Quick Posole Recipes

QUICK POSOLE WITH PORK

Steps:

• Pat the pork dry and then season it on all sides with salt.
• If making the pork in a 6-quart pressure cooker, add the oil to the pressure cooker and heat over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the onion, garlic, and chili powder to the pressure cooker and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Return the pork to the pressure cooker. Secure the lid. Bring to high pressure over medium-high heat. Reduce heat to maintain pressure and cook until meat is tender, about 45 minutes. Remove from heat, vent pressure, then remove lid. If making the pork in a slow cooker, season the pork on all sides with salt. In a large skillet, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Transfer the pork to the slow cooker. Add the onion, garlic, and chili powder to the skillet and sauté until softened, about 4 minutes. Add the stock and the water and cook, stirring and scraping up any browned bits with a wooden spoon, until the mixture comes to a simmer. Pour everything from the skillet over the pork in the slow cooker. Cook on low until the meat is tender, about 8 hours.
• Skim any fat from the surface of the cooking liquid. Remove the pork and either chop it into bite-size chunks or shred it using 2 forks.
• Return the pork to the liquid in the cooker along with the hominy and heat for just a few minutes, until the hominy is warmed through. Season with salt and pepper. Serve the posole with the avocado, cilantro, and lime, plus radishes and chips, if desired.

QUICK POSOLE

Steps:

• In a small skillet over medium-high heat, toast oregano until fragrant, about 30 to 40 seconds. Transfer to a saucepan to cool.
• Combine one teaspoon oregano with ¼ cup onion and set aside.
• Combine the remaining onion with ¼ cup broth and salt. Cover and cook over medium heat until the onion is translucent. Add garlic and cook for one minute. Add the remaining tablespoon of oregano and ground chile or chili powder and cook for an additional minute.
• Add the hominy and remaining broth. Bring to a simmer and cook for five minutes. Add the black beans and chicken, return to a simmer and cook until the chicken is no longer pink in the center, about five minutes.
• Serve in bowls, garnished with cabbage, the reserved onion-oregano mixture and a squeeze of lime.

EASY CHICKEN POSOLE

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.

EASY PORK POSOLE

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.

QUICK POSOLE

Steps:

• heat oil in a deep large skillet.
• add pork, onions, garlic and cumin, stir, cook until browned.
• add flour, cook 2 minutes, stirring.
• add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
• stir in cilantro and jalapeno, simmer for a few more minutes.
• season to taste with salt& pepper.

QUICK POSOLE

Steps:

• Mince garlic finely.
• Dice onion (you can do both of those in a food processor quite easily).
• Drain hominy, set aside.
• Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes.
• Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
• Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
• Stir in the green chiles, heat through and serve.
• I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.

QUICK PORK POSOLE

Steps:

• In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
• Add the pork and season with salt and pepper; add the cumin and allspice. Cook until brown and crumbly, 3 to 4 minutes. Stir in the onion, garlic and jalapeño.
• Using a food processor, pulse the tomatillos until coarsely chopped, about a few seconds.
• Stir the tomatillos into the pork, lower the heat to medium and cook, stirring, for 10 minutes.
• Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1 to 2 minutes. Stir in the cilantro and turn off the heat.
• Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over the avocado. Serve the pork in shallow bowls with the avocado, tortilla chips and lettuce on top.