SANTA FE PORK POSOLE
This is a mexican soup with pork, and hominy and other great spices. you can spice it up more or reduce the taste. Enjoy we do. Also this can from a very old cook book of mine,
Provided by SnowyowlPB
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place tomatillos and jalapeno peppers in a food
- processor, process 1 minute or until smooth.
- Heat a large dutch oven coated with a cooking spray
- over medium-high heat. add pork, brown on all sides.
- Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
- Simmer, uncovered for 45 minutes or until pork is tender.
- .
Nutrition Facts : Calories 294.7, Fat 10, SaturatedFat 3.2, Cholesterol 76, Sodium 741.7, Carbohydrate 20.3, Fiber 3.8, Sugar 6.5, Protein 30.1
ANN'S VERSION OF POSOLE BY THE SHED
This is my version of The Shed's famous posole. If you can't make it to Santa Fe, try this on a cold night. If you can get New Mexico's red chile flakes...that's the way you want to go! If not, I believe McCormick makes the red chile flakes. Don't forget the warm corn tortillas!
Provided by Miss Annie
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the pork in chicken stock, until tender (about 35-40 minutes).
- Add onions, chile flakes, garlic, oregano, and lime juice.
- Cover and simmer on low for 30-35 minutes.
- Serve with lime wedges.
- Don't forget the warm corn tortillas.
ANN'S EASY POSOLE
This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.
Provided by Miss Annie
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pan.
- Bring to a boil over medium heat.
- Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
- May garnish with cilantro, if desired.
- For Vegetarian omit the Chicken and the Pork.
CASA CHIMAYO RED POSOLE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield twelve 10-ounce portions
Number Of Ingredients 13
Steps:
- You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
- For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
- Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
- For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
- Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
- For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
- Serve in a bowl and place the garnishes on the table so that each person fixes their own.
POSOLE (PORK AND HOMINY STEW)
Make and share this Posole (Pork and Hominy Stew) recipe from Food.com.
Provided by -JoeB
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
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, Fat 49.6, SaturatedFat 17.6, Cholesterol 283.3, Sodium 1257.4, Carbohydrate 29.6, Fiber 5.6, Sugar 7.8, Protein 85.6
POSOLE WITH GARNISHES
The perfect informal supper, posole, a traditional Mexican main-course soup, is a beautiful and wonderfully satisfying one-pot meal. Canned hominy is available in supermarkets, natural foods stores, and specialty markets.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
- Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
- Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.
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Ann's Version of Posole by the Shed Recipes
Posole is a traditional Mexican soup made with hominy, shredded meat, and a variety of vegetables and spices. Ann's version of posole by the shed recipes is a mouthwatering blend of flavors and textures that has been passed down in her family for generations.
The Ingredients
The key to Ann's version of posole by the shed recipes is using the freshest and most authentic ingredients possible. The recipe calls for:
- Hominy: The star of the dish, this large, dried corn is soaked overnight and then boiled until soft and tender.
- Pork shoulder: Slow-cooked and shredded, the pork shoulder provides a rich and meaty base for the soup.
- Onion and garlic: The classic aromatics that provide a savory foundation for the soup.
- Green chilies: These mild chilies add a subtle heat and earthy flavor to the posole.
- Tomatoes: Fresh, ripe tomatoes give the soup a bright and tangy flavor.
- Cilantro: A sprinkle of fresh cilantro adds a pop of color and a fresh, herbaceous note to the dish.
- Cumin and chili powder: These warming spices contribute to the complex flavor profile of the posole.
- Chicken broth: Provides the flavorful liquid base for the soup.
The Preparation
The preparation of Ann's version of posole by the shed recipes is a labor of love that requires patience and attention to detail. The recipe calls for:
- Soaking the hominy overnight to soften it and make it more digestible.
- Cooking the pork shoulder low and slow until it is tender and falling apart.
- Sweating the onion and garlic in a bit of oil until they are soft and fragrant.
- Chopping the green chilies and adding them to the pot along with the tomatoes, cilantro, cumin, and chili powder.
- Pouring in the chicken broth and letting the mixture simmer for several hours until the flavors have melded together.
- Add the hominy during the last hour of cooking to ensure that it retains its chewy texture.
- Seasoning the soup with salt and pepper to taste.
The Presentation
Ann's version of posole by the shed recipes is a hearty and comforting dish that is perfect for feeding a crowd. The soup can be garnished with a variety of toppings to add color, texture, and flavor. Some popular toppings include:
- Radishes: Cut thinly and sprinkled over the soup, radishes provide a crisp and peppery contrast to the rich broth.
- Lime wedges: A squeeze of fresh lime juice adds a bright and acidic note to the soup.
- Avocado: Sliced or diced avocado adds a creamy and buttery texture to the soup.
- Cabbage: Shredded cabbage adds a bit of crunch and a mild sweetness to the dish.
- Tortilla chips: Crumbled tortilla chips provide a salty and crunchy element that pairs perfectly with the soup.
The History
The history of posole is deeply rooted in Mexican culture and has been enjoyed for centuries by indigenous people and settlers alike. The dish originated with the ancient Aztecs, who revered corn as a sacred crop and used it in many of their corn-based dishes. When the Spanish arrived in Mexico in the 16th century, they introduced pork to the indigenous people, who began to combine it with hominy and other ingredients to make their own version of posole. Today, posole is a beloved and iconic dish that is enjoyed throughout Mexico and beyond.
The Tradition
Ann's version of posole by the shed recipes is more than just a delicious meal; it is a representation of her family's heritage and traditions. The recipe has been passed down through generations of Mexican-American women, and each cook has added their own unique twist and flavor to the soup. Sharing a bowl of posole is more than just sharing a meal; it is a way of connecting with the past and honoring the culture and traditions of those who came before us.
The Conclusion
Ann's version of posole by the shed recipes is a rich and flavorful soup that is perfect for any occasion. Whether you are sharing it with family and friends or savoring it on your own, this dish is sure to warm your heart and soul. So why not try your hand at making your own batch of posole today? With fresh ingredients, a bit of patience, and a whole lot of love, you can create a dish that is worthy of passing down to future generations.