POSOLE CANS RECIPES

Name: Classic Posole
Yield: Makes 8 to10 servings
Ingredients: 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 2-pound boneless pork shoulder (Boston butt); Kosher salt and freshly ground black pepper; 1/2 red onion, sliced; 1/4 cup vegetable oil; 1/2 red onion, chopped; 3 garlic cloves, minced; 2 plum tomatoes, diced; 6 cups low-salt chicken broth; 1 28-ounce can undrained pinto beans; 1 28-ounce can white hominy, drained; 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth; 1 tablespoon oregano (preferably Mexican); 2 teaspoons ground cumin; Kosher salt and freshly ground black pepper; Shredded mild cheddar; Chopped fresh cilantro; Lime wedges; Flour tortillas; Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

CLASSIC POSOLE RECIPE | EPICURIOUS

Classic Posole Recipe | Epicurious image

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Provided by Irene Rutigliano

Yield Makes 8 to10 servings

Number Of Ingredients 22

Ingredients

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups low-salt chicken broth
1 28-ounce can undrained pinto beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Steps:

Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Posole Recipe: How to Make It - Taste of Home image

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

Ingredients

4 dried ancho chilies
4 dried guajillo or pasilla chilies
2 tablespoons canola oil, divided
1-1/2 cups boiling water
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
4 garlic cloves, minced
3 cups chicken broth
2 cans (29 ounces each) hominy, rinsed and drained
1-1/2 teaspoons dried Mexican oregano
1 teaspoon salt
Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

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 "posole cans recipes"

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.
From food.com
Reviews 5.0
Total Time 1 hours 25 minutes
Calories 245.7 per serving

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!

See details

BEST POZOLE RECIPE - HOW TO MAKE POZOLE

Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup.
From delish.com
Reviews 3.9
Total Time 3 hours 30 minutes
Category dairy-free, gluten-free, low sugar, 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.

See details

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.
From tasteofhome.com
Reviews 5
Total Time 01 hours 20 minutes
Category Lunch
Cuisine North America, Mexican
Calories 333 calories per serving

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.

See details

AUTHENTIC MEXICAN POZOLE RECIPE - FOOD.COM

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!

See details

EASY PORK POSOLE RECIPE | ALLRECIPES

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes
Calories 288.7 calories per serving

Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

See details

PORK POSOLE RECIPE WITH CANNED HOMINY WITH INGREDIENTS ...

Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours. Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour. Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil.
From tfrecipes.com

See details

POZOLE RECIPE WITH CANNED HOMINY - SHARE-RECIPES.NET

From share-recipes.net

See details

AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER

Sep 08, 2020 · Ingredients ? 5-6 pound pork shoulder cut in large chunks ? 1 bay leaf ? 1 Tablespoon salt ? 1 Tablespoon garlic chopped ? 28 oz. red chile sauce (Las Palmas) NOT Enchilada sauce ? 1 Tablespoon red chile powder ? 1 teaspoon cumin ? 48 ounces canned hominy usually comes in 24 oz cans ? optional ...
From bowl-me-over.com

See details

NEW MEXICAN POSOLE - BAREFEET IN THE KITCHEN

Dec 11, 2013 · Instructions DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow... DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until... Ladle into bowls and add onions and red ...
From barefeetinthekitchen.com

See details

POZOLE RECIPE WITH CANNED HOMINY - SHARE-RECIPES.NET

Pozole Rojo Recipe Crock Pot – Cooking File. 3 hours ago Add chicken broth, hominy and remaining 1 tablespoon oregano to the slow cooker. Red pork and hominy stew (pozole rojo) recipe: You will need to add additional broth to accommodate the rice.Combine chicken, garlic, hominy, onion, oregano, cumin, red pepper flakes, bouillon cubes and water in a slow cooker.
From share-recipes.net

