Posole Mexican Pork Stew Recipes

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

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.

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 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.

NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)



New Mexico Posole Recipe with Pork (Pork Pozole Verde) image

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

3 pounds pork shoulder Butt roast
6 cloves garlic (roasted and chopped, or raw chopped)
Salt and pepper
1 onion (diced)
6 cups chicken stock (or water)
1 bay leaf
1 1/2 Tablespoons Mexican oregano (dried)
1 teaspoon New Mexico Red Chile Powder (or Ancho)
2 teaspoons ground cumin
1 pinch ground cloves
2 dried red chile pods (Guajillo are easily found)
1/2 pound frozen posole
2 cups Hatch Green Chile (roasted, peeled, coarse chopped. About 8 - 10 peppers.)

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

POSOLE RECIPE



Posole Recipe image

This authentic Mexican pozole recipe is easy to make and perfect for families eating on a budget. As a bonus, it tastes just as good or even better the next day!

Provided by Dan from Platter Talk

Categories     Dinner

Time 4h15m

Number Of Ingredients 9

4 pounds pork (pork shoulder, cut into bite-size chunks)
water
1 bay leaf
1 tbsp salt
3-4 cloves garlic (crushed)
28 oz chili sauce (red)
1 tbsp chili powder
1 tsp ground cumin
48 oz hominy (drained)

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.

Nutrition Facts : Calories 353 kcal, Carbohydrate 29 g, Protein 31 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 1967 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

PORK AND GREEN CHILE POSOLE RECIPE



Pork and Green Chile Posole Recipe image

Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is how I make it."*" See Kitchen Notes for more information or links to special ingredients.

Provided by MJ of MJ's Kitchen

Categories     Main Course     Soup

Time 2h

Number Of Ingredients 14

1 pound pork shoulder* (trimmed of visible fat and cut into bite size pieces)
1 tsp. green chile spice blend* or salt/pepper/garlic powder
2 Tbsp. olive oil or 1 Tbsp. olive oil and 1 Tbsp. bacon drippings
6 cups water / stock*
1 pound fresh or frozen posole*
6 large garlic cloves, (minced)
1 medium onion, (chopped)
½ tsp. toasted cumin coriander blend*
1 tsp. dried oregano, (crushed)
1 cup mild roasted New Mexico green chile*, (chopped)
½ - 1 cup medium to hot roasted New Mexico green chile ((amount depends on heat desired))
1/2 tsp. salt or to taste
1 tsp. black pepper
Warmed flour or corn tortillas (one to two per person)

Steps:

  • Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
  • Chop the onion and the garlic.
  • Heat a large soup pot over medium heat.
  • Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
  • Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
  • Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
  • Add the green chile and more water if you think it needs it. Stir occasionally.
  • Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
  • Taste. Add more salt if needed.
  • Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

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

PORK POZOLE



Pork Pozole image

Comfort food, Mexican-style. Pork pozole is a traditional soup from Mexico, where pork shoulder is slow simmered with hominy resulting in a flavorful, comforting, and hearty soup. The stew is cooked until the pork is fall-apart tender, and the hominy is full of corn flavor with a wonderful chewy texture. A variety of Mexican aromatics and spices add tons of flavor and warmth. This soup only takes a few minutes to pull together, then let simmer it away on the stove. Serve with sliced radish, queso fresco, and lime wedges for a more authentic experience.

Provided by Lauren Dellabella

Categories     Dinner

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 pounds boneless pork shoulder, cut into 2-inch pieces
salt and ground black pepper to taste
1 tablespoon olive oil
1 large sweet onion, sliced
3 cloves garlic, sliced
1½ teaspoons cumin
1 teaspoon oregano
½ teaspoon smoked paprika
2 cups chicken broth
1 (14½ ounce) can diced tomatoes
1 (15 ounce) can hominy, rinsed and drained

Steps:

  • Season pork with salt and pepper. Heat oil over medium-high heat in 6-quart saucepot and brown pork. Transfer to a large bowl and set aside. Reduce heat to low and add onion and stirring occasionally, cook until softened, about 4 minutes. Add garlic, cumin, oregano, and smoked paprika and cook until fragrant, about 1 minute. Return pork to saucepot with its juices. Stir in chicken broth, tomatoes, and hominy and bring to a boil over high heat. Reduce heat and simmer covered until pork is tender, about 45 minutes.

