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.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
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.
---------------------------------------------------------------
Get the Full Recipe:
More Pork Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
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
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
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
Rick makes his favorite Mexican pozole rojo stew and reveals a foolproof method of toasting peppers to perfection!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Rick Martínez ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pozole Rojo
RECIPE COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 3 hr 30 min
Active: 1 hr
Yield: 8 servings
Ingredients
1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves
Directions
Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
Position a rack in the center of the oven and preheat to 350 degrees F.
Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
Divide the pozole among bowls. Top with desired toppings and a squeeze of lime.
The pozole can be made up to 3 days ahead. Let cool; cover and chill.
Cook’s Note
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#RickMartínez #PozoleRojoStew #IntroductionToMexicanCooking #FoodNetwork
Rick Martínez's Pozole Rojo Stew | Introduction to Mexican Cooking | Food Network
Mexican Hominy Recipe
This Mexican Hominy Recipe is one that my mom would make. I didn't have the recipe, but my niece in NC had her mema's recipe and gave it to me while on vacation there. So, yep, I had to make it and it was delicious!
Ingredients:
4 cans of yellow hominy
1 can of diced tomatoes
1 can of Ro-Tel with green chilis
1 small can of tomato sauce
1 large onion
1 bell pepper
Dice the onion and sauté until translucent. Drain the hominy and add to pot. Add the rest of the ingredients and bring to a simmer. Let simmer for about 15 to 20 minutes and it will thicken as it simmers. Be sure to stir from time to time as it simmers. Salt to taste. Enjoy!
Please Like and Subscribe!
Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#MexicanHominy #HomeMade #pitsmoke
----------------------------------------------------------------------------------------------------------------------------------------
Equipment I use for videos:
Canon M50
GoPro Hero 7 Black
Sony HDR-CX405
iPhone 7 Plus
Synco wireless mic
Movavi Movie Editor
Authentic Red Pork Pozole Recipe
Traditional red pork pozole stew is made with pork, hominy, and a variety of peppers and spices.
Ingredients:
7-8 Lbs of Bone-in Pork Shoulder or Pork Butt
4-5 Quarts of Water
2 Tbsp Salt
1 Large White Onion (divided)
1 Head of Garlic (divided)
20 Chile Guajillos
2 Chile Anchos
6-8 Chiles de Arbol for Spice
2 Tbsp Mexican Oregano
1 1/2 Tbsp Ground Cumin
3-4 Tbsp Chicken Bouillon
6 Lbs or Hominy (One Large Can)
Topping Suggestions:
Shredded Cabbage, Onion, Radishes, Fresh Lime Juice
Oregano, Chili Flakes
Looking for more recipes? Click on the links below.
Soups, Caldos, & Stews
Main Dish Recipes
How to make The BEST Mexican Pozole Rojo Recipe | Views on the road Pozole
Mexican Pozole Rojo de Puerco! just the way your grandmother made it. Easy step by step recipe all you need is a little time. Lots of love, Stephanie and Cloud
---????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
-------
Shortened version of Pozole Rojo Recipe-
Cook time 2 to 2 1/2 Hours
Don’t overcook the pork feet. We want them to keep on the bone until served.
Ingredients
Enough water to cover your pork in the pot
10-12 Pounds of Pork
1 Large Can of Hominy
1 Large Onion
2 Garlic Bulbs
10-15 Bay leaves
10-15 Guajillos or California Chilies
1/2 Teaspoon Salt
3 1/3 Tablespoons Chicken Bouillon
1 1/2 Tablespoons Mexican Oregano
Topping Ingredients
Finely Chopped Cabbage
Finely Chopped Onion
Finely Chopped Cilantro
Lime to taste
Red Radishes
Salsa for Pozole
Handfull of Puya Chiles (Remove Stems Keep seeds)
1 Garlic Bulb From Pozole
1/2 Tablespoon Mexican Oregano
1 Teaspoon Salt (Adjust to taste)
Enough broth from Pozole to Blend
For thicker Salsa add some Hominy
Pork Cuts used
Pork Feet/ Patitas de Puerto
Neckbone/ Espinazo
Pork Leg /Pierna de Puerco
Tip for Salt
Adjust salt as mentioned in the video
Start with 1/2 Tablespoon salt, boil for 30 minutes and adjust to taste
To thicken broth:
You can use 1 Cup of hominy, 2 Tablespoons of Maseca (Instant corn masa), Or 2 Corn tortillas
Blend your choice of thicker with chiles and broth
——
Views Popular Recipes
How to make Beef Birria Bonus Chili Oil for Birria
How to make Authentic Mexican Tamales
How to make Authentic Corn Tamales
Queso Fresco Recipe
Enchilada Sauce Recipe:
————————————————
Many of the items used in the video are on our Amazon Store Front. Link Below
Our Amazon Storefront: You can find the roasting grill in the cooking essentials list
If you would like to donate to “Views on the Road” Thank you
#Viewsrecipe #viewsontheroad #pozolerojodepuerco
———————————————————
If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
Instagram
Viewsontheroad2 en Español ????????
Las Doñas
----------------------------------------
Views Dinner rolls recipe
Views Chili Powder
How to prepare Views Chile for Enchiladas
Views Tortillas Recipe
Views Recipe Playlist
How to make Salsa Verde
How to make Corn Tortillas
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.