AUTHENTIC MEXICAN POZOLE RECIPE - FOOD.COM
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!
Nutrition Facts : Calories 245.7, FatContent 15.9, SaturatedFatContent 4.7, CholesterolContent 48.3, SodiumContent 908.4, CarbohydrateContent 12, FiberContent 2.5, SugarContent 1.8, ProteinContent 13.2
POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 20 minutes
Prep Time 15 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies to a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 333 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1588mg sodium, CarbohydrateContent 29g carbohydrate (1g sugars, FiberContent 8g fiber), ProteinContent 27g protein.
More about "posale recipes"
NEW MEXICAN POZOLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Calories 588 per serving
- 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.
BEST POZOLE RECIPE - HOW TO MAKE POZOLE
From delish.com
Reviews 3.8
Total Time 3 hours 30 minutes
Category nut-free, Sunday lunch, weeknight meals, meat, soup
Cuisine American, Mexican
- Season pork with salt and pepper. In a large pot over medium heat, add pork, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover pork by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½ hours, skimming foam off top as necessary. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. Add chile puree and hominy to pot with pork. Continue to simmer, covered, until pork is very tender, 1 hour and 30 minutes more. Serve pozole with radishes, cabbage, and cilantro.
EASY CHICKEN POSOLE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 2 hours 30 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes
Calories 226.2 calories per serving
- Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.
SLOW-COOKER POSOLE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 6 hours 55 minutes
Category Meat and Poultry, Pork
Calories 241.4 calories per serving
- Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.
POSOLE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 1 hours 55 minutes
Calories 305 calories per serving
- Born in Brooklyn, this American brown ale's roasted malt flavor is the perfect complement for posole's savory browned pork. Its mild hoppiness dances with the lively flavors of radish and cilantro, and its subtle hints of stone fruit and chocolate add a degree of warmth to this quintessential Mexican comfort food.
POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
POSOLE RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Total Time 1 hours 55 minutes
Calories 305 calories per serving
- Born in Brooklyn, this American brown ale's roasted malt flavor is the perfect complement for posole's savory browned pork. Its mild hoppiness dances with the lively flavors of radish and cilantro, and its subtle hints of stone fruit and chocolate add a degree of warmth to this quintessential Mexican comfort food.
BEST POSOLE RECIPE - MEXICAN SOUP WITH PORK AND HOMINY ...
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 254.2 per serving
- I serve this with large corn chips and cold melon.
EASY PORK POSOLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3
Total Time 06 hours 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 190 calories per serving
- 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.
NEW MEXICAN POZOLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Calories 588 per serving
- 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.
NEW MEXICAN RECIPES | POSOLE | NEW MEXICO TRUE
From newmexico.org
NEW MEXICAN RECIPES | POSOLE | NEW MEXICO TRUE
From newmexico.org
HOMEMADE PORK AND HOMINY STEW (POZOLE) RECIPE
From thespruceeats.com
CLASSIC POSOLE RECIPE | BON APPÉTIT
From bonappetit.com
AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
From bowl-me-over.com
AUTHENTIC MEXICAN POZOLE RECIPE THAT EVERYONE WILL LOVE
From mylatinatable.com
HOW TO MAKE RED POZOLE? AUTHENTIC RED POSOLE ?POZOLE ROJO
From mexicoinmykitchen.com
RED CHICKEN POZOLE RECIPE - MUY BUENO COOKBOOK
From muybuenocookbook.com
POZOLE {A NEW MEXICAN RECIPE} - NEW MEXICAN FOODIE
From newmexicanfoodie.com
TOP 10 BEST POSOLE RECIPES PICKS FOR 2022 - DVD BURNING ...
From burnworld.com