EASY PORK POSOLE



Easy Pork Posole image

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

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.

Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

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 STEW



Posole Stew image

This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico.

Provided by Cheryl Bishop

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Yield 7

Number Of Ingredients 14

8 ounces blue corn posole
2 quarts water
Salt to taste
3 cloves garlic, minced
10 drops hot pepper sauce
1 ½ pounds pork loin, cut into 1 inch cubes
3 tablespoons ketchup
2 tablespoons diced green chile pepper
1 tablespoon dried minced onion
3 carrots
⅓ large eggplant, diced
1 onion, chopped
2 yellow squash, chopped
3 cloves garlic, minced

Steps:

  • Soak the posole in 6 cups of salted water overnight. Drain and rinse.
  • In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
  • Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.

Nutrition Facts : Calories 332.2 calories, Carbohydrate 27.8 g, Cholesterol 61.2 mg, Fat 13.9 g, Fiber 2.8 g, Protein 22.9 g, SaturatedFat 4.2 g, Sodium 162.2 mg, Sugar 2.5 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

MEXICAN POZOLE



Mexican Pozole image

Pozole, also known as posole, is a simple stew made with pork and hominy. This pozole rojo recipe uses red chile peppers and is easy and delicious.

Provided by Molly Watson

Categories     Dinner     Lunch     Side Dish     Appetizer     Soup

Time 2h50m

Yield 6

Number Of Ingredients 12

2 pounds pork shoulder (or butt)
5 to 6 cups water (cool; or enough to cover)
3 dried red New Mexico chiles (or other large, mild, dried red chiles)
3 cloves garlic
2 teaspoons salt (plus more to taste)
6 cups cooked hominy (or canned)
1 teaspoon dried Mexican oregano
Garnish: cilantro (chopped)
Garnish: scallion (chopped)
Garnish: radishes (chopped or sliced)
Garnish: green cabbage (finely sliced)
Optional: squeeze fresh lime juice

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.

Nutrition Facts : Calories 571 kcal, Carbohydrate 26 g, Cholesterol 136 mg, Fiber 5 g, Protein 38 g, SaturatedFat 12 g, Sodium 1104 mg, Sugar 4 g, Fat 34 g, ServingSize 6 servings, UnsaturatedFat 0 g

POZOLE ROJO



Pozole Rojo image

Easy and Savory!

Provided by Nixza

Time 3h20m

Number Of Ingredients 15

12 Large Guajillo peppers
6 Finely Chopped Cloves of Garlic
1 tbsp of Mexican Oregano
3 cans of white hominy Rinsed and Drained
2 pounds of Pork Shoulder with Bones
1 tbsp Cumin
1 tbsp Paprika
2 tbsp Chili Powder
1 tsp Olive Oil
1 Cabbage Sliced
1 White Onion Diced
5 Limes Cut
1 bunch of Chopped Cilantro
3 Hass Avocados Sliced
1 lb of Red Radishes Diced

Steps:

  • First, in a large 12 Gallon pot, start boiling water over the halfway point. Since there is so much water, it should take some time. Heat a cast-iron skillet pan on medium-low heat. Pit and cut your Guajillo peppers and place them on the warm skillet pan. These peppers should soften quickly, within five minutes. Immediately start another medium pot to boil and place the Guajillo peppers in their after warming them up on the pan. They should rehydrate with water enough to use in the broth.
  • With your chopping board and a clean knife, dice the meat into sections, leaving the bones. In a frying pan, warm the olive oil on medium to low heat. Before the oil heats up too much, place the pork in the pan to brown and cook lightly. Don't burn them!
  • Once the meat, chilis, and the rest of the ingredients are ready, you can add them all to the boiling pot of water. Set the heat to medium, cooking for a minimum of twenty minutes. Stir at least every minute so that the flavors drench the pork.
  • Take the hydrated peppers and place them in a blender with at least three cups of water from the pot the chilies were in. Blend for a minimum of thirty seconds to create a sauce texture. Add this mixture to the boiling pot and lower the heat to 'low'. It should cook on low for 2-3 hours so it can be tender and savory.
  • The most important part of this Pozole Rojo recipe is the toppings that you can add to your stew. Since everyone has their own tastes, chop up the ingredients and place them in separate serving bowls around a large table. You should prepare the toppings once you only have twenty minutes of cooking time left. This way, the avocados don't lose their color and flavor.

