Authentic Pork Posole Recipe

Authentic New Mexico Posole Recipe Bowl Me Over

WebDec 24, 2022 · Instructions. Add meat to a large six quart Dutch oven and fill with water leaving a couple of inches from the top. About 6 …

Rating: 4.9/5(98)
1. Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.
2. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
3. When meat is tender remove the bay leaf and discard.
4. When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.

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New Mexican Posole Barefeet in the Kitchen

WebDec 11, 2013 · DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup …

Rating: 5/5(8)
1. DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
2. DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
3. Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!

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The Best Pork Pozole Recipe {Pork and Hominy Stew}

WebDec 5, 2023 · Combine pork, sliced onion, 6 garlic cloves, salt, bay leaves and oregano in a large soup pot. Cover with water by 2-inches and bring …

1. Combine pork, sliced onion, 6 garlic cloves, salt, bay leaves and oregano in a large soup pot. Cover with water by 2-inches and bring to a boil over medium-high heat.
2. Skim off any foam, lower the heat to a simmer, and cover. Cook until pork is very tender, about 3 hours.
3. Meanwhile, place chiles in a dry cast iron frying pan or comal and toast on all sides until darker in color and fragrant. Transfer to a heatproof bowl and cover with hot water. Let soak until soft, about 30 minutes.
4. Drain chiles (saving the water) and place in a blender. Add chopped onion, garlic, cumin, cloves, and salt, and about 1/2 cup of the chile soaking liquid. Blend on high until smooth (you may need to add more soaking liquid to get the blender moving).

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