Best Spring Hill Ranchs Red Or Green Posole Recipes

PORK AND GREEN CHILE POSOLE RECIPE

Pork and Green Chile Posole Recipe image

Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is how I make it."*" See Kitchen Notes for more information or links to special ingredients.

Provided by MJ of MJ's Kitchen

Time 2h

Number Of Ingredients 14

Ingredients

1 pound pork shoulder* (trimmed of visible fat and cut into bite size pieces)
1 tsp. green chile spice blend* or salt/pepper/garlic powder
2 Tbsp. olive oil or 1 Tbsp. olive oil and 1 Tbsp. bacon drippings
6 cups water / stock*
1 pound fresh or frozen posole*
6 large garlic cloves, (minced)
1 medium onion, (chopped)
½ tsp. toasted cumin coriander blend*
1 tsp. dried oregano, (crushed)
1 cup mild roasted New Mexico green chile*, (chopped)
½ - 1 cup medium to hot roasted New Mexico green chile ((amount depends on heat desired))
1/2 tsp. salt or to taste
1 tsp. black pepper
Warmed flour or corn tortillas (one to two per person)

Steps:

Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
Chop the onion and the garlic.
Heat a large soup pot over medium heat.
Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
Add the green chile and more water if you think it needs it. Stir occasionally.
Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
Taste. Add more salt if needed.
Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

GREEN CHILE POSOLE

Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

Steps:

Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

SPRING HILL RANCH'S RED OR GREEN POSOLE

Spring Hill Ranch's Red or Green Posole image

New Mexicans have been enjoying posole as a holiday tradition for centuries, starting long before even the Spaniards arrived. Posole corn is prepared by soaking hard kernels of traditional white field corn in powdered lime and water - a method thought to mimic the ancient preservation of corn in limestone caves. After several hours, when the corn kernels have swollen, the liquid is allowed to evaporate and the kernels to dry. Where the more commonly recognized hominy is soft and relatively bland, posole corn is dry and has an intense and earthy flavor. (see more below)

Provided by Wiley P @WileyP

Categories Other Soups

Number Of Ingredients 23

Ingredients

FOR THE PORK:
2 to 3 pound(s) boneless pork shoulder roast
6 cup(s) good water
4 clove(s) garlic, thinly sliced
1 teaspoon(s) ground cumin (freshly ground is noticeably better)
1 - bay leaf
1 medium white or yellow onion, chopped
1 teaspoon(s) kosher salt
FOR THE POSOLE:
1 pound(s) fresh or frozen posole (see note in "directions")
4 cup(s) pork broth (from cooking the pork)
1 medium white or yellow onion, quartered
1 teaspoon(s) kosher salt
FOR THE CHILE SAUCE:
8 medium dried chile pods (red or green)
2 cup(s) pork broth (from cooking the pork)
OPTIONAL GARNISHES:
- sour cream
- grated cheese
- chopped cilantro
- finely chopped onion
- cubed avocado
- mexican oregano

Steps:

Personal notes continued: Most posole in the southern part of the state is made with red chiles, while in the northern portions it may be made with red or green chiles. While it appears that this is a labor intensive recipe, it really isn't that bad. Much of the time is spent simply waiting as something soaks or cooks. Not only do you end up with bowls of true New Mexico comfort food, but your kitchen will smell as if it just moved there from Santa Fe! Posole note: If you are using dried posole, soak it in good water (initially using twice as much water as the volume of posole) for at least 12 hours. Rinse the soaked posole and discard the water.
Prepare the pork: Place the pork shoulder in large pot or Dutch oven and cover it with the water. Add the garlic, cumin, bay leaf, onion and salt. Cover the pot and bring it to a boil. Turn the heat down and simmer the meat until it is fully cooked, bout 1 1/2 hours. Remove the meat and let it cool. Once cool enough to handle, pull or chop the meat. Set the meat aside. Remove meat from the bone and pull it apart into small pieces. Set the meat aside. Strain and reserve the broth in a separate large bowl.
Prepare the posole: Place the posole in the large pot you cooked the pork. Add 4 cups of the reserved broth, the onion and salt. Over medium high heat, bring the pot to a boil, then lower the heat, cover the pot and simmer it until the posole has started to "bloom", about 1 1/2 - 2 hrs. The posole should swell and start to resemble popcorn, but will still be chewy.
Prepare the chile sauce: While the posole is simmering, rinse off the chile pods, remove the stems and place them in a medium saucepan. Add the remaining 2 cups of broth. Cover the pot and, over the very lowest possible heat, them the chiles soak until they have softened, about 20 minutes. Note: Remove the seeds if you want a milder chile. Place the chile pods in a blender and add enough broth to come 1/2- to 2/3-way up the chiles. Blend them until the mixture is smooth. Strain the red chile sauce into a medium bowl.
Combining the pork, posole and chile sauce: When the posole has begun to "bloom," add the pork, chile sauce, and any remaining broth and let it finish cooking, The total cooking time will be about 4-6 hours, and the posole is fully cooked when it has completely opened and is tender when chewed. Stir the posole mixture periodically, adding hot water if necessary. Do not allow it to dry out. Taste and adjust the salt and pepper if needed. The key to a successful posole is watching for it to finish "blooming".
Serve in bowl and place the garnishes on the table so that each can do their own. Garnish may include: sliced limes, chopped cilantro, finely chopped onion, fresh Mexican oregano leaves, cubed avocado, or grated cheese.