Anns Easy Posole Recipes

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EASY 30 MINUTE POSOLE



Easy 30 minute Posole image

Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 16

1 yellow onion ($0.14)
2 Tbsp cooking oil ($0.04)
2 Tbsp flour ($0.02)
2 Tbsp mild chili powder* ($0.30)
3 oz. tomato paste ($0.33)
1/2 tsp ground cumin ($0.05)
1/2 tsp garlic powder ($0.05)
1/4 tsp cayenne pepper (optional) ($0.03)
3/4 tsp salt ($0.03)
2 cups water ( $0.00)
3 cups chicken broth** ($0.38)
1 4oz. can chopped green chiles ($0.87)
1 15oz. can hominy ($1.09)
1.5 cups shredded pork, chicken, or beef (pre-cooked) ($2.04)
1 fresh lime ($0.33)
1/2 bunch fresh cilantro ($0.85)

Steps:

  • Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
  • Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
  • Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
  • Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

Nutrition Facts : ServingSize 1.33 Cups, Calories 177.08 kcal, Carbohydrate 17.2 g, Protein 12.08 g, Fat 7.23 g, Fiber 2.5 g, Sodium 1277.27 mg

EASY PORK POSOLE



Easy Pork Posole image

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side. Yum, yum, yum.

Provided by TJ Lombard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 16

1 pound pork loin, chopped
salt and ground black pepper to taste
1 tablespoon canola oil
1 onion, diced
2 tablespoons water
4 cloves garlic, minced
2 serrano peppers, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
¼ cup cornmeal
2 (15 ounce) cans hominy, drained
¼ cup chopped fresh cilantro
1 lime, juiced

Steps:

  • Season pork with salt and pepper.
  • Heat oil in a pot over medium-high heat. Cook and stir pork in hot oil until browned, 5 to 10 minutes. Transfer pork to a plate and return pot to heat.
  • Reduce heat to medium-low. Cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
  • Stir 2 cups water, chicken broth, and tomatoes into onion mixture. Whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, pork, salt, and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 31.5 g, Cholesterol 37.4 mg, Fat 10.3 g, Fiber 5.5 g, Protein 16.2 g, SaturatedFat 2.7 g, Sodium 748.3 mg, Sugar 5.7 g

ANN'S EASY POSOLE



Ann's Easy Posole image

This is an easy meal to put on the table. I love to make this in the fall and winter. The chile powder from New Mexico makes a lot of difference, but you could make your own chile powder from chile pods, or buy it at the store. NOTE: If you buy chili powder (like McCormick) from the store, it is a blend of ingredients. Omit the oregano if you use it.

Provided by Miss Annie

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans hominy, undrained (I use one yellow, one white)
2 teaspoons dried oregano leaves, crushed
1 teaspoon salt
1/2 teaspoon garlic powder
1 -2 tablespoon chili powder (preferably New Mexican red chile powder, or store bought chili powder)
1 onion, chopped
cooked chicken (shredded or cubed) (optional)
cooked pork (shredded or cubed) (optional)
cilantro, chopped (optional)

Steps:

  • Combine all ingredients in a large pan.
  • Bring to a boil over medium heat.
  • Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
  • May garnish with cilantro, if desired.
  • For Vegetarian omit the Chicken and the Pork.

EASY PORK POSOLE



Easy Pork Posole image

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1 tablespoon canola oil
1/2 pound boneless pork shoulder butt roast, cubed
1/2 pound fully cooked andouille sausage links, sliced
6 cups reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1 can (16 ounces) hominy, rinsed and drained
1 cup minced fresh cilantro
1 medium onion, chopped
4 green onions, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
Optional: Corn tortillas, additional chopped onion, minced fresh cilantro and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown pork and sausage; drain. Transfer to a 4-qt. slow cooker., Stir in broth, tomatoes, hominy, cilantro, onion, green onions, jalapeno, garlic, chili powder, cumin, cayenne and pepper. Cook, covered, on low 6-8 hours or until meat is tender. If desired, serve with tortillas, additional onion, cilantro and lime wedges.

Nutrition Facts : Calories 190 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 957mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

EASY CHICKEN POSOLE



Easy Chicken Posole image

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

Provided by Dorothy Denise Garcia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h30m

Yield 10

Number Of Ingredients 11

2 ½ pounds skinless, boneless chicken breast halves
4 tablespoons vegetable oil, divided
1 onion, chopped
3 cloves garlic, minced
2 ½ quarts chicken broth
3 cups water
1 teaspoon crumbled dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
3 cups white hominy, rinsed and drained
10 tostada shells

Steps:

  • Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  • Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 18 g, Cholesterol 58.6 mg, Fat 6.2 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.4 g, Sodium 697.3 mg, Sugar 2.1 g

ANN'S VERSION OF POSOLE BY THE SHED



Ann's Version of Posole by the Shed image

This is my version of The Shed's famous posole. If you can't make it to Santa Fe, try this on a cold night. If you can get New Mexico's red chile flakes...that's the way you want to go! If not, I believe McCormick makes the red chile flakes. Don't forget the warm corn tortillas!

Provided by Miss Annie

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork, cubed into bite size chunks
2 (15 1/2 ounce) chicken stock
2 (15 1/2 ounce) cans hominy, undrained (I use one white, one yellow)
1 lime, juice of
1 large onion, chopped
2 tablespoons red chili pepper flakes (Chimayo is nice)
4 garlic cloves, minced
1/2 teaspoon oregano leaves, crushed

Steps:

  • Simmer the pork in chicken stock, until tender (about 35-40 minutes).
  • Add onions, chile flakes, garlic, oregano, and lime juice.
  • Cover and simmer on low for 30-35 minutes.
  • Serve with lime wedges.
  • Don't forget the warm corn tortillas.

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