How do u make Mexican posole??

Question

I just curious and craving it too. So i want to make some.

Answer 1

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.

Answer 2

Posole of Mexico

Ingredients:
2 c. posole, picked over for dirt or stones
1/4 c. vegetable oil
2 c. chopped onion
2 T. minced garlic
1 oz. New Mexico dried red chile pods, 4 or 5 pods,
stems and seeds removed
5 c. chicken broth
1/2 c. coarsely chopped cilantro
2 t. salt, or to taste

Prep:
Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begin to burst. Drain the posole and rinse well.

Heat the oil in a 6-quart pot and sauté the onions until golden. Add the garlic and sauté for 1 minute. Add the posole, dried chiles, broth and 1/2 of the cilantro. Bring to a boil. Reduce the heat and simmer for 30 minutes. Add the salt and continue cooking for 30 minutes. Stir in the remaining cilantro. Taste and adjust seasonings.

Optional seasonings: This recipe is a favorite of the school. However, there are a number of optional ingredients you could add. For festive occasions, diced pork or smoked pork bones are used to add substance and variety. Bowls of red or green chile sauce served on the side flavor the posole further. Omit the fresh cilantro and add 2 t. of dried Mexican oregano. 2 t. of azafran (Mexican saffron) can be added at the same time and gives the posole a lovely golden color and a wonderful aromatic flavor. Bay leaves, freshly ground coriander seed, chile caribe (crushed red chile), or fresh lime juice may be also added.

Answer 3

I never tried it myself.


Mexican Posole Stew


Submitted by: Holly
Rated: 4 out of 5 by 4 members Prep Time: 10 Minutes
Cook Time: 2 Hours 50 Minutes Ready In: 3 Hours
Yields: 12 servings

"An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store."
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:
1. 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.
2. Remove excess grease and set aside. Reserve liquid.
3. 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.
4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 4/4/2007

Answer 4

I hope you enjoy this recipe :-)


Ingredients:
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 t Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds



Directions:
1. Place meat and 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.

2. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice.

3. NOTE: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. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.

Answer 5

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 6

Posole (Mexican soup with pork and hominy):

1½ hours 20 min prep
4-6 servings

3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
2 tablespoons lard or bacon fat
1 large onion, chopped
2 cloves garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
2 (15 ounce) cans white hominy, drained and rinsed
1 1/2 cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
1 quart pork stock or chicken stock
salt
1/2 cup chopped cilantro (garnish)
lime wedges (garnish)

1. In a large pan.
2. Saute onions in lard or bacon drippings until clear.
3. Add garlic and spices and cook another two minutes.
4. Add meat, green chili, rinsed hominy and beans.
5. The beans are not traditional but we like them.
6. Cook another two minutes.
7. Pour stock over all.
8. Add salt to taste.
9. Simmer, covered, about 1hour.
10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
11. I serve this with large corn chips and cold melon.

Answer 7

Southern Ute Posole

Ingredients:

1 (40oz) can green chili sauce
2 (7oz) cans diced green chiles
1 (29oz) can Mexican hominy
2 1/2 pounds pork shoulder roast diced up small
3 chicken breasts diced up small
1 dash salt - or to taste
1/2 teaspoon pepper
50 ounces chicken broth
2 medium sized onions-diced
1 tablespoon oregano
1/2 teaspoon cumin
1 1/2 cup of diced red bell pepper
1 cup Pace Picante Sauce, medium
12 ounces can tomato sauce
1 tablespoon of sugar (secret ingredient)
1 red Mexican chili pod (optional)
1 cup flour (Optional for thickening)


Directions:

In a large kettle combine broth, pork, chicken, onion, oregano, and cumin cover and bring to a boil. Reduce heat and simmer one hour. Strain broth, discard chicken bones, chop up chicken, skim off fat. Return all meat to broth, add vegetables, hominy, sauces, simmer slowly for at least 2 hours, taste and spice it with red chilis if you think it needs it. Be careful it gets hotter the longer it cooks. I don't usually need to add the red chilis. One hour before serving, add the flour (if desired) to thicken it. Makes 8 servings.

Answer 8

Caldo de Res

Answer 9

http://allrecipes.com/Recipe/Mexican-Posole-Stew/Detail.aspx?rss=3

Answer 10

you know I don't really know how to make it, but... I tried once the one that sell in the store ready to eat.

It's in a can, just follow the instructions and you'll have pozole, I really like it and I used to like only the one my mom made. it's very good.