Best Pueblo Dry Red Posole Stew Slow Cookercrock Pot Friendly Recipes

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PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)



Pueblo Dry Red Posole Stew (Slow Cooker/Crock Pot Friendly) image

Posole (hominy) probably originated as an Indian dish, and is very popular in Mexico and parts of the southwest. This one-dish meal is good for lunch, dinner or pot lucks. Posole can be dry and plated or served as a thick stew in a bowl. It is either white (often as a stew with green chilies -- see my recipe for Pueblo White Posole), or red (best made with fresh, powdered mild to hot New Mexican red chili powder). Fresh or frozen posole is best, if you can find it, but drained, canned hominy is very good, too. Serve with salad and warmed flour or corn tortillas.

Provided by Stella Mae

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons cooking oil
1 medium onion, diced
2 -3 tablespoons mild red chili powder
1 lb pork loin or 1 lb pork chop, cooked and sliced into thin, bite sized pieces
2 garlic cloves, mashed
1 teaspoon cumin
3 cups frozen hominy, boiled until it pops (reserve juice) or 3 cups hominy (reserve juice)
salt

Steps:

  • If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
  • In a large frying pan, heat the oil over a medium flame.
  • Add onion and cook until translucent.
  • Make a 'well' in the center of the onion mixture and add the chili powder.
  • Stir to dissolve the chili and mix thoroughly with the onions.
  • Add the pork slices.
  • Add the garlic and cumin.
  • At last, add the cooked posole and 3- 4 cups liquid.
  • Mix, and simmer slowly uncovered until liquid is reduced.

Nutrition Facts : Calories 326.9, Fat 23.5, SaturatedFat 6.5, Cholesterol 68, Sodium 87.5, Carbohydrate 5.6, Fiber 1.8, Sugar 1.5, Protein 23.5

PUEBLO STEW



Pueblo Stew image

A delicious south of the boarder stew. At our house we top it with cheese and sour cream. From Taste of home.

Provided by Elaniemay

Categories     Stew

Time 1h15m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 11

2 lbs pork, cut into 1 1/2 in. cubes
1 tablespoon canola oil
2 (11 ounce) cans whole kernel corn, drained
2 celery ribs, chopped
2 medium potatoes, peeled and chopped
1 (8 ounce) can chopped tomatoes
3 (4 ounce) cans diced green chilies
4 cups chicken broth
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt

Steps:

  • In a large dutch oven, brown pork in batches in oil over med. heat.
  • Add remaining ingredients.
  • Bring to a boil.Reduce heat;cover and simmer for 1 hr, until pork is tender.

Nutrition Facts : Calories 399.3, Fat 14.5, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1517.6, Carbohydrate 28.7, Fiber 3.9, Sugar 5, Protein 39.6

NEW MEXICO STYLE POSOLE - CROCK POT



New Mexico Style Posole - Crock Pot image

Serve hot with corn chips, warm flour tortillas or cornbread. Try a lean cut of pork, like center-cut loin, to reduce the fat.

Provided by Ceezie

Categories     Meat

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 vegetable oil
3 lbs boneless pork, cubed
2 medium white onions, chopped
3 garlic cloves, minced
4 cups water
2 (4 ounce) cans diced green chilies, undrained
1 (10 ounce) can red enchilada sauce, mild or 1 (10 ounce) can hot enchilada sauce
1 (16 ounce) can seasoned tomatoes and green chilies
1 (4 ounce) can taco sauce
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano

Steps:

  • Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease.
  • Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.

Nutrition Facts : Calories 416.3, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 1374, Carbohydrate 11.3, Fiber 1.5, Sugar 5.3, Protein 33.9

SLOW-COOKER POSOLE



Slow-Cooker Posole image

Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of course, warm tortillas. Many Mexican markets have posole meat already chopped up for you. You can add another can of hominy if your slow-cooker is large. I prefer hot enchilada sauce with salsa, but the regular kind will do.

Provided by Jules

Categories     Meat and Poultry Recipes     Pork

Time 6h55m

Yield 8

Number Of Ingredients 11

1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
½ cup green chilies, diced
4 cloves garlic, minced
½ teaspoon cayenne pepper, or to taste
2 teaspoons dried oregano
¼ cup cilantro, chopped
½ teaspoon salt

Steps:

  • Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  • Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  • Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 25.7 g, Cholesterol 39.8 mg, Fat 7.7 g, Fiber 4.4 g, Protein 16.8 g, SaturatedFat 1.9 g, Sodium 670.5 mg, Sugar 3.7 g

PUEBLO WHITE POSOLE STEW



Pueblo White Posole Stew image

This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.

Provided by Stella Mae

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs pork shoulder, sliced into bite-sized pieces. (Some people prefer to make this with pork ribs.)
2 (29 ounce) cans , white or 2 (29 ounce) cans yellow hominy
1/2 lb fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili)
2 -3 garlic cloves, mashed
2 large onions, chopped
1/2-1 teaspoon oregano
salt (optional)

Steps:

  • The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
  • If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
  • If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
  • Adjust seasonings and serve with warm, flour tortillas.

Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4

NEW MEXICO POSOLE (CROCKPOT)



New Mexico Posole (Crockpot) image

This recipe came from the San Antonio Express News. NOTE: the dried red chile peppers ARE NOT hot peppers. You can use dried red New Mexico chile(warmer), California chile: Anaheim (milder) , or dried ancho (pasilla) chile if you can find them. You can use a medium red chile sauce, and it will work too, if you can't find the dried peppers.

Provided by CookingBlues

Categories     Stew

Time 5h20m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 10

1 lb pork chop
1 (26 ounce) box beef broth
3 large garlic cloves, chopped
1/2 onion, chopped
1 teaspoon cumin
salt, to taste
pepper, to taste
4 dried hot red chili peppers, crumbled (or use about 1/2 cup a medium red chile sauce)
1/4 teaspoon oregano
2 (20 ounce) cans white hominy

Steps:

  • Sear pork chops in a skillet until brown and golden. Place in crockpot with broth, garlic, onion, cumin, salt, pepper, red chiles or sauce and oregano. Add a small amount of water to skillet in which pork chops were cooked to collect leftover juices; pour into crockpot, adding additional water as needed to make a good broth.
  • Cook on low for at least 4 hours. Taste broth and adjust seasonings as desired.
  • Remove pork and place on cutting board. Remove bones and extra fat and cut meat into bite-size pieces. Put pork back into broth, add hominy and continue cooking for 1 more hour.

Nutrition Facts : Calories 423, Fat 13.3, SaturatedFat 4, Cholesterol 78.2, Sodium 1345.6, Carbohydrate 43.3, Fiber 7.6, Sugar 6, Protein 30.2

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