POSOLE RECIPE NEW MEXICO RECIPES

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NEW MEXICAN POSOLE RECIPE - FOOD.COM



New Mexican Posole Recipe - Food.com image

I’ve been making this pork posole stew for years. It’s simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called “Blue Corn and Chocolate”

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4-1 1/2 lbs lean boneless pork, cut in very small cubes
2 cups hominy, canned drained
1 large onion, coarsely chopped
2 large dried New Mexico chiles, seeded
3 garlic cloves, crushed
1 teaspoon oregano
1/2 teaspoon cumin
3 -4 cups cold water
1/2 teaspoon salt (to taste)

Steps:

  • Combine all the ingredients, except the salt and hominy in a pot.
  • Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy.
  • When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.

Nutrition Facts : Calories 283.3, FatContent 8.9, SaturatedFatContent 2.9, CholesterolContent 83.6, SodiumContent 543.4, CarbohydrateContent 16.6, FiberContent 2.8, SugarContent 3.2, ProteinContent 32.2

NEW MEXICAN POZOLE RECIPE - NYT COOKING



New Mexican Pozole Recipe - NYT Cooking image

In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is beguiling.

Provided by David Tanis

Total Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/2 pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico chiles (about 10 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish

Steps:

  • Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
  • While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
  • Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
  • Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
  • 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.

Nutrition Facts : @context http//schema.org, Calories 588, UnsaturatedFatContent 31 grams, CarbohydrateContent 4 grams, FatContent 54 grams, FiberContent 1 gram, ProteinContent 21 grams, SaturatedFatContent 19 grams, SodiumContent 567 milligrams, SugarContent 2 grams

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RECIPE: THE SHED'S POSOLE STEW | NEW MEXICO MAGAZINE
From newmexicomagazine.org
Cuisine New Mexican
  • Makes 16 servings INSTRUCTIONS Cook the pork in a pressure cooker, with water to cover, for 20 minutes. Reduce pressure under cold water. Open pot and add posole, lime juice, and chile. Add water—about twice as much as the amount of posole. Cook for 45 minutes under pressure. Reduce pressure under cold water. Remove the pork and cut up. Put posole, pork, garlic, oregano, and salt in a large heavy covered pot and simmer 1–3 hours, or until hominy kernels have burst and are soft but not mushy. Serve alone or as a side dish. Freezes well. Note: These times are set for Santa Fe’s higher altitude. At lower altitudes, where the boiling point is higher, you may wish to try shorter cooking times at first. MY MODIFICATIONS I had a feeling that modern pressure cookers are much more efficient than the one used during the development of this recipe, and I expect the restaurant made large batches of posole, which would extend the stovetop cooking time. My Fissler six-quart pressure cooker had the posole almost ready to serve after 45 minutes, and I only needed 20 minutes on the stovetop. Tasting is the best way to tell; as the recipe says, the kernels should be tender but not mushy. Don’t trim any fat from the shoulder; it will lend more flavor to the dish. The 3 tablespoons of salt made it way too salty for me. Start with 2 teaspoons and go from there. I recommend more oregano, using Mexican oregano, at least 1 teaspoon. For the red chile powder, look for chile caribe; you’ll find the Los Chileros brand in most grocery stores. Finally, ask Santa for a pressure cooker or Instant Pot! At my 7,000-foot elevation, you almost have to use one to speed up the cooking time. (You lose about 1 degree off the boiling point for every 500 feet above sea level.)
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CLASSIC POSOLE RECIPE | EPICURIOUS
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.
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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!
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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
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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.
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Category Lunch
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Calories 333 calories per serving
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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
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Calories 430 calories per serving
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