Best New Mexico Posole Hominy Stew Recipe 495 Recipes
NEW MEXICO POSOLE (HOMINY STEW) RECIPE - (4.9/5)
Provided by รก-5765
Number Of Ingredients 9
Steps:
- 1. Place posole in the 10 cups of liquid in large pot. Boil, reduce to simmer for 5 hours. If using a pressure cooker, cook for 45 minutes at 15 pounds of pressure. 2. Season pork shoulder and roast at 325 for 2-3 hours. When done cut or shred into bite sized chunks. 3. Add the pork to the cooked posole with additional water or broth if needed. Cook till tender. 4. Add the remaining ingredients and simmer for an addition 1-2 hours. 5. Add salt, if needed, and adjust seasonings to suit taste. Choice of Sides: warm tortillas, tomato salsa, red chile sauce, chopped tomatillos or ripe tomatoes, chopped green pepper, chopped onion, radishes, lime wedges, guacamole, diced green chiles, sour cream, shredded cheese.
NEW MEXICAN POSOLE
I've been making this pork posole stew for years. It's simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called "Blue Corn and Chocolate"
Provided by Jerry Gaiser
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the salt and hominy in a pot.
- Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy.
- When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.
Nutrition Facts : Calories 283.3, Fat 8.9, SaturatedFat 2.9, Cholesterol 83.6, Sodium 543.4, Carbohydrate 16.6, Fiber 2.8, Sugar 3.2, Protein 32.2
POZOLE (MEXICAN PORK AND HOMINY STEW)
Pierre Franey, who for decades was an integral contributor to The Times's food report, delivered this recipe for pozole in 1983. At the time, he said: "A genuine pozole is a tedious but incredibly simple food, rather like a hearty soup, made of pork and hominy (the dried kernels of corn). It is served with the cooking liquid plus assorted garnishes, including chopped onion, ground hot chilies, sliced radishes, shredded lettuce and lime wedges, which are passed at the table and added according to taste." Which doesn't sound tedious at all. Still, he designed this recipe so that it could be cooked within an hour.
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut bones from chops but reserve both meat and bones. Cut meat into one-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, quartered onion, garlic, salt, chilies and peppercorns. Bring to boil and cook, uncovered, 45 minutes or until meat is quite tender. Remove pork and chicken.
- When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite-size pieces.
- Strain broth into another small kettle or saucepan. Add meats, hominy and bring to boil.
- Meanwhile, shred lettuce, slice radishes, quarter lime and chop Bermuda onion. Serve in individual serving dishes, to be added to soup according to taste.
- Serve soup in individual heated soup bowls.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 33 grams, Fiber 6 grams, Protein 50 grams, SaturatedFat 9 grams, Sodium 2297 milligrams, Sugar 7 grams, TransFat 0 grams
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