Best Pork Posole Recipes

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PORK POSOLE



Pork Posole image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Good olive oil
1 1/2 pounds lean, boneless pork loin, 1/2-inch diced
2 cups chopped yellow onion (2 onions)
1/3 cup small-diced poblano pepper
2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced
1 tablespoon minced garlic (3 cloves)
1 teaspoon chili powder
1/2 teaspoon dried oregano
6 cups good chicken stock, preferably homemade, simmering
1 (12-ounce) jar medium salsa verde, such as Goya
2 (15-ounce) cans white hominy, such as Goya, rinsed and drained
1 (15.5-ounce) can black beans, such as Goya, rinsed and drained
3 cups yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper
Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving

Steps:

  • Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
  • Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
  • 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.

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)



Posole (Mexican soup with pork and hominy) image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Provided by Dustbunni

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili's seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

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

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

EASY PORK POSOLE



Easy Pork Posole image

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

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

Steps:

  • 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.

Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

POSOLE (MEXICAN PORK STEW)



Posole (Mexican Pork Stew) image

I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.

Provided by Starman5

Categories     Stew

Time 1h5m

Yield 8 16 two cup servings (8 quarts), 16 serving(s)

Number Of Ingredients 14

2 lbs pork
3 (14 1/2 ounce) cans hominy, drained (yellow or white)
2 (10 ounce) cans diced tomatoes with green chilies
2 (14 1/2 ounce) cans low sodium chicken broth
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
1 tablespoon new mexico chile powder (mild, medium, or hot)
1 teaspoon dried ancho chile powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3/4 cup fresh cilantro leaves, chopped or 4 tablespoons dried cilantro
1/4 lime, per serving

Steps:

  • Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
  • In remaining oil, saute onion until tender, about 4 minutes.
  • Add garlic, cooking for just a minute more.
  • Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
  • Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
  • Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
  • Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

EASY PORK POSOLE



Easy Pork Posole image

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.

Provided by TJ Lombard

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

Time 1h

Yield 6

Number Of Ingredients 16

1 pound pork loin, chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1 onion, diced
2 tablespoons water
4 cloves garlic, minced
2 serrano peppers, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
¼ cup cornmeal
2 (15 ounce) cans hominy, drained
¼ cup chopped fresh cilantro
1 lime, juiced

Steps:

  • Season pork with salt and pepper.
  • Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
  • Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  • Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.5 g, Cholesterol 37.4 mg, Fat 10.3 g, Fiber 5.5 g, Protein 16.2 g, SaturatedFat 2.7 g, Sodium 748.3 mg, Sugar 5.7 g

GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS



Grilled Carne Adovada: Marinated Pork Medallions, Topped with Chili Caribe served with Beans, Posole, and Fresh Flour Tortillas image

Provided by Food Network

Categories     main-dish

Time 3h36m

Yield 12 servings

Number Of Ingredients 27

1 (9-pound) pork loin cut into 36 (1/2-inch) thick medallions
1 cup olive oil or vegetable oil
1/2 cup red chili powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons ground cumin
Worcestershire sauce
25 red chiles
2 quarts water
1/2 tablespoon salt
2 tablespoons chopped garlic
2 teaspoon ground cumin
3 cups pinto beans
1 tablespoon salt
1/2 cup olive, corn, or vegetable oil
Pinch ground cumin, optional
3 cups hominy
1/2 cup red chile powder
1/2 white or red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon salt
Flour tortillas, recipe follows
4 cups flour
1 tablespoon salt
1 tablespoon baking powder
1 1/2 cup lukewarm water
1/4 cup vegetable oil

Steps:

  • Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
  • Chile Caribe: Preheat the oven to 350 degrees F.
  • De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
  • Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
  • Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
  • Assembly: Preheat a grill to high.
  • Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
  • Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
  • Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

EASY POSOLE (PORK AND HOMINY STEW)



Easy Posole (Pork and Hominy Stew) image

Posole is classic New Mexican "comfort food" that utilizes lots of flavorful, robust ingredients used in New Mexican, Tex-Mex and U.S. Southwestern cuisines. If I can't find dried red chiles at my local market, I will used fresh chilies and heat them in my cast-iron skillet until red and external skin is slightly blistering, and...

