NEW MEXICAN POZOLE RECIPE - NYT COOKING
In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.
Provided by David Tanis
Total Time 3 hours
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
- While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
- Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
- Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
- To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.
Nutrition Facts : @context http//schema.org, Calories 588, UnsaturatedFatContent 31 grams, CarbohydrateContent 4 grams, FatContent 54 grams, FiberContent 1 gram, ProteinContent 21 grams, SaturatedFatContent 19 grams, SodiumContent 567 milligrams, SugarContent 2 grams
CHILE-CHICKEN POSOLE RECIPE - FOOD NETWORK
A nourishing soup made with hominy and meat, pozole is prepared in a variety of ways throughout Mexico. Here, jalapeno, garlic, chiles and cilantro create the base for a deep green sauce that gets cooked with chicken and hominy until perfectly tender.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 16 minutes
Cook Time 14 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
- Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
Nutrition Facts : Calories 385, FatContent 10 grams, SaturatedFatContent 2 grams, CholesterolContent 91 milligrams, SodiumContent 1591 milligrams, CarbohydrateContent 43 grams, FiberContent 8 grams, ProteinContent 36 grams
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