Recipies for pasole?

Question

can i get a few links for a recipies for pasole

sorry i spelled it wrong Posole thats the correct spelling

Answer 1

Here is the recipe that our family uses every year on Christmas eve. It is a green soup and when topped with a red salsa it looks very festive!

Posole

Extra-virgin olive oil
1 1/2 lb boneless pork loin chops, diced
1 medium spanish onion, chopped
1 fresh serrano or jalapeno pepper, finely chopped
3 cloves garlic, finely chopped
2 tablespoons ground cumin
kosher salt and cracked black pepper to taste
10 to 12 tomatillos, husked
1/2 fresh lime
2 to 3 stems fresh orgegano, leaves stripped and chopped
4 to 6 stems of fresh thyme, leaves stripped and chopped
2 cans (14 oz ea) of low-sodium chicken broth
2 cans hominy

In a large, heavy pot, coated lightly with olive oil, brown the pork over medium-high heat. When the pork is brown, after 5 or 6 minutes, add onion, serrano or jalapeno pepper, and garlic. Reduce heat to medium and let it hang out another 5 or 6 minutes, until the onions become translucent. Add cumin salt and pepper.

While the pork and onion are cooking, process the tomatillos, the juice of the 1/2 lime and the oregano and thyme leaves in the food processor until it has a salsa-like consistency. Dump this into the stewpot and cook the tomatillos for 2 or 3 minutes vefore adding the next ingredients. (Cooking the tomatillos mellows their bitter taste.)

Stir in the chicken broth and the drained corn. Heat stew through. Serve with toppings.

Toppings:
Salsa
Olives
Onions
Broken tortilla chips

Answer 2

Do you mean pozole recipes? If it is correct.


Pozole recipes

Can be used either pork or chicken


SERVES 6-10 PEOPLE

1 - 6lb White Hominy Can
3 - Teaspoons Chicken Flavor Bouillon
1 - Teaspoon California Chili Powder
4lbs of Chicken
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Other ingredients to cut and serve on the side:
1 Onion
1 lb of Radishes
1 Head of Lettuce
1 lb of Limes/Lemons
3 Avocados

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Rinse the hominy. Put in a big pot along with the chicken. Add enough water to cover everything; About inch above everything.
Add 1 teaspoon of California chili powder. Add 3 teaspoons of the chicken flavor bouillon. Mix well. Cook in high for approx. 30 mins or until it boils, then simmer for another 15 mins. You'll know it's done when the chicken is fully cooked. Don't wait too long or the chicken will start falling apart. That's how you know you've overcooked it. Add salt to your liking. This can be done anytime.

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On the side:
Chopped onion
Sliced radishes
Avocadoes cut in squares
Lemons/Limes cut in half or quarters
Shred lettuce


Enjoy!!!

Answer 3

Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.

Answer 4

Mexican Posole Stew

"This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."
Original recipe yield: 12 servings

PREP TIME 10 Min
COOK TIME 2 Hrs 50 Min
READY IN 3 Hrs


INGREDIENTS
2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig's feet
1 tablespoon salt
2 (15 ounce) cans white hominy, drained
1 teaspoon dried oregano
2 cloves garlic, crushed
2 tablespoons chopped onion
4 dried hot red chile pepper pods, seeded and diced
DIRECTIONS
Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid.
Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Turkey Posole

Original recipe yield: 8 servings

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min


INGREDIENTS
3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste
DIRECTIONS
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Answer 5

Hope you enjoy these recipes:

Posole
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.

Serves 4

INGREDIENTS1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
oregano, pinch
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
Salt to taste
2 whole jalapenos, canned or fresh, chopped (optional)

PREP WORK This recipe requires a simple prep. Prepare the onion with the 2 cloves, 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. Now you are ready to cook.

HOW TO MAKE AT HOMEPlace the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, 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.

Sauté the 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), 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.

