South Texas Pozole Recipes

Steps:

• Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
• Remove the pork with a slotted spoon and keep warm.
• Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
• Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
• Reduce heat to low, cover, and cook for about 90 minutes.
• Add hominy and cook for 15 more minutes.
• Check seasonings and add more chile powder or salt according to taste.
• Ladle into soup bowls.
• Serve with hot corn tortillas and garishes.
• GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

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.

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

Steps:

• In a big non-stick skillet, heat the oil.
• Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
• Transfer pork with a slotted spoon to a 4 quart slow-cooker.
• Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
• Sauté about 5 minutes or until the onion is softened.
• Add in the garlic, cook and stir for 1 minute.
• Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
• Cover and cook on LOW for 5-6 hours.
• Add in hominy and cook 10 minutes or until well heated.
• Ladle into individual bowls; garnish with cheese, peppers, and olives.

Steps:

• Drain the posole and place in a saucepan. Cover with the stock and bring to a boil. Reduce the heat to a simmer and cook for 1 hour, or until the posole is tender. Drain and reserve the posole and cooking liquid separately.
• In a stockpot, heat the olive oil until lightly smoking. Add the onion and sauté for 1 minute over high heat. Add the garlic and cook for 1 minute longer. Add the greens, chayotes, and 1 cup of the posole cooking liquid. Cover the pan, reduce the heat to a simmer, and cook for 20 minutes, or until the greens are tender. Remove the lid and ad the dried cherries, pecans, vinegar, and reserved posole. Cook over low heat, uncovered, for 10 minutes. Stir in the butter and season with salt. Serve immediately.