EASY POSOLE RECIPE - HOW TO MAKE POSOLE
This traditional Mexican soup is wonderfully comforting, thanks to slow-cooked pork flavored with hominy, garlic, and chili.
Provided by By Josh Miller
Categories autumn winter comfort food soup
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 10-12 servings
Number Of Ingredients 14
Steps:
- Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.
- Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.
- Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.
- In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork.
- In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You're going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
- Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
- Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more.
- Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like.
SLOW-COOKED CHICKEN ENCHILADA SOUP RECIPE: HOW TO MAKE IT
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 125 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 1102mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
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