Posole Mexican Soup With Pork And Hominy Recipes

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PORK POSOLE (A MEXICAN PORK AND HOMINY SOUP)



Pork Posole (a Mexican pork and hominy soup) image

Posole is a rich and flavorful pork and hominy soup that has a mild chile broth. I decided to make it today, and wound up with one of the best soups I have ever made! The cooking is simple, yet it is packed with rich flavors that are not spicy at all. My (lucky) friend Chris showed up just as it was done, so of course I had to...

Provided by Michelle Tow

Categories     Other Soups

Time 3h5m

Number Of Ingredients 20

PORK BROTH
1 family pack of bone-in pork chops (6 chops in mine)
1 onion, coarsly chopped
1 stalk of celery, coarsly chopped
2 qt water, more as needed if it evaporates too much
1 Tbsp mexican oregano
1 tsp salt
3 bay leaves
2 clove garlic, roughly chopped
2 30 oz cans of hominy
1 Tbsp lime or lemon juice
PEPPER SAUCE
1 pkg dried guajillo chiles (commonly sold in markets in the southwest)
4 clove garlic, whole
2-3 c water
pinch salt
TOPPING OPTIONS
sliced avocado
chopped cilantro
crushed lime flavored tortilla chips

Steps:

  • 1. Pork and broth: put pork chops in a large pan and cover with water. toss in the onion, celery, garlic, boulion cubes, oregano and bay leaves and simmer for a few hours until they are tender enough to pull off the bone. remove the chops and cool on a plate. While the chops cool, pour the broth through a mesh strainer to remove and discard all the pieces of onion, celery and bay leaves, then return broth to the same pot. Remove the pork from the bones when cool and shred the meat by hand, returning to the pot. Drain and add 2 30 oz cans of hominy to the pot. Place on a low simmer.
  • 2. Chile Sauce: Guajillo chiles are NOT spicy at all, but bring a wonderful and earthy flavor to this soup when added in this way. To make this sauce, bring garlic, 1 tsp salt, and the whole bag of chiles to a boil and reduce to a simmer. Let simmer for about an hour. If the water boils down too much, add more water as necessary to keep the peppers covered. then turn off the heat to cool a little. When slightly cooled, put the peppers, garlic and about half of the sauce in a food processor and puree. After you add the pork back to the pork broth, put a strainer over the pot and pour the pureed chile mix into the strainer and push it through with a rubber spatula. You are removing the bits of skin and seeds that remain, and the puree of chile will drop through into the soup. If there is additional liquid from the boiled chiles pour this through as well so that the flavors are not lost ... this is filled with wonderful flavor that should not be lost!
  • 3. after the chile sauce is added, simmer the soup for about a half hour. 5 minutes before serving, add a tablespoon of lemon or lime juice to the pot, taste for seasoning and add salt if necessary.
  • 4. Spoon into a bowl and serve. Put the toppings in bowls/plates on the table, and let your guests use the toppings as they please.

POZOLE (MEXICAN PORK AND HOMINY STEW)



Pozole (Mexican pork and hominy stew) image

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

4 pork chops, about 1 1/2 pounds
2 chicken legs plus thighs, about 1 1/2 pounds
6 cups water
1 onion, about 1/4 pound, peeled and quartered
1 large clove garlic, peeled
Salt to taste if desired
2 tablespoons chopped hot green chilies, optional (see note)
12 peppercorns
2 1/2 cups drained canned hominy, available in shops and supermarkets that deal in Spanish and Puerto Rican foods
1 small head iceberg lettuce
12 radishes
1 lime
1/2 cup finely chopped Bermuda onion

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

POSOLE (MEXICAN SOUP WITH PORK AND HOMINY)



Posole (Mexican soup with pork and hominy) image

This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn't like Menudo. She adds a whole jalepeno to the recipe, but that's to hot for me. The prep and cook time doesn't include cook time for the pork.

