POZOLE RECIPE - NYT COOKING
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
Provided by Mark Bittman
Total Time 2 hours
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put oil in a large saucepan over medium-high heat. When hot, add pork and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.
- Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.
- If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
Nutrition Facts : @context http//schema.org, Calories 359, UnsaturatedFatContent 15 grams, CarbohydrateContent 12 grams, FatContent 25 grams, FiberContent 3 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 477 milligrams, SugarContent 3 grams, TransFatContent 0 grams
POZOLE – INSTANT POT RECIPES
This Mexican pork stew is a celebratory dish, often served for special occasions and holidays. It contains hominy, which is dried field corn soaked in an alkali solution. After soaking, the corn is washed. It is then used for making masa, or used as is in soups and stews. Most markets sell canned hominy in the bean section or with the canned vegetables.
Provided by I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
Prep Time 30 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Season pork pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the Sauté button on the Instant Pot® and heat oil. Add half the pork to pot in an even layer, making sure there is space between pieces to prevent steam from forming. Brown 3 minutes on each side. Remove from pot and reserve on a plate. Repeat with remaining pork.
- Add onions and poblano peppers to pot and cook until vegetables are just tender, about 5 minutes. Add chipotle pepper, cinnamon, garlic, paprika, chili powder, cumin, oregano, and coriander. Cook until spices and garlic are fragrant, about 1 minute. Return pork to pot and turn to coat with spices. Stir in beer and broth and press the Cancel button.
- Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 35 minutes. Once cooking is complete allow pressure to release naturally, about 20 minutes. Press the Cancel button, open lid, and stir well. If you prefer a thicker stew, press the Sauté button and let stew reduce to desired thickness. Season with remaining salt and pepper, then stir in hominy, lime juice, and cilantro. Serve hot.
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POZOLE RECIPE - NYT COOKING
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine mexican
Calories 359 per serving
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine mexican
Calories 359 per serving
- If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.
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Learn how to make vegan pozole rojo. My recipe is quick, easy and has the authentic flavors for a traditional Mexican pozole.
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Reviews 4.5
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From mexicanmademeatless.com
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- Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!
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Reviews 4
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I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
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Calories 223 calories per serving
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HOW TO MAKE VEGAN POZOLE ROJO | MEXICAN MADE MEATLESS™
Learn how to make vegan pozole rojo. My recipe is quick, easy and has the authentic flavors for a traditional Mexican pozole.
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Reviews 4.5
Total Time 80 minutes
Category lunch, Main Course
Cuisine Mexican, vegan
Calories 315 kcal per serving
- Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!
See details
SLOW-COOKER PORK POZOLE RECIPE: HOW TO MAKE IT
I make this heartwarming stew with pork ribs and hominy often. It's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
From tasteofhome.com
Reviews 4.4
Total Time 03 hours 10 minutes
Category Lunch
Cuisine North America, Mexican
Calories 223 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 03 hours 10 minutes
Category Lunch
Cuisine North America, Mexican
Calories 223 calories per serving
- In a 3- or 4-qt. slow cooker, combine the first 9 ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender., Remove pork from slow cooker. Cut into bite-sized pieces; return to slow cooker. Serve with lime wedges, cilantro and, if desired, corn tortillas.
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