Mole Posole Recipes

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POSOLE



Posole image

This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 12

4 dried ancho chilies
4 dried guajillo or pasilla chilies
2 tablespoons canola oil, divided
1-1/2 cups boiling water
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
4 garlic cloves, minced
3 cups chicken broth
2 cans (29 ounces each) hominy, rinsed and drained
1-1/2 teaspoons dried Mexican oregano
1 teaspoon salt
Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion

Steps:

  • In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS



Big Pappy's Posole Verde with Tomatillos image

This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.

Provided by Paul Lines

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

Time 2h35m

Yield 8

Number Of Ingredients 14

1 pound fresh tomatillos, husks removed
1 pound poblano peppers
1 drizzle olive oil
1 cup water
1 tablespoon olive oil
2 pounds skinless, boneless chicken breasts, cubed
1 medium white onion, diced
4 cups chicken broth
2 serrano peppers, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons chipotle chile powder
salt to taste
¼ cup cornmeal

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
  • Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
  • Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
  • Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  • Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 12.6 g, Cholesterol 61.6 mg, Fat 6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 660.5 mg, Sugar 4.7 g

MOLE POSOLE



Mole Posole image

This recipe first appeared in Vegetarian Times magazine. A hearty, rich and filling combination of beans and hominy in a mole laced broth, it looks like a certain crowd pleaser. Have not tried it yet but plan to do soon very soon. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 onion, minced
1 green bell pepper, seeded and diced
1 serrano pepper, seeded and minced
2 teaspoons vegetable oil
1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups)
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can white hominy, rinsed & drained
2 tablespoons prepared mole, sauce
1 cup water
corn tortilla strips (optional)
cilantro (optional)

Steps:

  • In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
  • Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
  • (Optional) Garnish with tortilla strips or chopped cilantro.

Nutrition Facts : Calories 145.6, Fat 3.2, SaturatedFat 0.4, Sodium 358.5, Carbohydrate 24.5, Fiber 6.1, Sugar 5, Protein 5.6

HOLY MOLE POSOLE



HOLY MOLE POSOLE image

Categories     Soup/Stew     Pork     Super Bowl     Quick & Easy     Tailgating

Yield 8-10 people

Number Of Ingredients 24

Crockpot ingredients
¼ cup prepared Mole sauce
3 cans (10 oz) green enchilada sauce (choose your strength)
1 large onion, diced
3-5 cloves minced garlic
2 tsp cumin
1 tsp. dry oregano
1 tsp kosher salt
1/2 tsp black pepper
¼ tsp hot sauce
5 drops liquid smoke
3-4 lb. bone-in pork shoulder roast (if shoulder has a lot of fat, trim)
2 cans (15 oz) white hominy, drained
1/4 cup chopped fresh cilantro
2 TBS fresh lime juice
1/4 tsp. liquid smoke
Condiments:
Shredded Cheddar and /or Jack cheese
Cubed avocado
Lime wedges
Hot sauce
Crushed tortilla chips
Salsa or diced fresh tomatoes
Warm tortillas (flour or corn)

Steps:

  • Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast). Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

SHRIMP POZOLE



Shrimp Pozole image

Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 13

2 pounds shell-on large shrimp
1 1/2 white onions, cut into 12 wedges
6 cloves garlic
1 dried ancho chile
1/2 cup sliced almonds (with skins)
2 tablespoons sesame seeds
1 tablespoon tomato paste
1 1/2 teaspoons dried oregano
Coarse salt
12 Campari tomatoes
2 cans (15 ounces each) hominy, rinsed and drained
2 teaspoons extra-virgin olive oil
Toasted corn tortillas, for serving

Steps:

  • Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
  • Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
  • Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
  • Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
  • Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
  • Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.

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