BEST POSOLE RECIPES RECIPES

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PORK POSOLE RECIPE | INA GARTEN | FOOD NETWORK



Pork Posole Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 0 minutes

Cook Time 30 minutes

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.

EASY PORK POSOLE RECIPE | ALLRECIPES



Easy Pork Posole Recipe | Allrecipes image

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.

Provided by TJ Lombard

Categories     Pork Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

1 pound pork loin, chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1 onion, diced
2 tablespoons water
4 cloves garlic, minced
2 serrano peppers, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
¼ cup cornmeal
2 (15 ounce) cans hominy, drained
¼ cup chopped fresh cilantro
1 lime, juiced

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.

Nutrition Facts : Calories 288.7 calories, CarbohydrateContent 31.5 g, CholesterolContent 37.4 mg, FatContent 10.3 g, FiberContent 5.5 g, ProteinContent 16.2 g, SaturatedFatContent 2.7 g, SodiumContent 748.3 mg, SugarContent 5.7 g

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