More about "posole mexican pork stew recipes"

PORK POZOLE VERDE | THE FRAYED APRON
pork-pozole-verde-the-frayed-apron image
How to Make the Best Pork Pozole Verde (Mexican stew) To make this pozole, you will poach the pork with onions and garlic to create a broth. Then, add in …
From thefrayedapron.com
5/5 (8)
Category Soup
Cuisine Mexican
Total Time 1 hr 40 mins
  • Put all ingredients in a large pot and bring to a simmer over high heat, skimming any foam from the surface as necessary. Lower the heat and continue to simmer for 1 1/2 hours, partially covered, until the pork is fork tender. Remove the pork from the pot and set aside. Use the stock to make the stew.
  • In a large pot or dutch oven, add the pork broth, tomatillos, onion, serrano, oregano, and salt. Cook over high heat to bring to boil then lower the heat to simmer. Cover partially and cook for 20 minutes until the tomatillos are very soft.


AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE
authentic-mexican-pozole-recipe-that-everyone-will-love image
2016-03-31 Set aside 1/2 cup of the broth from cooking the pork. Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and …
From mylatinatable.com
4/5 (165)
Total Time 1 hr
Category Main Course, Soup
Calories 426 per serving
  • Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper. Set aside 1/2 cup of the broth from cooking the pork.
  • Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.
  • Prepare the guajillo chilies by removing the seeds and stem and boiling in water for 5-7 minutes or until soft. Set aside for the next step.
  • Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper, the 1/2 cup of broth that was set aside in step 1 above, and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.


POSOLE MEXICAN PORK STEW - COOK EAT RUN
posole-mexican-pork-stew-cook-eat-run image
2013-12-19 Posole-Mexican Pork Stew. Author: Adapted from Cooking Light. Recipe type: Stew. Cuisine: Mexican. Prep time: 15 mins. Cook time: 2 hours …
From cookeatrun.com
Cuisine Mexican
Category Stew
Servings 6
Total Time 2 hrs 45 mins


POSOLE (TRADITIONAL NEW MEXICAN) - THE SPICE HOUSE
posole-traditional-new-mexican-the-spice-house image
You will be preparing this recipe in three stages: pork, red chile and posole. These are then combined into the final posole "stew". STEP 1 – PREPARE PORK Lightly rub a pork tenderloin or pork shoulder with olive or avocado oil …
From thespicehouse.com


POZOLE RECIPE (MEXICAN PORK AND HOMINY STEW) - …
pozole-recipe-mexican-pork-and-hominy-stew image
(Mexican pork and hominy stew) Image by Wikipedia User: Thelmadatter. 4. Average: 3.9 (157 votes) Pozole is a special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerías specialize in it. This hominy …
From whats4eats.com


NANA'S MEXICAN POZOLE ROJO (RED POSOLE) RECIPE | THE ...
2019-02-27 Instructions. Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top. Add bay leaf, salt, and garlic. Bring to a boil and continue to …
From thefoodieaffair.com
Reviews 198
Calories 844 per serving
Category Main Dish
  • Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
  • Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
  • When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).


AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
2020-09-08 Cook for 3-4 hours lowering the heat to prevent the water from boiling over. Discard the bay leaf. Remove and shred the pork. Return the pork to the Dutch Oven. Add the red …
From bowl-me-over.com
Ratings 48
Calories 259 per serving
Category Lunch or Dinner
  • Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
  • When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.


