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