how to make authentic homemade posole?

Answer 1

Posole Recipe
This spicy stew is a great way to use up leftover pork and chicken. Delicious served with corn bread for a complete winter meal.
1 onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/4 lbs cooked chicken, cut in strips
1/4 lb cooked pork, cut in strips
2 (29 ounce) cans hominy, drained and rinsed (6 cups total)
12 cups water
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon oregano
lime wedges (optional garnish)
sliced radishes (optional garnish)
chopped cilantro (optional garnish)
4-6 servings

1. In a large pan, cook onion and garlic in melted butter until soft.
2. Add chicken and pork.
3. Cook until meat is brown.
4. Add water, chili powder, homny, salt and oregano.
5. Bring to a boil and simmer 30 minutes.
6. Serve with optional garnishes (lime, radishes and cilantro) if desired.

Answer 2

Posole Don Federico

Ingredients

(8 servings)

3 Fresh pig's feet
2 Fresh medium pork shanks
2 cn Yellow hominy,drained (16 oz ea)
12 Green chiles,cut into 1"x1/4" strips
1 Large onion,chopped
6 Large garlic cloves, chopped fine
2 cn Chicken broth (14.5 oz ea)
1/2 ts Dried oregano
2 Bay leaves
1/2 c Cilantro,chop leaves and stems
2 Bunches,scallions,chopped
1 cn Beer
Salt to taste


Instructions

1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse again. Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3. Cook over medium heat for about 30 minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese.
Makes 6 to 8 servings.

Answer 3

Ingredients:
***FOR THE SOUP:***
1 pound dried hominy (Goya brand is called maiz mote pelado)
2 pounds fresh tomatillos, husked,
or
2 (28-oz.) cans tomatillos
3 to 4 fresh jalapeno chilis, stemmed, seeded, deveined and finely chopped, or to taste
1 large onion, quartered
4 garlic cloves
8 cups homemade chicken broth
1 tablespoon corn oil
2 pounds skinless, boneless chicken breasts, steamed and shredded
Salt to taste
***FOR THE TOPPINGS;***
3 cups shredded iceberg or romaine lettuce or cabbage
2 cups chopped onions or scallions
1 cup julienned radishes
2 ripe avocados, diced
Chopped fresh coriander (cilantro)
Dried oregano
Warm corn tortillas
Tortilla chips
Salsa picante (Mexican hot sauce)
4 limes, quartered


Directions:

Combine hominy with water to cover, bring to a boil, reduce heat, cover and simmer until kernels are swollen and almost tender, about 2 hours, adding water as needed. Drain. If using fresh tomatillos, hull them and cook 10 min. in boiling salted water. Drain. If using canned tomatillos, drain, rinse with cold water and drain well. Combine tomatillos, jalapenos, onion, garlic, and 2 cups of the broth in a food processor and puree, in batches if necessary, until smooth. Heat oil in a nonstick skillet. When hot, add tomatillo mixture and cook, stirring occasionally, for 10 minutes. Pour mixture into a large saucepan, add remaining chicken broth and hominy. Cook 30 minutes, stirring occasionally. Posole may be made ahead and refrigerated or frozen at this point.

Just before serving, reheat and stir in cooked shredded chicken and salt to taste. Serve in bowls. Pass toppings.

This recipe for Homemade Posole Verde serves/makes 10

Answer 4

I like it New Mexico style:

Answer 5

what is posole?