POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!
Provided by Food Network Kitchen
Categories main-dish
Total Time 5 hours 20 minutes
Prep Time 1 hours 10 minutes
Cook Time 4 hours 10 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- 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
PRESSURE-COOKER EASY PORK POSOLE RECIPE: HOW TO MAKE IT
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 pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.
Nutrition Facts : Calories 189 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
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