See details

AUTHENTIC MEXICAN CHICKEN POSOLE RECIPES

This red chicken pozole recipe calls for three cans of BUSH’S White Hominy so that you can get dinner on the table in record time. In a heavy bottomed 6-quart Dutch oven (or caldero) bring water to boil with chicken, onion, garlic, and salt, then lower heat to medium-low for 20 minutes or until chicken is no longer pink.
From tfrecipes.com

See details

NEW MEXICO POSOLE RECIPE - POZOLE ROJO • FOOD FOLKS AND FUN

Nov 05, 2021 · Add in the pork and seasonings and simmer for 75-90 minutes. Add the hominy to the pot and simmer for an additional 30 minutes. Skim the fat from the top. Shred the pork and return the pork to the pot. Finally, squeeze in the lime juice and season with salt and pepper to taste before serving with any desired garnishes.
From foodfolksandfun.net

See details

HOW TO MAKE RED POZOLE? AUTHENTIC RED POSOLE ?POZOLE ROJO

Sep 15, 2010 · Red Pozole Recipe / Pozole Rojo. That September 16, 1810, at dawn, the insurrection that was initiated by the leader of the so-called group "Queretaro’s conspirators", the priest Miguel Hidalgo y Costilla, was what inspired the people of Dolores Hidalgo (currently in the state of Guanajuato, Mexico) to rebel. That night, Hidalgo delivered his famous "Grito de Dolores”.
From mexicoinmykitchen.com

See details

QUICK AND EASY 5 INGREDIENT POSOLE - ALLY'S COOKING

Jan 16, 2017 · Easy 5 Ingredient Posole is the epitome of a January meal: low-calorie, full of protein, delicious and warming, quick and easy, totally customizable, and perfect for meal prep. One serving of soup weighs in around 300-350 calories depending on what type of meat you want to use. It's completely filling and satisfying though, and you can of course splurge on the toppings ;) What's even better is ...
From allyscooking.com

See details

EASY 30 MINUTE POSOLE - BUDGET BYTES

Dec 08, 2015 · The “posole” I made is definitely not authentic, it’s more of a quickie stand-in for the good stuff. Kind of like ramen you buy in a 15 cent pack versus real ramen. If you want to make real posole/pozole, here is an authentic Mexian Pozole recipe so you can see what it’s really all about.
From budgetbytes.com

See details

POSOLE RECIPE WITH PORK, TRADITIONAL NEW MEXICO RECIPE

Jan 30, 2021 · Keeping this pork posole recipe simple with flavor, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish. Pork Pozole Verde is a must have recipe for your Southwestern collection.
From highlandsranchfoodie.com

See details

RED CHICKEN POZOLE RECIPE - MUY BUENO COOKBOOK

Dec 20, 2020 · Discard liquid. In a blender combine cooked chicken broth with onions, garlic, and softened chiles with salt and blend. Reserve the remaining chicken broth. Add the shredded chicken, blended sauce, and White Hominy to the caldero with reserved broth and bring to a boil. Lower the heat and simmer for 20 minutes.
From muybuenocookbook.com

See details

VEGETARIAN POSOLE | COOK FOR YOUR LIFE

Directions. In the pitcher of a blender, add chilis. Cover with warm water, place lid on blender and let sit for 15 minutes. When chilis are soft, blend until smooth. In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften.
From cookforyourlife.org

See details

POSOLE ROJO - SAVEUR: AUTHENTIC RECIPES, FOOD, DRINKS ...

Oct 11, 2017 · In a small saucepan, bring 1 cup of water to a boil. Add the chiles and cook until softened, 3-4 minutes. Transfer the chiles and the cooking liquid to a small food processor or blender; carefully ...
From saveur.com

See details

POZOLE ROJO (RED POSOLE RECIPE) + VIDEO - A SPICY PERSPECTIVE

Apr 17, 2021 · Brown pork on all sides in a heavy 6-8 quart dutch oven. Add in the onion wedges and garlic, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Be sure to push the chiles down under the liquid. Simmer for 50-60 minutes, until pork is tender enough to shred.
From aspicyperspective.com

See details