Best Pueblo Dry Red Posole Stew Slow Cookercrock Pot Friendly Recipes

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

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 image

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:

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

Pueblo White Posole Stew image

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