POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!
Provided by Food Network Kitchen
Categories main-dish
Total Time 5 hours 20 minutes
Prep Time 1 hours 10 minutes
Cook Time 4 hours 10 minutes
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
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.
Provided by Irene Rutigliano
Yield Makes 8 to10 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
- Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
- Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
- 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.
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Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
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Reviews 3
Total Time 06 hours 30 minutes
Category Lunch
Cuisine North America, Mexican
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Reviews 3
Total Time 06 hours 30 minutes
Category Lunch
Cuisine North America, Mexican
Calories 190 calories per serving
- In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.
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Category Lunch
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Reviews 5
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- In a Dutch oven, saute chilies in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies to a bowl; add boiling water. Soak until softened, 20 minutes. 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 until meat is tender, 30 minutes., 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, 20 minutes. If desired, serve with toppings of your choice.
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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
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Reviews 4
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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.
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From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Cuisine mexican
Reviews 3.3
Total Time 1 hours 0 minutes
Cuisine mexican
- To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.
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CROCK POT CHICKEN POSOLE SOUP RECIPE - HOW TO MAKE EASY ...
This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish.
From delish.com
Reviews 4.3
Total Time 6 hours 40 minutes
Category low-carb, autumn, weeknight meals, winter, dinner
Cuisine Mexican
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Reviews 4.3
Total Time 6 hours 40 minutes
Category low-carb, autumn, weeknight meals, winter, dinner
Cuisine Mexican
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