PUEBLO STEW
A delicious south of the boarder stew. At our house we top it with cheese and sour cream. From Taste of home.
Provided by Elaniemay
Categories Stew
Time 1h15m
Yield 2 1/2 quarts, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven, brown pork in batches in oil over med. heat.
- Add remaining ingredients.
- Bring to a boil.Reduce heat;cover and simmer for 1 hr, until pork is tender.
Nutrition Facts : Calories 399.3, Fat 14.5, SaturatedFat 4.3, Cholesterol 97.5, Sodium 1517.6, Carbohydrate 28.7, Fiber 3.9, Sugar 5, Protein 39.6
PUEBLO WHITE POSOLE STEW
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
Provided by Stella Mae
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
- If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
- If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
- Adjust seasonings and serve with warm, flour tortillas.
Nutrition Facts : Calories 393.5, Fat 27.3, SaturatedFat 9.5, Cholesterol 107.3, Sodium 103.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 27.4
PUEBLO GREEN CHILE STEW
Make and share this Pueblo Green Chile Stew recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- lightly coat pork cubes with flour.
- Melt butter in a large heavy skillet or saucepan.
- Add pork cubes a few at a time, stirring to brown well.
- Push to side of pot.
- Add onion and garlic, cook until onion is soft.
- Stir in browned meat.
- Add tomatoes, then salt, oregano and cumin.
- Cover and simmer 1 hour, stirring occasionally and adding water as needed.
- Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
- Taste and adjust seasonings.
PUEBLO STEW
Number Of Ingredients 16
Steps:
- In a 4- to 5- quart pan, cook onion, garlic, and spices in oil until onion starts to brown. Add squash, tofu, hominy, and tomatoes and cook about 5 minutes. Add green and pinto beans, bouillon, and water. Simmer uncovered about 30 minutes, until tender and until consistency is that of thick stew. Add minced cilantro and ladle into bowls. Garnish with additional cilantro, shredded Jack cheese, and sour cream. Serve with warm tortillas.
Nutrition Facts : Nutritional Facts Serves
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