NEW MEXICO POSOLE RECIPE - POZOLE ROJO - FOOD FOLKS AND FUN
2021-10-27 This New Mexico Posole Recipe is a hearty, flavorful pork soup or stew made with New Mexico red chiles, garlic, pork, and hominy. This soup is full of rich and spicy flavor, …
From foodfolksandfun.net
Ratings 19
Calories 427 per serving
Category 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.


SONORA PORK STEW A FAMILY TRADITION - ADRIANA'S BEST RECIPES
2017-12-04 Instructions. Cut the Smithfield All Natural Fresh Pork Loins in cubes and season with the cooking oil, cumin, granulated garlic and chicken bouillon. Sear the seasoned pork …
From adrianasbestrecipes.com
Ratings 1
Servings 10
Cuisine Mexican Cuisine
Category Pork, Main Dish
  • Cut the Smithfield All Natural Fresh Pork Loins in cubes and season with the cooking oil, cumin, granulated garlic and chicken bouillon. Sear the seasoned pork and cook for 45 minutes in the pressure cooker with 4-5 cups of water. Follow safety when using the pressure cooker.
  • When the pork is cooked shred with two forks and set aside. In a dutch oven add the pinto beans, the cooked wheat, the poblano peppers and add the shredded pork with some of the cooking broth. You can add one cup more of water if desired.
  • Combine all ingredients well and simmer for 30 minutes. You can add more chicken bouillon or sea salt if needed. Serve the Sonora Pork Stew hot and garnish with chopped fresh cilantro and serrano peppers.


NEW MEXICAN PORK STEW (POSOLE) - AMERICA'S TEST KITCHEN
New Mexican Pork Stew (Posole) SERVES 6 to 8. WHY THIS RECIPE WORKS. Posole (also spelled "pozole") is a beloved Mexican stew that has become a favorite in New Mexico as well. This recipe is our version of New Mexican-style posole. Tasters preferred boneless country-style pork ribs in our stew to s... Read More. INGREDIENTS. 4 teaspoons salt; 2 chocolate bar …
From americastestkitchen.com
5/5 (3)
Servings 6-8
Cuisine Southwest (Tex-Mex)
Category Main Courses


PULLED PORK SOUP | A POZOLE PORK HOMINY STEW - GRACE IN MY ...
2021-08-09 Pozole pork hominy stew is a delicious Mexican soup that is the perfect recipe for leftover pulled pork soup! I discovered it while on the hunt for ways to use leftover pulled pork. Then, I tweaked a few different pozole recipes until I created a recipe my family would enjoy. I hope you enjoy this simple dinner recipe for the whole family!
From graceinmyspace.com
Reviews 2
Category Recipes
Cuisine Dinner
Total Time 7 hrs 11 mins


HOW TO MAKE AUTHENTIC MEXICAN POZOLE: TRADITIONAL PORK …
2021-11-08 Authentic Mexican Pozole. A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices.While customarily served as a celebratory dish for New Year’s Eve, Mexican Independence Day, birthdays, quinceañeras, weddings, holidays and Christmas, it also makes …
From beccaink.com
5/5 (1)
Total Time 4 hrs 30 mins
Category Soup
Calories 467 per serving


POZOLE ROJO - MEXICAN PORK AND HOMINY SOUP - COOKEATWORLD.COM
2019-10-27 Add the pork, oregano, tomatoes and salsas and stir well. Season with salt & pepper and add the water. Bring to a boil then reduce the heat and cook for 1 1/2 - 2 hours, until the pork is tender. Drain the hominy and pour into the stew. Cook for 5 minutes then remove from the heat. Squeeze over the lime juice and serve.
From cookeatworld.com
3.3/5 (18)
Total Time 2 hrs 20 mins
Category Main Course
Calories 532 per serving


