Pueblo White Posole Stew Recipes

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

Pueblo White Posole Stew image

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

Ingredients

2 lbs pork shoulder, sliced into bite-sized pieces. (Some people prefer to make this with pork ribs.)
2 (29 ounce) cans , white or 2 (29 ounce) cans yellow hominy
1/2 lb fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili)
2 -3 garlic cloves, mashed
2 large onions, chopped
1/2-1 teaspoon oregano
salt (optional)

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

Posole (hominy) probably originated as an Indian dish, and is very popular in Mexico and parts of the southwest. This one-dish meal is good for lunch, dinner or pot lucks. Posole can be dry and plated or served as a thick stew in a bowl. It is either white (often as a stew with green chilies -- see my recipe for Pueblo White Posole), or red (best made with fresh, powdered mild to hot New Mexican red chili powder). Fresh or frozen posole is best, if you can find it, but drained, canned hominy is very good, too. Serve with salad and warmed flour or corn tortillas.

Provided by Stella Mae

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Pueblo Dry Red Posole Stew (Slow Cooker/Crock Pot Friendly) image

Steps:

If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
In a large frying pan, heat the oil over a medium flame.
Add onion and cook until translucent.
Make a 'well' in the center of the onion mixture and add the chili powder.
Stir to dissolve the chili and mix thoroughly with the onions.
Add the pork slices.
Add the garlic and cumin.
At last, add the cooked posole and 3- 4 cups liquid.
Mix, and simmer slowly uncovered until liquid is reduced.

Nutrition Facts : Calories 326.9, Fat 23.5, SaturatedFat 6.5, Cholesterol 68, Sodium 87.5, Carbohydrate 5.6, Fiber 1.8, Sugar 1.5, Protein 23.5

Ingredients

2 tablespoons cooking oil
1 medium onion, diced
2 -3 tablespoons mild red chili powder
1 lb pork loin or 1 lb pork chop, cooked and sliced into thin, bite sized pieces
2 garlic cloves, mashed
1 teaspoon cumin
3 cups frozen hominy, boiled until it pops (reserve juice) or 3 cups hominy (reserve juice)
salt

PUEBLO STEW

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

Provided by JOEBOB22

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h45m

Yield 12

Number Of Ingredients 16

Pueblo Stew image

Steps:

Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutrition Facts : Calories 487.8 calories, Carbohydrate 26.9 g, Cholesterol 104.6 mg, Fat 28.2 g, Fiber 7.4 g, Protein 31.8 g, SaturatedFat 10.9 g, Sodium 1258.3 mg, Sugar 4.9 g

Ingredients

2 tablespoons lard
6 pounds boneless pork shoulder, cubed
1 teaspoon whole coriander seeds
2 onions, chopped
2 potatoes, cubed
2 carrots, chopped
5 cloves garlic, chopped
1 (18.75 ounce) can tomatillos, coarsely chopped
1 (16 ounce) can chopped green chiles
1 (11 ounce) can jalapeno peppers, drained and diced
1 (30 ounce) jar sliced nopalitos, drained and rinsed
2 teaspoons dried oregano
1 (20 ounce) can hominy, drained
4 teaspoons cumin seed
2 cups crumbled queso fresco
½ cup chopped fresh cilantro

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

Pueblo Stew image

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

Ingredients

2 lbs pork, cut into 1 1/2 in. cubes
1 tablespoon canola oil
2 (11 ounce) cans whole kernel corn, drained
2 celery ribs, chopped
2 medium potatoes, peeled and chopped
1 (8 ounce) can chopped tomatoes
3 (4 ounce) cans diced green chilies
4 cups chicken broth
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt

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Pueblo White Posole Stew Recipes

PUEBLO WHITE POSOLE STEW

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

PUEBLO STEW

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

PUEBLO STEW

A delicious south of the boarder stew. At our house we top it with cheese and sour cream. From Taste of home.

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