Mexican Pork Posole Soup Recipe

Pork Pozole Rojo (Posole Rojo) The Suburban Soapbox

WebMay 4, 2022 · Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan. Brown the pork on each side until …

Rating: 5/5(17)
1. Heat the olive oil in a large dutch oven over medium-high heat.
2. Whisk together the salt and cumin. Coat the pork loin in the salt mixture and add to the pan.
3. Brown the pork on each side until golden brown.
4. Transfer the pork to a platter and cover with foil to keep warm.

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Posole: a Shortcut Slow Cooker Mexican Stew Recipe

WebJan 20, 2019 · green chilies. white and yellow hominy. cumin. jalapeno slices. enchilada sauce, and. chicken broth. Cook on HIGH for 7 hours …

1. In a large 6-7 quart slow cooker sprinkle the onions on the bottom and place the pork shoulder on top of them.
2. Then layer the ingredients as noted in the ingredient list: garlic, green chilies, white and yellow hominy, cumin, jalapeno slices, enchilada sauce and chicken broth. Cook on HIGH for 7 hours or until the meat is fully cooked.
3. Remove the pork onto a plate or cutting board. Using two forks, shred the meat, discarding any pieces of fat, and return the pork to the slow cooker.
4. Serve with garnishes. Note: the posole may be removed from the slow cooker, placed into a sealed container (allow to cool first) and refrigerated to allow flavors to deepen further before serving.

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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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