Provided by Vickie Parks

Categories     Other Soups

Time 2h50m

Number Of Ingredients 15

2 1/2 lb pork shoulder, cut into bite-size pieces
1 Tbsp cooking oil
2 Tbsp unsalted butter
1 large onion
3 clove garlic, minced
2 large jalapeño peppers, seeded and diced
1 to 2 oz dried red new mexico chiles, seeded and diced
3 tsp ground cumin
1 1/2 tsp mexican oregano
1/2 tsp black pepper
1/4 c medium green salsa
2 (15-oz) can(s) white hominy, rinsed and drained
1 qt pork stock or chicken stock, to cover
lime wedges, for optional garnish
fresh chopped cilantro, for optional garnish

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
  • 2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
  • 3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
  • 4. Garnish with lime wedges and cilantro, and serve.

SLOW COOKER POSOLE WITH PORK AND CHICKEN



Slow Cooker Posole with Pork and Chicken image

This traditional New Mexican food served especially during the Christmas holidays can be enjoyed throughout the year. This soup, which can be made a variety of ways, freezes well and definitely qualifies as a comfort food.

Provided by kreativekuisine

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 6h20m

Yield 6

Number Of Ingredients 13

1 canned chipotle pepper in adobo sauce
¼ cup water
½ pound boneless pork loin roast
½ pound skinless, boneless chicken breast halves
1 (15.5 ounce) can white hominy, drained
1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 clove garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground black pepper to taste
1 bay leaf

Steps:

  • Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  • Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 13.8 g, Cholesterol 37.5 mg, Fat 4.7 g, Fiber 2.6 g, Protein 15 g, SaturatedFat 1.5 g, Sodium 412.1 mg, Sugar 2.7 g

SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)



Simpler Posole, Navajo (Hominy Pork Stew) image

There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.

Provided by bshemyshua

Categories     Stew

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 cups hominy or 3 lbs frozen hominy
1/2 cup mild fresh green chilies, roasted, peeled and chopped or 1/2 cup canned chile
1 -3 fresh or canned jalapeno, peeled, seeded, and chopped
2 garlic cloves, minced
1 onion, chopped
1 -2 tomatoes, seeded, and chopped (1 cup) or 1 (10 ounce) can diced tomatoes
2 -3 lbs boneless pork roast
2 teaspoons dried oregano
1/4 cup chopped fresh cilantro (coriander leaves)
salt

Steps:

  • Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
  • Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
  • Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
  • Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
  • Remove meat, shred, return to pot, add herbs and salt to taste.
  • Simmer, covered, 1 more hour.
  • Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.

Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and ground pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced chipotle chiles in adobo
2 cans (14.5 ounces each) reduced-sodium chicken broth
2 cans (15.5 ounces each) hominy, rinsed and drained
1 can (14.5 ounces) diced tomatoes in juice
1/2 cup fresh cilantro
Lime wedges, for serving (optional)

Steps:

  • In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.
  • Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.

Nutrition Facts : Calories 325 g, Fat 9 g, Fiber 4 g, Protein 31 g

PRESSURE-COOKER EASY PORK POSOLE



Pressure-Cooker Easy Pork Posole image

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 pressure cooker, so you can come home at night and dinner is ready in a flash. -Greg Fontenot, The Woodlands, TX

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
2 medium tomatoes, seeded and chopped
1 can (15 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
6 cups reduced-sodium chicken broth
Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel., Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.

Nutrition Facts : Calories 189 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 954mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

PORK AND GREEN CHILE POSOLE



Pork and Green Chile Posole image

Not only is it tasty, but it's made in a slow cooker too!

Provided by Geoffry Le Cher

Categories     Other Soups

Time 4h15m

Number Of Ingredients 17

1-2 lb pork loin cut in 1-inch pieces
1 onion, coarsely chopped
5 tomatillo, quartered
28 oz canned white hominy (2 14 oz. cans) drained
1 1/2 c frozen corn
3 Tbsp chopped cilantro (plus more for garnish)
5 c chicken broth, low salt
1 1/2 c chopped green chilies (canned)
3 Tbsp minced garlic
4 tsp red chili powder
2 tsp cayenne pepper
1 Tbsp crushed red pepper
1 Tbsp oregano, dried
2 Tbsp canola oil
coarse salt
black pepper
10 oz cotija cheese (crumbled) for garnish

Steps:

