Pasole With Linquica Recipes

RED POSOLE RECIPE

Steps:

• In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 5-10 minutes, until softened.
• Transfer the softened chiles and the water they soaked in into a large blender. Add the salt, chili powder, cumin powder, minced garlic and Mexican chocolate. Blend until completely smooth.
• Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.
• Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.
• Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.
• Shred the pork with a fork or spatula (it should fall apart very easily). Add the hominy and dried oregano. Stir to combine. Bring to a boil and remove from heat. Taste and season with more salt, if necessary.
• Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, dried oregano and red pepper flakes.

BEST POZOLE ROJO

Steps:

• Rub the pork down with a little salt and some freshly ground black pepper. Heat the lard/oil over high heat in a heavy stock pot or Dutch oven and sear the pork on all sides until nicely browned. Remove and set aside.
• Lower the heat to medium-high and add the onions, cooking until lightly browned. Add the garlic and cumin and cook for another minute.
• Return the pork roast and add the chicken broth. Add the Homemade Authentic Red Chile Sauce along with the bay leaves, salt, pepper, Mexican oregano and smoked paprika.Simmer covered over low heat for 2-3 hours or until the roast is fork tender and falls apart.
• Transfer the roast to a plate and use two forks to shred the meat.Return the shredded pork to the pot, stir in the masa harina and add the drained hominy.Simmer covered for another hour. Stir in the cilantro and simmer another 5 minutes. Add more salt and pepper to taste.
• Serve garnished with shredded green cabbage, sliced red radishes, diced avocado, sliced limes, chopped cilantro, etc. Want some crunch? Add some toasted tortilla strips.
• To Make This In The Slow Cooker:Follow steps 1 and 2 as directed and then transfer everything to a slow cooker in step 3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.

POZOLE

Steps:

• Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, oregano, scallions and garlic and cook until softened. Stir in the pimientos, salt, cumin, chili powder and red chile flakes. Raise the heat to high and cook, stirring frequently, for 1 minute. Add the tomato paste and fry until the color deepens, about 1 minute. Add the chicken stock, shredded chicken, hominy and crushed tomatoes. Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Remove from the heat and juice the halved lime into the soup. Taste and adjust the seasonings.
• To serve, add some of the shredded cabbage to the bottom of a soup bowl and ladle over the hot soup. Garnish the top with cilantro, radish, avocado, sour cream and hot sauce. Serve with limes wedges on the side.

SMOKY PORK POSOLE

Steps:

• Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
• Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
• Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

POSOLE

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.

POZOLE ROJO

Steps:

• Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
• Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
• Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
• Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
• Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
• Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
• Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
• Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
• Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
• The posole can be made up to 3 days ahead. Let cool; cover and chill.

PASOLE WITH LINQUICA

Steps:

• In a large saucepan, or dutch oven add all ingredients, and simmer over a low heat, covered until the potatoes are tender, and the flavors blended.
• Use your own discretion on the amount of spices to use.
• Goya's Recaito is a nice addition and gives the stew the cilantro flavor.
• Serve with some hot sauce, and a nice crusty bread.
• Leave out the linquica and it's a great vegetarian stew.

SKILLET LINGUICA WITH PASTA

Steps:

• In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
• Add the sausage, salt and pepper and sauté together for another 5 minutes.
• Add the chopped garlic and stir in for a minute.
• Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
• Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
• Taste and adjust seasoning to taste if needed.
• Remove skillet from heat and leave covered until ready to serve.