RED PORK POSOLE RECIPES

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RED POSOLE WITH PORK RECIPE | BON APPÉTIT



Red Posole with Pork Recipe | Bon Appétit image

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

Provided by Cabuche, Oaxaca

Yield 6 servings

Number Of Ingredients 10

3 pounds pork shoulder (Boston butt)
1 large white onion, halved through root end, plus chopped for serving
2 heads of garlic, halved crosswise
1 bay leaf
3 whole cloves
10 guajillo chiles, ribs and seeds removed
6 dried chiles de árbol, ribs and seeds removed
Kosher salt
3 15-ounce cans white hominy, rinsed
Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

Steps:

  • Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2½–3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into ½" slices and add to broth.
  • Meanwhile, preheat oven to 350°. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10–12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.
  • Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it’s nearly falling apart, 45–60 minutes; season with more salt.
  • Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.
  • Do Ahead: Posole can be made 3 days ahead. Let cool; cover and chill.

RED POSOLE WITH PORK RECIPE RECIPE | EPICURIOUS



Red Posole with Pork Recipe Recipe | Epicurious image

If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

Provided by EPICURIOUS.COM

Yield 6 servings

Number Of Ingredients 10

3 pounds pork shoulder (Boston butt)
1 large white onion, halved through root end, plus chopped for serving
2 heads of garlic, halved crosswise
1 bay leaf
3 whole cloves
10 guajillo chiles, ribs and seeds removed
6 dried chiles de árbol, ribs and seeds removed
Kosher salt
3 (15-ounce) cans white hominy, rinsed
Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

Steps:

  • Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2–3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.
  • Meanwhile, preheat oven to 350°F. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10–12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.
  • Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it’s nearly falling apart, 45–60 minutes; season with more salt.
  • Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.
  • Posole can be made 3 days ahead. Let cool; cover and chill.

More about "red pork posole recipes"

RED CHILE PORK POSOLE RECIPE | SOUTHERN LIVING
Normally, this Mexican-inspired soup has a longer cook time and simmers over low heat. But thanks to canned hominy, which is at the heart of this recipe, this dish comes together quickly and easily. Posole is a common Mexican hominy-based soup made from dried corn that has been soaked in a solution of lye, slaked lime, or wood ash— a process called nixtamalization, which makes the corn more nutritious and shelf stable. The deep red broth is made with dried ancho chile peppers and tomatoes. Aromatic ingredients like onion, garlic, oregano, cilantro, and ground cumin round out the delicious broth, with the ancho chile peppers delivering the heat and smoky flavor. When done, ladle soup into bowls and top with garnishes, such as thinly sliced cabbage, chopped white onion, lime wedges,  sliced radishes, and chopped avocado. This recipe is inspired by Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas.
From southernliving.com
Total Time 2 hours 50 minutes
Category Stew
  • Stir in the ancho chile puree, chopped cilantro, and next 4 ingredients. Cook, stirring often, 2 minutes. Add tomatoes, broth, and hominy. Bring to a boil; reduce heat to low and simmer, uncovered, stirring occasionally, 1 hour. Partially cover, and simmer 30 to 45 minutes or until pork is tender and mixture is slightly thickened. Remove and discard bay leaves. Serve with desired toppings.
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RED PORK POSOLE | BETTER HOMES & GARDENS
Many variations of this savory Mexican stew exist, but it's most commonly made with pork shoulder, a tough cut of meat that transforms into fork-tender deliciousness after a simmer in the slow cooker.
From bhg.com
Total Time 8 hours 29 minutes
Category Recipes and Cooking
Calories 215 calories per serving
  • Stir pureed pepper mixture into meat mixture. Cover and cook 30 minutes more. Remove and discard bay leaves. Remove meat and shred using two forks; return to soup. Season to taste with additional salt and black pepper. Serve with desired toppers and lime wedges.
See details


RED POSOLE WITH PORK RECIPE RECIPE | EPICURIOUS
If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.
From epicurious.com
Reviews 3.7
  • Posole can be made 3 days ahead. Let cool; cover and chill.
See details


INSTANT POT® RED POSOLE RECIPE | ALLRECIPES
This simple, earthy, rich, and satisfying soup is easy to make in your Instant Pot® or electric pressure cooker. This recipe uses pork and hominy along with spices and herbs. Feel free to adjust the ingredients to suit your taste. Serve in bowls and add your favorite toppings, such as sliced radishes, shredded cabbage, diced avocado, chopped cilantro, lime wedges, and sliced jalapenos.
From allrecipes.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes
Calories 262.8 calories per serving
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.
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TRADITIONAL PORK POSOLE RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 3.5
Total Time 2 hours 10 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes
Calories 317.4 calories per serving
  • 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.
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.
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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