  • 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
  • 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
  • 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
  • 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

POSOLE (PORK AND HOMINY STEW)



Posole (Pork and Hominy Stew) image

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

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, Fat 49.6, SaturatedFat 17.6, Cholesterol 283.3, Sodium 1257.4, Carbohydrate 29.6, Fiber 5.6, Sugar 7.8, Protein 85.6

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

Categories     Sauce     Pork     Side     Stew     Low Sodium     Simmer     Boil

Yield serves 4 as a main course

Number Of Ingredients 12

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), halved crosswise
Coarse salt and freshly ground pepper
1 onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced canned chipotle chiles in adobo
2 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (15 1/2 ounces each) hominy, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes in juice
2 cups water
1/2 cup loosely packed cilantro leaves, for garnish
Lime wedges, for serving (optional)

Steps:

  • In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
  • Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
  • Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
  • Make Ahead
  • This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.

PORK POSOLE (A MEXICAN PORK AND HOMINY SOUP)



Pork Posole (a Mexican pork and hominy soup) image

Posole is a rich and flavorful pork and hominy soup that has a mild chile broth. I decided to make it today, and wound up with one of the best soups I have ever made! The cooking is simple, yet it is packed with rich flavors that are not spicy at all. My (lucky) friend Chris showed up just as it was done, so of course I had to...

Provided by Michelle Tow

Categories     Other Soups

Time 3h5m

Number Of Ingredients 20

PORK BROTH
1 family pack of bone-in pork chops (6 chops in mine)
1 onion, coarsly chopped
1 stalk of celery, coarsly chopped
2 qt water, more as needed if it evaporates too much
1 Tbsp mexican oregano
1 tsp salt
3 bay leaves
2 clove garlic, roughly chopped
2 30 oz cans of hominy
1 Tbsp lime or lemon juice
PEPPER SAUCE
1 pkg dried guajillo chiles (commonly sold in markets in the southwest)
4 clove garlic, whole
2-3 c water
pinch salt
TOPPING OPTIONS
sliced avocado
chopped cilantro
crushed lime flavored tortilla chips

Steps:

  • 1. Pork and broth: put pork chops in a large pan and cover with water. toss in the onion, celery, garlic, boulion cubes, oregano and bay leaves and simmer for a few hours until they are tender enough to pull off the bone. remove the chops and cool on a plate. While the chops cool, pour the broth through a mesh strainer to remove and discard all the pieces of onion, celery and bay leaves, then return broth to the same pot. Remove the pork from the bones when cool and shred the meat by hand, returning to the pot. Drain and add 2 30 oz cans of hominy to the pot. Place on a low simmer.
  • 2. Chile Sauce: Guajillo chiles are NOT spicy at all, but bring a wonderful and earthy flavor to this soup when added in this way. To make this sauce, bring garlic, 1 tsp salt, and the whole bag of chiles to a boil and reduce to a simmer. Let simmer for about an hour. If the water boils down too much, add more water as necessary to keep the peppers covered. then turn off the heat to cool a little. When slightly cooled, put the peppers, garlic and about half of the sauce in a food processor and puree. After you add the pork back to the pork broth, put a strainer over the pot and pour the pureed chile mix into the strainer and push it through with a rubber spatula. You are removing the bits of skin and seeds that remain, and the puree of chile will drop through into the soup. If there is additional liquid from the boiled chiles pour this through as well so that the flavors are not lost ... this is filled with wonderful flavor that should not be lost!
  • 3. after the chile sauce is added, simmer the soup for about a half hour. 5 minutes before serving, add a tablespoon of lemon or lime juice to the pot, taste for seasoning and add salt if necessary.
  • 4. Spoon into a bowl and serve. Put the toppings in bowls/plates on the table, and let your guests use the toppings as they please.

GREEN CHILE PORK POSOLE



Green Chile Pork Posole image

Make and share this Green Chile Pork Posole recipe from Food.com.

