Best Bonnies Mexican Pork Posole Recipes

TRADITIONAL PORK POSOLE

Traditional Pork Posole image

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.

Provided by mic_babe

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

½ pound green chile peppers, sliced in half lengthwise and seeded
3 tablespoons olive oil
½ onion, chopped
2 tablespoons minced garlic
1 pound boneless pork loin, cut into 1-inch cubes
1 (29 ounce) can white hominy, drained
1 (29 ounce) can yellow hominy, drained
3 cups chicken broth
1 ½ cups water
¼ cup ground cumin
¼ cup chili powder
3 tablespoons salt
1 teaspoon ground black pepper

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place the peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 37.7 g, Cholesterol 26.8 mg, Fat 12.9 g, Fiber 7.6 g, Protein 14.1 g, SaturatedFat 2.8 g, Sodium 3113.8 mg, Sugar 4.3 g

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 3h53m

Yield 8

Number Of Ingredients 16

Ingredients

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g