RICK BAYLESS POZOLE RECIPES

Name: Posole (Pork and Hominy Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 5 teaspoons chili powder; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 1/2 lbs boneless pork shoulder butt, cut into 2 inch pieces; 3 bacon, slices chopped; 1 large onion, thinly sliced; 1 cup diced smoked ham; 1 medium carrot, peeled and chopped; 6 cloves garlic, chipped; 2 poblano chiles, seeded,cut into 2 x 1/4 inch strips; 2 cups hominy, drained (2x15oz cans); 1 cup of mexican beer; 1 cup of canned diced tomato, in juice; 1 cup canned low sodium chicken broth; 1 teaspoon dried marjoram; 1/4 cup chopped fresh cilantro

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POSOLE (PORK AND HOMINY STEW) RECIPE - MEXICAN.FOOD.COM

Posole (Pork and Hominy Stew) Recipe - Mexican.Food.com image

Make and share this Posole (Pork and Hominy Stew) recipe from Food.com.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

5 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 lbs boneless pork shoulder butt, cut into 2 inch pieces
3 bacon, slices chopped
1 large onion, thinly sliced
1 cup diced smoked ham
1 medium carrot, peeled and chopped
6 cloves garlic, chipped
2 poblano chiles, seeded,cut into 2 x 1/4 inch strips
2 cups hominy, drained (2x15oz cans)
1 cup of mexican beer
1 cup of canned diced tomato, in juice
1 cup canned low sodium chicken broth
1 teaspoon dried marjoram
1/4 cup chopped fresh cilantro

Steps:

Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
Rub spice mixture all over pork.
Saute bacon in a heavy large pot over medium heat until crisp.
Transfer bacon to paper towels.
Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
Add Chilies; stir 1 minute.
Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
Reduce heat; cover and simmer until pork is very tender, about 1 hour.
Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
Season with salt and pepper.
Garnish with reserved bacon and cilantro.

Nutrition Facts : Calories 934, FatContent 49.6, SaturatedFatContent 17.6, CholesterolContent 283.3, SodiumContent 1257.4, CarbohydrateContent 29.6, FiberContent 5.6, SugarContent 7.8, ProteinContent 85.6

RICK BAYLESSQUICK POZOLE - RICK BAYLESS

Ingredients. 1 29-ounce can hominy. 2 1/2 cups chicken broth. 8 ounces red chile enchilada sauce. 2 cups coarsely shredded cooked chicken. ½ small head green cabbage (preferably Savoy), thinly sliced. 1 teaspoon oregano. 2 radishes, thinly sliced. 1 lime, cut into wedges.
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