Best 2 Posole Mexican Pork Stew Recipes
Posole Mexican pork stew is a traditional hearty soup of Mexican cuisine made with succulent pork meat and hominy, a type of dried corn. This rich stew adds texture and a unique taste to the dish. The spices used while making posole impart a tantalizing aroma and flavor. Whether it's a special occasion or a simple dinner night, posole is a delightful dish that will leave you satisfied.
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POSOLE (MEXICAN PORK STEW)
I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.
Provided by Starman5
Categories Stew
Time 1h5m
Yield 8 16 two cup servings (8 quarts), 16 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
- In remaining oil, saute onion until tender, about 4 minutes.
- Add garlic, cooking for just a minute more.
- Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
- Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
- Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
- Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.
POSOLE (MEXICAN PORK STEW)
1 pot, 2 hours, and simple ingredients to make a delightful traditional Mexican stew. Perfect soup for a cold night! Best garnished with lots of cabbage, cilantro, and lots of lemon juice and served with toasty toastada shells.
Provided by SakiBomb
Categories Pork
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
- While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
- Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
- Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
- Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
- Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
- Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
- Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.
Nutrition Facts : Calories 438.9, Fat 19.7, SaturatedFat 6.3, Cholesterol 67.1, Sodium 609.2, Carbohydrate 43.7, Fiber 9, Sugar 8, Protein 21.3
Tips:
- Choose the right cut of pork:Pork shoulder or pork butt is the best cut of meat for posole. It is a tough cut of meat that becomes tender and flavorful when cooked slowly in a stew.
- Brown the pork before adding it to the stew:Browning the pork adds flavor and color to the stew. Be sure to brown the pork in a hot skillet over medium-high heat.
- Use a flavorful broth:The broth is the base of the stew, so it is important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth. If you are using vegetable broth, you may want to add some additional spices, such as cumin, chili powder, and oregano.
- Add hominy to the stew:Hominy is a type of corn that is used in many Mexican dishes. It has a chewy texture and a slightly sweet flavor. Add the hominy to the stew during the last 30 minutes of cooking.
- Serve the stew with your favorite toppings:Posole is traditionally served with toppings such as shredded cabbage, diced radishes, sliced avocado, and crumbled cotija cheese. You can also add a dollop of sour cream or salsa.
Conclusion:
Posole is a delicious and hearty Mexican stew that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a pot of posole that will impress your family and friends.
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