POSOLE SEASONING SUBSTITUTE RECIPES

TRADITIONAL PORK POSOLE RECIPE | ALLRECIPES

Traditional Pork Posole Recipe | Allrecipes image

Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Provided by mic_babe

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1?½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place the peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Nutrition Facts : Calories 317.4 calories, CarbohydrateContent 37.7 g, CholesterolContent 26.8 mg, FatContent 12.9 g, FiberContent 7.6 g, ProteinContent 14.1 g, SaturatedFatContent 2.8 g, SodiumContent 3113.8 mg, SugarContent 4.3 g

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

Ingredients

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

More about "posole seasoning substitute recipes"

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

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.
From epicurious.com
Reviews 3.4

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.

See details

NEW MEXICAN POZOLE RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Calories 588 per serving

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.

See details

SLOW-COOKER POSOLE | ALLRECIPES

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.
From allrecipes.com
Reviews 4.6
Total Time 6 hours 55 minutes
Category Meat and Poultry, Pork
Calories 241.4 calories per serving

Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

See details

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

POSOLE WITH RED CHILE RECIPE | BON APPÉTIT

The backbone of this bowl of New Mexican soul is large kernels of dried hominy.
From bonappetit.com
Reviews 4.2

Divide posole among bowls. Serve with remaining red chile purée and garnishes.

See details

POSOLE RECIPE | MYRECIPES

The meat develops a rich, full-bodied flavor when it's cooked to a dark brown, so be sure not to stir the pork until it releases easily from the pan. Serve this hominy-based fiery pork soup recipe with warm flour tortillas.
From myrecipes.com
Reviews 4.5
Total Time 33 minutes
Calories 233 calories per serving

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

See details

RED POZOLE RECIPE (POZOLE ROJO) | MEXICAN PLEASE

Red Pozole is one of the most satisfying dishes in all of Mexican cuisine! This recipe is wildly versatile so feel free to garnish it to your liking.
From mexicanplease.com
Reviews 5
Category Soup
Cuisine Mexican
Calories 270 kcal per serving

Store leftovers in an airtight container in the fridge where it will keep for a few days. To reheat simply add Pozole to a saucepan over medium heat and cook until simmering. If it seems thick when re-heating I will add a splash of stock (or water) to thin it out.

See details

POZOLE : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH

Pozole is the Spanish name for a soup (almost more like a stew) made of meat (frequently pork) and dried corn which has been treated with calcium hydroxide and a flavored broth. Pozole : Substitutes, Ingredients, Equivalents - GourmetSleuth
From gourmetsleuth.com

See details

HOMEMADE POSOLE SEASONING MIX - ALL INFORMATION ABOUT ...

It's the hero of Taco Tuesdays everywhere.. Combine: 1/4 cup chili powder 3 Tbsp. dried minced onion 1 Tbsp. garlic powder 2-1/2 tsp. salt 2 tsp. each dried oregano and ground cumin 1-1/2 tsp. cayenne pepper 1 tsp. ground coriander To use, add 1/4 cup mix and 3/4 cup water to 1 lb. cooked, drained ground meat.
From therecipes.info

See details

EASY MEXICAN POZOLE (POSOLE)- THE SPICE KIT RECIPES

Oct 03, 2013 · Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes. Add hominy. Cover and simmer 10 minutes.
From thespicekitrecipes.com

See details

13 COPYCAT SPICE BLENDS - TASTE OF HOME: FIND RECIPES ...

Jan 24, 2019 · 2-1/2 tsp. salt. 2 tsp. each dried oregano and ground cumin. 1-1/2 tsp. cayenne pepper. 1 tsp. ground coriander. To use, add 1/4 cup mix and 3/4 cup water to 1 lb. cooked, drained ground meat. Boil; cook and stir 2 minutes. Yield: about 1 cup. 3 / 14. Taste of Home.
From tasteofhome.com

See details

POSOLE (TRADITIONAL NEW MEXICAN) – THE SPICE HOUSE

Taste and adjust liquid and seasonings. Posole is very bland and requires a fair amount of salt to bring out its flavor. This will be even more flavorful the next day. Note: This recipe calls for either a 2 lb. frozen bag of posole (preferred), 1 lb. dried posole, or 1-29 oz can of drained and rinsed hominy if dried or frozen are not available.
From thespicehouse.com

See details

POZOLE BLANCO, MEXICAN WHITE POZOLE SOUP

Pozole Blanco, Mexican Soup White Pozole. Pozole blanco, or white pozole, is a traditional Mexican stew whose most common ingredients are cacahuazintle, pork head or pork, spices, and garnishes. However, you can use other meats if you don’t have pork or don’t like pork. Some people make it with beef, chicken, or turkey instead.
From blog.amigofoods.com

See details

THE 9 BEST HOMINY SUBSTITUTES FOR YOUR RECIPES

Being a rather neutral ingredient, rice has many uses in countless recipes, both sweet and savory. Rice is an ideal replacement for hominy in soups, posole, and stuffing. With the right combination of seasoning and herbs, you can easily develop the flavors, especially if you’re pairing rice with meat or fish. 8. Grits
From myconsciouseating.com

See details

AN EASY BEEF AND RED CHILE POSOLE FROM MJ'S KITCHEN

Dec 10, 2018 · Frozen Posole – If you can find frozen posole, you can substitute with dried posole or canned hominy.. For dried posole, soak 2 cups of posole overnight. Drain and rinse. Follow the instructions in the recipe. However, you will have to add about 1 hour to the cooking time as dried posole takes at least twice as long.
From mjskitchen.com

See details

GUIDE TO SPICE SUBSTITUTIONS - THE SPRUCE EATS

Aug 14, 2019 · Allspice: substitute cinnamon, cassia, a dash of nutmeg or mace, or a dash of cloves. Aniseed: substitute fennel seed, a few drops of anise extract, or anise stars. Apple pie spice: for 1 teaspoon substitute a combination of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon cardamom, and 1/8 teaspoon ground allspice. Cajun ...
From thespruceeats.com

See details

HOMEMADE SEASONINGS MIXES AND BLENDS RECIPES

Homemade Ranch Dressing Mix. 1/2 cup dried parsley 1 tsp. garlic powder 4 Tbsp. onion flakes 1 tsp. paprika 1 tsp. onion powder 1/2 tsp. cayenne pepper
From livingonadime.com

See details

ACCENT SEASONING: INGREDIENTS, SUBSTITUTES, HOMEMADE RECIPE

Dec 25, 2021 · 6. Lemon Juice. Another natural component that can be used as accent seasoning replacement is lemon juice. Its bitter-sweet taste combines perfectly with the variety of dishes. Few drops of the lemon extract on meat, vegetables, salads, soups, chicken, and rice, make it more juicy and delicious.
From kitchensubstitute.com

See details

PORK POZOLE - MY FOOD AND FAMILY RECIPES

1. Toss meat with 1 Tbsp. taco seasoning in medium bowl. 2. Heat 1 Tbsp. dressing in Dutch oven on medium heat. Add meat; cook 5 min. or until evenly browned, stirring frequently. Remove meat from pan; set aside. 3. Add remaining dressing to pan. Add vegetables; cook 5 min., stirring frequently.
From myfoodandfamily.com

See details