Pork and Hominy Stew - Everyday Food with Sarah Carey
Braising season is back! And in these preholiday fall days, I love to make a rich and hearty stew that I can save in my freezer all season. Today's recipe, a Mexican pozole-inspired pork and hominy soup, simmers in the slow cooker for about four hours -- you can just set it and forget it! This meal is brimming with robust flavors that only get better with time. Top off each bowl with a bit of creamy avocado before serving and enjoy!
Sarah's Tip of the Day:
If you can't find hominy, swap in white or kidney beans.
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PREP: 25 MINS TOTAL TIME: 4 HOURS 25 MINS
SERVINGS:6
INGREDIENTS
2 tablespoons vegetable oil, divided
Coarse salt
1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
1 medium white onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cups chicken broth, divided
2 cans (15 ounces) hominy, drained and rinsed
Diced avocado and lime wedges, for serving
COOK'S NOTE
Bright Idea:
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
DIRECTIONS
STEP 1
In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
STEP 2
To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
STEP 3
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Pork and Hominy Stew - Everyday Food with Sarah Carey
GREEN CHILE PORK POSOLE: Delicious, Hearty Mexican Stew Using Hatch Chile
I can't go through the holiday season without having a bowl of posole. It can be made with any kind of meat and with red or green chile, but in this video I show you how to make Green Chile Pork Posole. The meat is cooked tender, the Hatch chile gives it a spicy kick, and the earthy posole makes it so satisfying. Read on for the recipe.
Green Chile Pork Posole
2 1/2 lbs. pork meat, cut into bite size pieces (pork butt or shoulder are best)
1 (2lb. package) fresh posole OR 2 (32oz) cans hominy, rinsed & drained
1 medium sized onion, chopped finely
3 garlic cloves, minced
2 tsp. Mexican oregano
1 tsp. cumin
salt to taste (approx. 1 Tbsp. to season pork, and a little more for posole)
1 - 2 cups of Hatch green chile, roasted, peeled & chopped
6 - 8 cups of water
Season pieces of pork meat with plenty of salt. (For best results, you can season and let it marinate in the refrigerator for an hour.) Heat a large pot on the stove over medium high heat and put in enough oil to coat the bottom of the pan. When it's hot, add in the pork meat and let it cook on all sides. Add in the onion and sauté a couple of minutes. Then add in minced garlic, oregano, cumin, and a little more salt. Pour in the water and let it heat. If using fresh posole, add it in at this point. (Make sure it's been rinsed clean first. You can also soak it overnight in cold water.) If using hominy from a can, do not put it in yet. Let it come to a boil, reduce heat to low and let it simmer for 2 hours. After 2 hours, add in chopped green chile. If using hominy from a can, drain and add it at this point. Let cook an additional 30 minutes...or until fresh posole has bursted open and is tender.
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2:16 Latin Sky - Neil Cross
How to Make POZOLE ROJO, The BEST Step By Step Recipe + All the Secret TIPS You'll EVER Need
Ingredients
20 cups of water
5 pounds of Pork butt
5 Pounds of pork shoulder
5 pounds of pork feet
18 guajillo chiles
15 bay leaves
2 garlic bulbs
2 onions or 1 large
1 Tbsp salt
5 Tbsp chicken bouillon
1 1/2 Tbsp Mexican oregano
Large can of hominy
Salsa pozolera
5 chiles puya or 8 chiles de árbol
6 to 8 garlic cloves
3/4 cup of broth
1 Tbsp salt
Table cream for tostadas
1 cup of heavy whipping cream or table cream
Salt and pepper to taste
Tostadas
Toppings- chopped cabbage or lettuce, white onion, cilantro, lime, salsa pooler
*Extra spicy use 15 ????
????Carne asada marinade-
Stuffed Poblano Taco-
Easy Mexican Hot chocolate recipe -
Easy Salsa roja recipe-
Tips‼️
Have a lot of fun when making this recipe ????
If your family doesn’t enjoy pig feet, add an extra 5 pounds of pork butt, Yummy!
Make all recipes comfortable for your home
Pozole verde recipe-
#pozole #pozolerojodepuerco #mexicanfoodrecipes #breakfast #lunch #dinner
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Quick Posole Mexican Soup | Chicken Pozole Recipe | Rockin Robin Cooks
The secret to this posole recipe is using Ancho chile powder. The flaver is more rustic and there is less heat than regular chile powder. You will find this Mexican soup to be very easy to make.
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Posole Pozole (Mexican Soup)
Ingredients:
2 ½ lbs. Chicken thighs
4 Tbsp. plus 1 tsp. Ancho chile powder
1 tsp. Oregano
1 tsp. Ground cumin
½ tsp. Smoked paprika
4 cloves garlic, minced
1 large onion, minced
2 cans (30 oz. each) Hominy (Mexican corn)
8 cups low sodium chicken broth
Salt to taste
Condiments:
Lime wedges
Cilantro, chopped
Cabbage, thinly sliced
Directions:
In a stainless steel stock pot over medium high heat, lay the chicken thighs skin side down in the pan.
Add enough of the chicken broth to cover the chicken and bring to a boil. Then cover and simmer for about 20 minutes or until the chicken is done.
While the chicken is cooking we will saute up the onions. In a large frying pan add about a tablespoon of olive oil over medium high heat. Add the onion and lower the heat to medium and saute for about 18 minutes.
Next add the garlic and saute for an additional 2 minutes.
Once the chicken is done, remove it to a dish. Pour the onion mixture into the stock pot and add the Ancho chile powder, cumin, smoked paprika, oregano, salt, and the rest of the chicken broth.
Once the chicken is cool enough, remove any skin and discard. Then take two forks and shred all the chicken and add it to the pot.
Bring the soup to a boil and then cover and simmer for at least 1 hour, 2 is better. Add the hominy about 15 minutes before you want to serve the soup.
When you serve the soup, I recommend putting a handful of chopped green cabbage and a sprinkle of fresh lime juice at the very least.
How to make POZOLE ROJO DE PUERCO ❤ PORK POZOLE
Mexican pozole whether it be a tradition in your home or a first time surprise it is sure to become an instant favorite, the combination of cool and spicy ingredients make it unique in taste for the whole family.
INGREDIENTS
1 lb. pigs feet (cut into pieces)
1 1/2 lb. country style ribs (cubed)
1 & 1/2 lb. pork butt (cubed)
1 medium onion (cut in half)
5 large bay leaves
2 garlic bulbs (all cloves skin removed and ground in molcajete) optional
1 tsp whole cumin (ground in molcajete)
1 tsp peppercorns (ground in molcajete
1 & 1/2 tsp oregano
1 tsp marjoram
red chili sauce (from blender)
salt (to your liking)
3 1lb cans hominy (rinsed well)
Water to cover meat (you decide, don't over do it)
● you can add some chicken bouillon if you wish, that's how my Ron loves it.
RED CHILI SAUCE
5 guajillo chilis
5 ancho chilis
1/4 small onion
2 corn tortillas (cut in pieces)
enough water to blend (or liquid from chilis)
SIDES
shredded cabbage
sliced radishes
chopped onions
chopped cilantro
hot salsa (optional)
fresh lime juice
corn chips
• remove bay leaves before serving
• caution with bones
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Red Pozole - Meaty Mexican Bone Broth & Hominy Soup/Stew - Food Wishes
I love tacos and burritos more than anyone should, which is why I don’t have a long history of eating pozole when dinning out, but when I’m craving comforting Mexican cuisine at home, there’s nothing better than a big pot red pozole with all the fixings. Enjoy!
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