EASY PORK POSOLE RECIPES

Name: Easy Pork Posole
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 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

EASY PORK POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Pork Posole Recipe: How to Make It - Taste of Home 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

Total Time 06 hours 30 minutes

Prep Time 30 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

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, FatContent 11g fat (3g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 957mg sodium, CarbohydrateContent 12g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

EASY PORK POSOLE RECIPE | COOKING LIGHT

Easy Pork Posole Recipe | Cooking Light image

Most pork posole recipes call for pork shoulder. We lessen the legwork by using ground pork instead. Hominy is a hallmark of posole, with its plump, chewy texture and toasty-corn character; you’ll find it canned in the Latin and Mexican foods section or near the canned corn. This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated.

Provided by Jamie Vespa, MS, RD

Total Time 35 minutes

Yield Serves 6 (serving size: about 1 1/2 cups soup, 1 tbsp. queso fresco, about 1 tbsp. radish, and 1 1/2 tbsp. cilantro)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 pound ground pork
1 cup chopped onion
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 (14.5-oz.) can unsalted diced tomatoes
1 (25-oz.) can white hominy, rinsed and drained
5 cups unsalted chicken stock (such as Swanson)
1/2 cup uncooked tricolor quinoa
6 tablespoons queso fresco, crumbled
1/3 cup shaved radishes
1/2 cup loosely packed cilantro leaves

Steps:

Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes. Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.

Nutrition Facts : Calories 341, CarbohydrateContent 33 g, FatContent 12 g, FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 4 g, SodiumContent 596 mg, SugarContent 6 g, UnsaturatedFatContent 8 g

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