DRIED HOMINY POSOLE RECIPES

Name: New Mexican Pozole
Total time: 3 h
Yield: 10 to 12 servings
Ingredients: 1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water; 3 ounces dried red New Mexico chiles (about 10 large chiles); 2 pounds fresh pork belly, cut in 2-inch cubes; 2 pounds pork shoulder, not too lean, cut in 2-inch chunks; Salt and pepper; 1 large yellow onion, peeled, halved and stuck with 2 cloves; 1 bay leaf; 1 tablespoon chopped garlic; 2 teaspoons cumin seeds, toasted until fragrant and coarsely ground; 2 cups finely diced white onion, soaked in ice water, for garnish; Lime wedges; Roughly chopped cilantro, for garnish; Toasted Mexican oregano, for garnish

NEW MEXICAN POZOLE RECIPE - NYT COOKING

New Mexican Pozole Recipe - NYT Cooking image

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

Ingredients

1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish

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

TERRITORIAL CHILE POSOLE STEW RECIPE - FOOD.COM

Territorial Chile Posole Stew Recipe - Food.com image

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb country-style pork ribs, cut in 1 inch cubes
salt
pepper
1 medium onion, chopped
4 garlic cloves, minced
5 cups rich chicken broth
2 cups dried corn kernels (posole)
1 cup new mexico chili peppers, roasted, peeled and chopped or 1 cup anaheim chili, chopped, roasted and peeled
1 teaspoon dried oregano
1/4 cup cilantro, chopped
1 medium potato, diced
2 -3 cups warm water (If using the dried posole) or 2 -3 cups additional chicken stock (If using the dried posole)

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.

Nutrition Facts : Calories 263, FatContent 11.9, SaturatedFatContent 2.6, CholesterolContent 56, SodiumContent 1566.4, CarbohydrateContent 11.2, FiberContent 1.3, SugarContent 2.9, ProteinContent 25.8

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