers
water
1 ¼ cups finely chopped onion
1 teaspoon minced garlic
12 corn tortillas, warmed
2 limes, quartered
1 bunch fresh cilantro, chopped
1 ½ cups shredded cabbage

Steps:

  • Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
  • Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
  • While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
  • Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

Nutrition Facts : Calories 395.9 calories, Carbohydrate 39.4 g, Cholesterol 72.8 mg, Fat 13.5 g, Fiber 6.6 g, Protein 29.2 g, SaturatedFat 3.7 g, Sodium 382.2 mg, Sugar 4.1 g

POZOLE (MEXICAN PORK AND HOMINY STEW)



Pozole (Mexican pork and hominy stew) image

Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

4 pork chops, about 1 1/2 pounds
2 chicken legs plus thighs, about 1 1/2 pounds
6 cups water
1 onion, about 1/4 pound, peeled and quartered
1 large clove garlic, peeled
Salt to taste if desired
2 tablespoons chopped hot green chilies, optional (see note)
12 peppercorns
2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1 small head iceberg lettuce
12 radishes
1 lime
1/2 cup finely chopped Bermuda onion

Steps:

  • Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
  • When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
  • Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
  • Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
  • Serve soup in individual heated soup bowls.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams

POSOLE (MEXICAN PORK STEW)



Posole (Mexican Pork Stew) image

I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.

Provided by Starman5

Categories     Stew

Time 1h5m

Yield 8 16 two cup servings (8 quarts), 16 serving(s)

Number Of Ingredients 14

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

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.

PORK AND HOMINY STEW



Pork and Hominy Stew image

Categories     Soup/Stew     Onion     Pepper     Pork     Stew     Quick & Easy     Winter     Cilantro     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

3 tablespoons olive oil
8 ounces lean ground pork
2 cups chopped onions
2 teaspoons ground cumin
2 tablespoons all purpose flour
2 14 1/2-ounce cans low-salt chicken broth
1 15-ounce can golden hominy, rinsed, drained
2 4-ounce cans diced green chilies
8 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add pork, onions and cumin and sauté until pork is brown, about 5 minutes. Add flour and stir 2 minutes. Add broth and hominy. Reduce heat to medium and simmer until thickened, stirring occasionally, about 20 minutes. Stir in chilies and 6 tablespoons cilantro. Simmer 2 minutes. Season with salt and pepper. Sprinkle with remaining 2 tablespoons cilantro and serve.

PORK AND HOMINY STEW



Pork and Hominy Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h25m

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
  • Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Nutrition Facts : Calories 317 g, Fat 15 g, Fiber 5 g, Protein 21 g, SaturatedFat 4 g

PORK AND HOMINY STEW



Pork and Hominy Stew image

This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. The rich, brothy soup is delicious, much like a tamale in a bowl. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 15

2 cups water
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 pounds boneless country-style pork ribs, cubed
1 can (29 ounces) hominy, rinsed and drained
2 cups reduced-sodium chicken broth
1 tablespoon lime juice
1 teaspoon kosher salt
1/4 teaspoon pepper
Optional: Fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro

Steps:

  • In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 257 calories, Fat 10g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 1005mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

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