PORK POSOLE RECIPE RECIPES

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CROCK POT POSOLE RECIPE - FOOD.COM - FOOD.COM - RECIP…



Crock Pot Posole Recipe - Food.com - Food.com - Recip… image

There are so many versions but none easier than this. I usually get it ready the night before and refrigerate overnight. Before going to work, I take it out and plug it in. Dinner is ready when I get home. You might want to adjust the amount of chili and seasonings for personal taste. Serve this with corn or flour tortillas.

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield 6 serving(s)

Number Of Ingredients 10

1 -1 1/2 lb country-style pork ribs, boneless
1 medium onion, chopped
1 (29 ounce) can white hominy, drained (Posole)
1 (14 1/2 ounce) can diced tomatoes
2 -3 cups chicken stock
2 garlic cloves, minced
1 (4 ounce) can chopped green chili peppers
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cumin

Steps:

  • Cube ribs and brown pork in lightly oiled skillet. Add onion and saute until limp. Drain fat.
  • Combine pork, onion and remaining ingredients in crock pot.
  • Cook on low heat for 5 hours to 6 hours.

Nutrition Facts : Calories 299.7, FatContent 11.3, SaturatedFatContent 2.2, CholesterolContent 58.4, SodiumContent 843.3, CarbohydrateContent 28.9, FiberContent 4.9, SugarContent 7.3, ProteinContent 20

LAND OF ENCHANTMENT POSOLE RECIPE: HOW TO MAKE IT



Land of Enchantment Posole Recipe: How to Make It image

My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 5 servings.

Number Of Ingredients 15

1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
1 large onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chiles
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
Tortilla strips, optional

Steps:

  • In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. , Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.

Nutrition Facts : Calories 430 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1266mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 27g protein.

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