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Menudo
Side Dish Mexican

Menudo

3.9

Prep
Cook
Total

Instructions

  1. 1 In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

By ksalinas

Slow Cooker Posole with Pork and Chicken
Mexican

Slow Cooker Posole with Pork and Chicken

4.2

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Grandma's Hot Hominy
Dinner American

Grandma's Hot Hominy

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine hominy, jalapeño, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until hominy is tender, 15 to 20 minutes. Strain out liquid; transfer hominy mixture to a baking dish.
  3. 3 Stir in sour cream and butter until well combined; sprinkle top with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted, about 25 minutes.

By oldcook

Terri's Chicken Carcass Stew
Dinner

Terri's Chicken Carcass Stew

4.5

Prep
Cook
Total

Instructions

  1. 1 Place chicken, onion, tomatoes, hominy, undrained pinto beans, green chili peppers, oregano, chili powder and pepper into a slow cooker. Add enough chicken broth to cover ingredients and cook on low for 6 hours. An hour prior to serving add potato flakes and let thicken.

By Terri Bailey

Slow Cooker Turkey Posole
Dinner

Slow Cooker Turkey Posole

4.5

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Saute turkey, onions, and garlic in the butter until turkey is no longer pink, 8 to 10 minutes.
  2. 2 While turkey is cooking, combine chile peppers, cumin, oregano, salt, and cayenne in a slow cooker set to Low. Stir in hominy and 1 can black-eyed peas. Mash the other can of black-eyed peas with a fork and stir into the slow cooker along with the chicken broth. Stir in sauteed turkey and onions.
  3. 3 Cook on Low until flavors combine, about 4 hours. Add cilantro just before serving.

By Brian Huxtable

Hearty Chicken Vegetable Soup III
Dinner

Hearty Chicken Vegetable Soup III

4.5

Prep
25 min
Cook
120 min
Total
145 min

Instructions

  1. 1 In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.

By LORIEANN29

Southwest Corn Chowder
Dinner Mexican

Southwest Corn Chowder

4.2

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Texan Black-Eyed Pea Dip
Dinner American

Texan Black-Eyed Pea Dip

3.0

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Combine picante sauce, black-eyed peas, hominy, white onion, cilantro, green onion, chile peppers, cumin, garlic powder, salt, and pepper in a large mixing bowl. Mix until well combined. Cover and chill for 24 hours.

By Dreidel

Slow Cooker Pozole
Dinner Mexican

Slow Cooker Pozole

4.6

Prep
20 min
Cook
395 min
Total
415 min

Instructions

  1. 1 Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
  2. 2 Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
  3. 3 Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.

By Jules

Slow Cooker Taco Bean Soup
Dinner American

Slow Cooker Taco Bean Soup

4.6

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
  2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
  3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Taco Soup
Dinner Mexican

Taco Soup

4.7

Prep
Cook
150 min
Total
150 min

Instructions

  1. 1 In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned, drain grease from the pan.
  2. 2 Add canned tomatoes, kidney beans, hominy, taco seasoning, and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency.)
  3. 3 Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.

By Sheila

Tortilla and Bean Soup
Dinner Mexican

Tortilla and Bean Soup

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
  2. 2 Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

By Margie

Vegetarian Pozole Verde (Hominy Soup)
Dinner Mexican

Vegetarian Pozole Verde (Hominy Soup)

5.0

Prep
30 min
Cook
95 min
Total
610 min

Instructions

  1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
  2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
  3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
  4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
  5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
  6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Pozole in a Slow Cooker
Dinner Mexican

Pozole in a Slow Cooker

4.5

Prep
30 min
Cook
505 min
Total
535 min

Instructions

  1. 1 Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
  2. 2 Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
  3. 3 Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
  4. 4 Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

By Isabel

Taco Soup II
Dinner Mexican

Taco Soup II

4.5

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
  2. 2 Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
  3. 3 Top with shredded cheese, and serve with chips.

By Julie

Traditional Pork Posole
Dinner Mexican

Traditional Pork Posole

4.3

Prep
15 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place the peppers with cut sides down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
  4. 4 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
  5. 5 Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.
  6. 6 Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

By mic_babe

Chicken Posole Verde Soup
Dinner Mexican

Chicken Posole Verde Soup

4.8

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
  3. 3 Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
  4. 4 Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
  5. 5 Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
  6. 6 Simmer over medium heat until flavors are well-mixed, about 30 minutes.

By Valerie

Turkey and Butternut Squash Chili
Dinner American

Turkey and Butternut Squash Chili

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir for 3 minutes. Stir in turkey and cook until crumbly and no longer pink, about 5 to 7 minutes.
  3. 3 Add butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
  4. 4 Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

By CPolencheck

Instant Pot Chicken Posole Verde
Dinner Mexican

Instant Pot Chicken Posole Verde

4.8

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
  3. 3 Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

By Soup Loving Nicole

Pork and Hominy Stew
Dinner Mexican

Pork and Hominy Stew

4.7

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
  2. 2 Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
  3. 3 While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
  4. 4 Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

By BRANDI T

Turkey Pozole
Dinner Mexican

Turkey Pozole

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
  2. 2 Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

By CAMILLA362

Instant Pot® Vegetarian Pozole Verde
Dinner Mexican

Instant Pot® Vegetarian Pozole Verde

5.0

Prep
25 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
  3. 3 Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.

By Soup Loving Nicole

Red Pozole
Dinner Mexican

Red Pozole

5.0

Prep
20 min
Cook
370 min
Total
390 min

Instructions

  1. 1 Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
  2. 2 Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
  3. 3 While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
  4. 4 Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
  5. 5 When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
  6. 6 Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
  7. 7 Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
  8. 8 While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
  9. 9 Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.

By John Mitzewich

Ken's Kickin' Posole
Dinner Mexican

Ken's Kickin' Posole

4.9

Prep
20 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
  3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
  4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
  5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Hearty Vegetarian Enchilada Soup
Dinner Mexican

Hearty Vegetarian Enchilada Soup

4.8

Prep
15 min
Cook
27 min
Total
42 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
  2. 2 Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
  3. 3 Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

By Jenna Branson

Pozole Rojo (Mexican Pork and Hominy Stew)
Dinner Mexican

Pozole Rojo (Mexican Pork and Hominy Stew)

4.5

Prep
25 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; bring to a boil, reduce heat, and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
  2. 2 Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
  3. 3 Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.
  4. 4 Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.
  5. 5 Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
  6. 6 Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.

By Consuelo Aguilar