POZOLE ROJO (RED POSOLE) RECIPE - SIMPLY RECIPES
Oct 08, 2011 · Ingredients 4 ounces dried guajillo or ancho chiles, or a combination of both Salt 1 large ( 108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to... 8 cloves garlic, 4 ...
From simplyrecipes.com
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CLASSIC RED PORK POZOLE RECIPE – RANCHO GORDO
FOR THE MEAT AND BROTH: 2 to 4 pounds bone-in pork shoulder, chopped into large chunks. 1 pound bone-in country-style pork ribs. 1 pig trotter (optional), chopped into 6 pieces. ½ of a white or yellow onion, peeled and sliced. 3 garlic cloves, peeled and smashed. 1 tablespoon salt, or to taste.
From ranchogordo.com
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RED POZOLE WITH PORK - MEXICAN-AUTHENTIC-RECIPES.COM
Directions. Put in a colander 17.6 oz of precooked white hominy and rinse it . Transfer from the colander to a saucepan the precooked white hominy that was rinsed. Also add in the saucepan:
From mexican-authentic-recipes.com
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AUTHENTIC RED PORK MEXICAN POZOLE - LEMON BLOSSOMS
Jan 31, 2021 · Stir in the red chile paste and cook for a couple of minutes. Stir in the rest of the posole soup ingredients and bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the pork becomes tender and the soup is slightly thickened. Season to taste and serve with desired toppings.
From lemonblossoms.com
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CLASSIC RED PORK POZOLE RECIPE – RANCHO GORDO
Use a wooden spoon to push the mixture through a wide-mesh sieve into a bowl, discarding skins and seeds. In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 to 10 minutes.
From ranchogordo.com
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POZOLE ROJO (RED POSOLE RECIPE) + VIDEO - A SPICY PERSPECTIVE
Apr 17, 2021 · There are many variations of posole including white (blanco) posole, red (rojo) posole, and green (verde) pozole depending on the region. The colors of the traditional Pozole Soups make up the colors of the Mexican flag, green, white, and red! Pozole Rojo Recipe Ingredients. A traditional pozole recipe is made with pork, hominy, and garlic.
From aspicyperspective.com
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EASY PORK POZOLE ROJO (POSOLE ROJO) - THE SUBURBAN SOAPBOX
Apr 24, 2021 · Easy Pork Pozole Soup is a pretty healthy dinner already but if you want to cut calories even more you can totally substitute the pork loin with a lean pork tenderloin. Ingredients for Pozole A traditional Pozole (posole) recipe calls for a lot of time and ingredients.
From thesuburbansoapbox.com
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NEW MEXICO POSOLE RECIPE - POZOLE ROJO • FOOD FOLKS AND FUN
Nov 05, 2021 · This New Mexico Posole Recipe is a hearty, flavorful pork soup or stew made with New Mexico red chiles, garlic, pork, and hominy. This soup is full of rich and spicy flavor, perfect on those cold nights when you need a warm, comforting meal. It costs $15.77 to make eight servings of this Pozole recipe. The cost per serving is just $1.97.
From foodfolksandfun.net
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NEW MEXICAN RED CHILE POSOLE WITH PORK – #1 RANKED NEW ...
Jan 09, 2020 · New Mexican Red Chile Posole with Pork A wonderful warm dish during the cold winter. Please to enjoy! Ingredients: 6 pounds of pork shoulder, cut in small chunks 2 jars Pure Hatch Red Chile Sauce 1 tbsp. Hatch Red Chile Powder 1 bay leaf 1 tbsp. salt 1 tbsp. garlic, minced 1 tsp. cumin 2 bags (12 ounces each) White Cor
From madeinnewmexico.com
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THE BEST RED POZOLE! - STEP BY STEP RECIPE BY MUY DELISH
Dec 06, 2020 · How To Make Pozole. 1) In a large pot, add the water, whole onion, oregano, bay leaf, beef bullion, salt & pepper. 2) Cover and bring liquid to a boil. Add the red sauce and continue to cook on low heat for about two hours. 3) Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
From muydelish.com
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RED PORK POSOLE RECIPE (WHOLE30 + PALEO) - OLIVE YOU WHOLE
Jun 14, 2018 · My Red Pork Posole recipe is based on the red variation which contains a mixture of red peppers/spices such as ancho, guajillo and arbol. To make a white posole, omit the green and red salsas and for the green posole, include green ingredients such as tomatillos, epazote, cilantro and jalapenos.
From oliveyouwhole.com
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ISABEL EATS - EASY MEXICAN RECIPES
Sear the pork. Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned. Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.
From isabeleats.com
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