Territorial Chile Posole Stew Recipes

TERRITORIAL CHILE POSOLE STEW

Steps:

• Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
• Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
• Lower the heat to medium and add the onion and garlic.
• Sauté until the onion is tender, about 5 minutes.
• Place the contents of the skillet into the crock-pot and add remaining ingredients.
• If using canned posole, wait until the last 2 hours to add to the crock-pot.
• Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
• During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
• Salt the stew to taste, garnish with additional cilantro if desired and serve.

PORK AND GREEN CHILE POSOLE RECIPE

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)

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.

POSOLE (PORK AND HOMINY STEW)

Steps:

• Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
• Rub spice mixture all over pork.
• Saute bacon in a heavy large pot over medium heat until crisp.
• Transfer bacon to paper towels.
• Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
• Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
• Add Chilies; stir 1 minute.
• Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
• Reduce heat; cover and simmer until pork is very tender, about 1 hour.
• Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
• Season with salt and pepper.
• Garnish with reserved bacon and cilantro.