POSSIE RECIPES

POSSE STEW RECIPE | ALLRECIPES

Posse Stew Recipe | Allrecipes image

A hearty beef and vegetable stew with a little spice that is quick to prepare. You can cook the whole thing in one hour, or let it simmer in the slow cooker all day.

Provided by DEANSCHULTZ

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 (20 ounce) can white or yellow hominy, rinsed and drained
2 (14.5 ounce) cans stewed tomatoes
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can kidney beans
2 (15 ounce) cans ranch-style beans
1 large yellow onion, chopped
2 green chile peppers, chopped

Steps:

In a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. Drain grease, and transfer to a soup pot. Pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. Cover, and cook over medium heat for 1 hour.

Nutrition Facts : Calories 183.3 calories, CarbohydrateContent 26.3 g, CholesterolContent 17.2 mg, FatContent 4.1 g, FiberContent 6.6 g, ProteinContent 10.9 g, SaturatedFatContent 1.4 g, SodiumContent 594.3 mg, SugarContent 4.3 g

EASY CHICKEN POSOLE RECIPE | ALLRECIPES

Easy Chicken Posole Recipe | Allrecipes image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

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

Total Time 2 hours 30 minutes

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

2?½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2?½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, CarbohydrateContent 18 g, CholesterolContent 58.6 mg, FatContent 6.2 g, FiberContent 3.1 g, ProteinContent 24.2 g, SaturatedFatContent 1.4 g, SodiumContent 697.3 mg, SugarContent 2.1 g

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EASY PORK POSOLE RECIPE | ALLRECIPES

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.
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POSSE STEW RECIPE: HOW TO MAKE IT

This mouthwatering dish is so thick and hearty you can almost eat it with a fork. The zesty combination of ingredients is especially satisfying on chilly days.—Michel Karkula, Chandler, Arizona
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Calories 328 calories per serving

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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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Cuisine North America, Mexican
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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.

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POSSE STEW RECIPE: HOW TO MAKE IT

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