Provided by Queen Dana

Categories     Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups onions, chopped
1 cup celery, chopped
4 garlic cloves, chopped
1 lb pork tenderloin, cut into 1/2-inch cubes
5 cups reduced-sodium chicken broth (may need more)
2 (15 ounce) cans yellow hominy, drained (can use white instead of yellow)
12 ounces fresh tomatillos, husked, rinsed, and coarsely chopped
2 (7 ounce) cans diced mild green chilies, drained
4 teaspoons ground cumin
4 teaspoons chili powder
1/4 cup chopped fresh cilantro, plus additional (to garnish)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
  • Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

GREEN PORK POSOLE RECIPE - MEXICAN CHILI VERDE PORK SOUP



Green Pork Posole Recipe - Mexican Chili Verde Pork Soup image

Traditional Mexican Pozole Verde is Mexican comfort food at it's finest! This pork version, made with fresh, healthy ingredients, is sure to hit the spot.

Provided by @MakeItYours

Number Of Ingredients 17

3 pounds boneless pork butt, cut into 2-inch pieces
1 head of garlic
1 medium white onion chopped
6 poblano peppers roasted and peeled
6 tomatillos roasted
2 jalapeño or serrano peppers roasted
4 cups cooked white pozole-hominy
Mexican oregano
1 tablespoon whole cumin seeds toasted and freshly ground (or ground cumin)
salt
green cabbage or lettuce shredded
radishes sliced
serrano pepper minced
Pepitas toasted
Lemon or lime wedges
red onion diced
Mexican oregano

Steps:

  • In a large pot, combine the pork, garlic, onion, salt (about 3 tablespoons) and enough water to cover, 8 to 10 cups. Bring to a boil, skimming the top, reduce heat and cook for a good 2½ to 3 hours.
  • When meat is tender, remove the garlic. I chose to leave the onions in, instead of straining them out.
  • Add 2 tablespoons of Mexican oregano, all of the hominy and the cumin, stir well to combine.
  • In the blender, combine the roasted poblano, jalapeño and tomatillos, 1 cup of water, blend until smooth.
  • Carefully add it to the pozole and stir well to combine. Once it comes to a boil, taste for salt, season as needed. You may want to add a little more water (about 1½ cups) to the pozole. Cook, partially covered for another hour or until pork is tender.
  • Serve with warm tortillas or tostadas. Garnish with your favorite toppings.

CHIPOTLE PORK POSOLE



Chipotle Pork Posole image

A very easy, and incredibly delicious Mexican-style stew. It can easily be made vegetarian by substituting saitan, tempeh, or something else for the pork, and vegetable broth.

Provided by jpwelle

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 pork tenderloin
coarse salt and pepper
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced chipotle chile in adobo
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (15 1/2 ounce) cans hominy, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
1/2 cup cilantro

Steps:

  • In a large saauce pan, heat oil over medium heat.
  • Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
  • Transfer pork to a plater and set aside(reserve pan)
  • Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
  • Add chiles and cook until fragrant, about 1 minute.
  • Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
  • Transfer pork to a work surface and shred with two forks; return to pan.
  • Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.

Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.8, Sodium 498.8, Carbohydrate 29.1, Fiber 4.9, Sugar 6.2, Protein 5.7

POSOLE WITH CHICKEN & PORK



Posole With Chicken & Pork image

Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It's a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.

Provided by Wing-Man

Categories     Stew

Time 3h45m

Yield 12 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 whole rotisserie roasted deli chicken, de-boned and cut up
1 lb country-style boneless pork ribs
1 (32 ounce) container low sodium chicken broth
12 ounces water
3 medium white onions (chopped)
8 garlic cloves (minced)
2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
1/4 teaspoon garlic salt
1/2 teaspoon cumin
1 tablespoon Mexican oregano
2 1/2 ounces Menudo Spice Mix
1 bunch cilantro (chopped, including stems)
1 (32 ounce) can hominy (drained)
1 (15 ounce) can hominy (drained)
salt
black pepper

Steps:

  • Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
  • Add onions, garlic and saute until tender.
  • Add chicken.
  • Add water and broth, stir well.
  • Place 1 tub of green chiles in blender and puree. Them add to pan.
  • Add second tub to pan.
  • Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
  • Add cilantro.
  • Lower heat and simmer 3 hours.
  • Add hominy and simmer until warm throughout. About 15 minutes.
  • Salt and pepper to taste.
  • I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
  • Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

Nutrition Facts : Calories 326.4, Fat 12.8, SaturatedFat 3.3, Cholesterol 71.8, Sodium 330.5, Carbohydrate 26.6, Fiber 4.5, Sugar 6.7, Protein 26.5

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