Pork Posole Cooking Light Recipes

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!

EASY PORK POSOLE

Steps:

• Season pork with salt and pepper.
• Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
• Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
• Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

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.

SLOW COOKER PORK POSOLE

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.

EASY PORK POSOLE

Steps:

• In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.

EASY PORK POSOLE (POZOLE ROJO)

Steps:

• Heat the olive oil in a large dutch oven over medium-high heat.
• Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan.
• Brown the pork on each side until golden brown.
• Transfer the pork to a platter and cover with foil to keep warm.
• Add the onion to the pan and cook until softened.
• Stir in the garlic and cook for 1 minutes.
• Add the chicken stock to the pot and bring to a simmer.
• Stir in the enchilada sauce.
• Return the pork to the pot, cover and simmer for 2 hours.
• Remove the pork and shred. Return the pork to the pot.
• Stir in the hominy, cover and continue simmering for an additional hour.
• Serve the stew with the avocado, cabbage, onion, radish and cilantro.

TRADITIONAL PORK POSOLE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place the peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
• Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
• Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
• Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

MEXICAN POZOLE

Steps:

• Gather the ingredients.
• Cut the pork into chunks. Fairly big pieces are traditional, but if you prefer, cut the pork into bite-sized pieces.
• Put the pork in a large pot and add enough cool water to cover it by about 2 inches (approximately 5 to 6 cups). Bring to a boil, skimming off any foam that forms in the pot.
• Remove the stem and seeds from the chiles, and peel the garlic. Add the chiles, garlic, and salt to the pork.
• Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork tender, about 90 minutes. Alternatively, put the covered, ovenproof pot in a 350 F oven for the same amount of time.
• After the pork has cooked, add the hominy and the Mexican oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reduce back down to a simmer when needed. Add salt to taste.
• Serve the pozole in deep bowls.
• Garnish with chopped cilantro, scallion, radish, and green cabbage. If you like, squeeze fresh lime juice on top. Enjoy.

RED PORK POSOLE

Steps:

• Sprinkle meat with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook until browned on all sides. Transfer meat to a 5- to 6-qt. slow cooker. Repeat with remaining 1 Tbsp. oil and meat. Stir in next five ingredients (through oregano). Cover and cook on low 8 to 9 hours or high 4 to 4 1/2 hours.
• Meanwhile, place dried peppers in a large heat-proof bowl. Pour 1 1/2 cups boiling water over peppers. Let stand 20 minutes. Drain peppers, reserving 1 cup of the soaking liquid. In a blender or food processor combine peppers and reserved soaking liquid. Cover and pulse until smooth.
• Stir pureed pepper mixture into meat mixture. Cover and cook 30 minutes more. Remove and discard bay leaves. Remove meat and shred using two forks; return to soup. Season to taste with additional salt and black pepper. Serve with desired toppers and lime wedges.

LEFTOVER PORK POSOLE

Steps:

• Heat a large pot over medium high heat on the stovetop and add in the 1 Tbs oil.
• Once the oil is heated, add in the diced red pepper and sauté stirring occasionally for 5 minutes until the pepper is softened and fragrant.
• Next, add in remaining ingredients including the 1 tsp paprika, 1/2 tsp salt, 7oz diced green chiles, 2 - 3 cups leftover pork, 14.5 oz of tomatoes, 1 bouillon cube, 14.5 oz water and 15.5 oz of white hominy to the pot and stir to combine.
• Allow the soup mixture to come to a simmer (slowly bubbling) and then reduce to medium low heat and cover with a lid and allow to cook for 10 minutes so the flavors can incorporate.
• Season with additional salt as needed.
• Serve with optional garnishes like diced green onion, avocado, radishes and cilantro

PORK POSOLE

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 POSOLE - COOKING LIGHT

Steps:

• Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices. Nutritional Information Calories: 376 (27% from fat) Fat: 11.2g (sat 2.9g,mono 4.5g,poly 2.6g) Protein: 30.7g Carbohydrate: 37.4g Fiber: 7.4g Cholesterol: 67mg Iron: 4mg Sodium: 971mg Calcium: 67mg