POZOLE VERDE DE POLLO (GREEN PAZOLE WITH CHICKEN) – THE ...
2022-03-23 It’s a flavorful Mexican stew made with tomatillos, poblano peppers, shredded pork or chicken, hominy. And it’s topped with fresh garnishes including chopped purple onion, cilantro, thinly sliced radishes, and a squeeze of fresh lime. There’s quite a layering of flavors and textures with all of those ingredients which is why it is one of my favorites.
From thetravelbite.com
Servings 6
Total Time 40 mins
Category Main Dishes


POSOLE: MEXICAN HOMINY AND PORK STEW - FINE DINING LOVERS
2012-08-11 Heat the oil in a frying pan and brown the pork rind. Then put the pork and chicken into a large pan, cover with water and bring to the boil. Reduce the heat and add the onion, bouillon cube, bay leaves and garlic. Cover and cook over a medium heat for about 2 hours, or until the meat is tender. Add the cabbage for the last 45 minutes.
From finedininglovers.com
5/5 (1)
Total Time 3 hrs 10 mins
Servings 4


POSOLE - MEXICAN PORK STEW - FARM BELL RECIPES
2011-10-09 Cover and simmer until pork is very tender, about 1 hour. If using canned hominy add it after the pork is cooked. Taste for seasoning and add more salt and pepper if necessary. Prepare an assortment of small bowls for the garnishes. Serve the hot Posole in large soup bowls accompanied by the garnishes, tortillas, and a green salad.
From farmbellrecipes.com


CLASSIC, PORK, MEXICAN, POZOLE, VERDE, SOUP, AND, STEW ...
2022-03-26 Category : Stew Recipe » Classic, Pork, Mexican, Pozole, Verde, Soup, And, Stew, Recipe Tags: stew recipes stew recipes beef stew recipes simple stew recipe easy stew recipes slow cooker stew recipe crock pot stew recipes/pork stew recipes beef crock pot stew recipes instant pot stew recipes beef slow cooker stew recipe for instant pot beef stew …
From digivaley.com


PORK POZOLE VERDE RECIPE MEXICAN | PORK POZOLE VERDE ...
Get Posole Verde Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques. Difficulty: Intermediate. Category: Main-Dish. Steps: 5. DA: 71 PA: 93 MOZ Rank: 65. Pork Pozole Verde | So Much Food somuchfoodblog.com. https ...
From bethanne.net


AUTHENTIC POZOLE RECIPE PRESSURE COOKER | DEPORECIPE.CO
2022-03-29 Authentic Pozole Recipe Pressure Cooker. Pressure cooker chipotle en pozole recipe nyt cooking instant pot posole pork stew pozole simply happy foo instant pot pozole mexican soup with hominy the foo affair instant pot posole pork stew pozole simply happy foo
From deporecipe.co


POZOLE ROJO MEXICAN PORK AND HOMINY STEW RECIPES
A traditional Mexican recipe, pozole is a brothy stew made with pork loin, neck bones or ribs, hominy and rich blend of vegetables, chiles and spices.While customarily served as a celebratory dish for New Year’s Eve, Mexican Independence Day, birthdays, quinceañeras, weddings, holidays and Christmas, it also makes a wonderful, cozy dish for everyday dinners.
From tfrecipes.com


POSOLE - MEXICAN PORK AND HOMINY STEW - MY HUMBLE KITCHEN
2010-01-04 For this particular recipe, the spinal pieces of pork is what makes a great posole. These pieces are small and full of cut bone that will impart more flavor to your stew and you will have the nourishing benefits of vitamins and minerals from the bone. Posole. Ingredients. 3lbs spinal pieces of pork (espina), or a bone-in pork shoulder.
From myhumblekitchen.com


MEXICAN DISH WITH HOMINY - ALL INFORMATION ABOUT HEALTHY ...
Mexi Hominy Recipe | Allrecipes best www.allrecipes.com. Directions Instructions Checklist Step 1 In a saucepan over medium heat, stir together hominy, tomatoes, green chiles, cumin, and …
From therecipes.info


AUTHENTIC MEXICAN PORK POSOLE RECIPES
POSOLE (MEXICAN PORK STEW) 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 …
From tfrecipes.com


Related Search