Provided by Dustbunni

Categories     Grains

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or 2 tablespoons bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili's seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or 1 quart chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedge (garnish)

Steps:

  • In a large pan.
  • Saute onions in lard or bacon drippings until clear.
  • Add garlic and spices and cook another two minutes.
  • Add meat, green chili, rinsed hominy and beans.
  • The beans are not traditional but we like them.
  • Cook another two minutes.
  • Pour stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1hour.
  • Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
  • I serve this with large corn chips and cold melon.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)



Pozole Rojo (Mexican Pork and Hominy Stew) image

The traditional Mexican dish in the red version: pork and hominy in a thick broth colored and flavored with guajillo chiles. Serve with tortilla chips.

Provided by Consuelo Aguilar

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

Time 3h53m

Yield 8

Number Of Ingredients 16

2 (16 ounce) cans white hominy, drained
water to cover
1 head garlic, cloves peeled
salt to taste
1 pound boneless pork shoulder, cubed
1 pound boneless pork loin, cubed
½ pound pork neck bones
1 large plum tomato
4 ounces dried guajillo chiles, stemmed and seeded
1 clove garlic
¼ teaspoon dried oregano
1 pinch ground cumin
2 cups water
1 head iceberg lettuce, finely shredded
1 small onion, diced
4 limes, quartered

Steps:

  • Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours.
  • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour.
  • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain.
  • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside.
  • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones.
  • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes.
  • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 35.3 g, Cholesterol 81 mg, Fat 17.2 g, Fiber 9.1 g, Protein 29.8 g, SaturatedFat 5.6 g, Sodium 517.1 mg, Sugar 4.6 g

EASY POSOLE (PORK AND HOMINY STEW)



Easy Posole (Pork and Hominy Stew) image

Posole is classic New Mexican "comfort food" that utilizes lots of flavorful, robust ingredients used in New Mexican, Tex-Mex and U.S. Southwestern cuisines. If I can't find dried red chiles at my local market, I will used fresh chilies and heat them in my cast-iron skillet until red and external skin is slightly blistering, and...

Provided by Vickie Parks

Categories     Other Soups

Time 2h50m

Number Of Ingredients 15

2 1/2 lb pork shoulder, cut into bite-size pieces
1 Tbsp cooking oil
2 Tbsp unsalted butter
1 large onion
3 clove garlic, minced
2 large jalapeño peppers, seeded and diced
1 to 2 oz dried red new mexico chiles, seeded and diced
3 tsp ground cumin
1 1/2 tsp mexican oregano
1/2 tsp black pepper
1/4 c medium green salsa
2 (15-oz) can(s) white hominy, rinsed and drained
1 qt pork stock or chicken stock, to cover
lime wedges, for optional garnish
fresh chopped cilantro, for optional garnish

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
  • 2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
  • 3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
  • 4. Garnish with lime wedges and cilantro, and serve.

CROCK POT TEXAS POZOLE (MEXICAN PORK AND HOMINY SOUP)



Crock Pot Texas Pozole (Mexican Pork and Hominy Soup) image

Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.

Provided by littleturtle

Categories     Clear Soup

Time 6h15m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 3/4 lbs pork steaks, trimmed of fat (4)
salt, to taste
pepper, to taste
1 (14 1/2 ounce) can hominy, drained & rinsed
2 cups chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 (4 ounce) can diced green chili peppers, drained
1 teaspoon chili powder
3/4 teaspoon ground cumin

Steps:

  • In a skillet, sauté onion until soft (5 minutes), then add garlic and sauté for another minute.
  • Cut pork into bite sized pieces; sprinkle with salt and pepper.
  • Combine pork with hominy, chicken broth, sautéed onion and garlic, chili peppers, chili powder, and cumin in crock pot; mix thoroughly.
  • Cover and cook on low for 4-6 hours.

Nutrition Facts : Calories 405.7, Fat 14.4, SaturatedFat 4.7, Cholesterol 127.1, Sodium 706.8, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 45.8

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