POSOLE RECIPE NEW MEXICO STYLE RECIPES

Name: New Mexico Style Posole - Crock Pot
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8-10 serving(s)
Ingredients: 3 vegetable oil; 3 lbs boneless pork, cubed; 2 medium white onions, chopped; 3 garlic cloves, minced; 4 cups water; 2 (4 ounce) cans diced green chilies, undrained; 1 (10 ounce) can red enchilada sauce, mild or 1 (10 ounce) can hot enchilada sauce; 1 (16 ounce) can seasoned tomatoes and green chilies; 1 (4 ounce) can taco sauce; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon oregano

NEW MEXICO STYLE POSOLE - CROCK POT RECIPE - FOOD.COM

New Mexico Style Posole - Crock Pot Recipe - Food.com image

Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

3 vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or 1 (10 ounce) can hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano

Steps:

Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.

Nutrition Facts : Calories 416.3, FatContent 25.5, SaturatedFatContent 9, CholesterolContent 114, SodiumContent 1374, CarbohydrateContent 11.3, FiberContent 1.5, SugarContent 5.3, ProteinContent 33.9

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

Ingredients

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

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