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
Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
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How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
How to Make Perfect Pozole - Spicy Mexican Soup • TasteLife
Pozole is a traditional Mexican food dish that was originally created by the Aztecs. Do you prefer red or green pozole? Recipe:
#TasteLife #Pozole
Chef Rigo shares step-by-step tips on how to make this warm, hearty chili broth with pork, all topped with light coleslaw and a refreshing splash of lime.
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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!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Red Pozole, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Pozole Rojo | Mexican Pork & Hominy Stew #pozolerojo
Here's the link for the nutribullet:
Pork Broth:
3 lbs pork shoulder (bone-in), cut into smaller pieces
1 large onion, halved
1 whole garlic
3 bay leaves
1 large 110 oz can white hominy, drained and rinsed
Hammer Thyme secret ingredient*
3 tbsp fish sauce
2 tbsp chicken bouillon
Flavor bomb puree:
1 dried guajillo
2 dried ancho chiles
4 New Mexico chile pods
1-2 Arbol chiles* add more if you prefer spicy
1 tbsp salt (adjust accordingly)
1 tablespoon Mexican oregano
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon tomato bouillon
Garnishes:
1/2 small cabbage, thinly sliced
1 bunch cilantro, chopped
1/2 red onion, chopped
4 limes, quartered
1 bunch red radishes, sliced thin