Mexican Posole Stew

"This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."
Original recipe yield: 12 servings

PREP TIME 10 Min
COOK TIME 2 Hrs 50 Min
READY IN 3 Hrs

INGREDIENTS
2 pounds boneless pork loin, cubed
8 ounces fried pork skins
2 pig's feet
1 tablespoon salt
2 (15 ounce) cans white hominy, drained
1 teaspoon dried oregano
2 cloves garlic, crushed
2 tablespoons chopped onion
4 dried hot red chile pepper pods, seeded and diced
DIRECTIONS
Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid.
Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Turkey Posole

Original recipe yield: 8 servings

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min

INGREDIENTS
3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste
DIRECTIONS
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

pasole with linquica

A nice flavorful stew with hominy and linquica sausage. Can be vegetarian, leaving out the linquica.

4-6 servings 1 hour 15 min prep
Change to: servings US Metric
4 cups vegetable broth
1 (15 ounce) can hominy (white or golden)
1 (14 1/2 ounce) can diced tomatoes with garlic
2 cups sliced linguica sausage
1 large baking potato, peeled and diced
1/2 cup chopped celery
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
2 tablespoons goya recaito

Not the one? See other pasole with linquica Recipes
< 60 mins Stews
Southwestern U.S. Stews
Beef Sausage Stews
In a large saucepan, or dutch oven add all ingredients, and simmer over a low heat, covered until the potatoes are tender, and the flavors blended.
Use your own discretion on the amount of spices to use.
Goya's Recaito is a nice addition and gives the stew the cilantro flavor.
Serve with some hot sauce, and a nice crusty bread.
Leave out the linquica and it's a great vegetarian stew.

Posole

Extra-virgin olive oil
1 1/2 lb boneless pork loin chops, diced
1 medium spanish onion, chopped
1 fresh serrano or jalapeno pepper, finely chopped
3 cloves garlic, finely chopped
2 tablespoons ground cumin
kosher salt and cracked black pepper to taste
10 to 12 tomatillos, husked
1/2 fresh lime
2 to 3 stems fresh orgegano, leaves stripped and chopped
4 to 6 stems of fresh thyme, leaves stripped and chopped
2 cans (14 oz ea) of low-sodium chicken broth
2 cans hominy

In a large, heavy pot, coated lightly with olive oil, brown the pork over medium-high heat. When the pork is brown, after 5 or 6 minutes, add onion, serrano or jalapeno pepper, and garlic. Reduce heat to medium and let it hang out another 5 or 6 minutes, until the onions become translucent. Add cumin salt and pepper.

While the pork and onion are cooking, process the tomatillos, the juice of the 1/2 lime and the oregano and thyme leaves in the food processor until it has a salsa-like consistency. Dump this into the stewpot and cook the tomatillos for 2 or 3 minutes vefore adding the next ingredients. (Cooking the tomatillos mellows their bitter taste.)

Stir in the chicken broth and the drained corn. Heat stew through. Serve with toppings.

Toppings:
Salsa
Olives
Onions
Broken tortilla chips

Mexican Hominy Soup Pasole
Yield: 1 Servings

3 lb Pork roast
1 cn (27 oz.) whole or chopped
-green chilies
1 cn (28 oz.) white hominy
3 Cloves garlic; mashed or
-slivered
1 sm Can chopped jalapenos
1 ts Salt
1 ts Black pepper

Boil pork roast in large pot with 3 or 4 quarts water until very done.
Remove from pot likker (water) and cool. Trim off all fat, cube the lean
meat and return to pot likker (water). Add hominy with its juice, drain
chilies and cut up whole chilies or add chopped chilies. Have jalapenos on
table should anyone want more heat. Serve blue corn tortillas or crusty
bread.

PASOLE
1 12 oz pkg turkey sausage (I use Italian, skins removed)
2 14 1/2 oz cans chick broth
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can golden hominy, rinsed and drained
1 14 1/2 oz. can mexican style stewed tomatoes
1 cup frozen loose pack diced hash browns (I use tater tots)
1/2 cup chopped green pepper
1/3 cup chopped onion (I use 1 med.)
1 clove garlic, minced
1/2 tsp chili powder

In lrg saucepan, brown sausage, stir in broth and everything else, bring to boil, reduce heat, cover, and simmer for 30 mins or more. (even better frozen and served second time).

Have fun and enjoy. Good Luck