Zippy Posole (Pozole) Soup

This is a flavorful, somewhat spicy version of New Mexican pozole soup made with readily available ingredients. A variety of peppers can be substituted to make it more or less spicy, according to your own tastes. We typically serve it with the listed garnishes, tearing the cilantro leaves from the stems right at the table (much like basil leaves and Vietnamese pho). The Greek yogurt is a healthier choice to sour cream, although sour cream would also be very tasty! Great fall and winter fare, served with warm tortillas or tortilla chips. (Leftovers are wonderful, but good luck with that!)

Step: 1

Heat oil in a large pot over medium heat. Add pork, chicken, Hatch chile peppers, onion, jalapeno peppers, and garlic. Saute, turning meat, until lightly brown, about 8 minutes.

Step: 2

Pour 2 cups stock into pot; add enough water to cover meat by 3/4 inch. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove pork and chicken and place on a plate; let cool until safe to handle. Remove garlic cloves, mash, and add back to soup.

Step: 3

Shred pork and chicken into small chunks. Add salsa to the pot. Let soup simmer for 15 to 30 minutes more.

Step: 4

Place hominy, shredded meat, remaining 4 cups stock, New Mexico chile powder, coriander, salt, and pepper into the pot of soup. Bring to a boil; reduce heat and simmer, uncovered, at least 30 minutes.

Step: 5

Serve with cabbage, yogurt, cilantro, and radishes to garnish.

Per Serving: 327 calories; protein 20.8g; carbohydrates 31.9g; fat 12.5g; cholesterol 52.5mg; sodium 1033.2mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.