30 Minute Posole Food

EASY 30 MINUTE POSOLE

Steps:

• Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
• Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
• Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
• Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.

POSOLE RECIPE

Steps:

• Place chunks of meat to a large Dutch oven, sear as I did if desired. Add enough water to cover the meat plus another inch or so. Add bay leaf, garlic, and salt and bring to a boil and reduce heat to low simmer. Continue to cook on low for at least 4 hours.
• Once the meat is tender and shreds easily, shred the pork to your desired consistency and add remaining ingredients. Continue to simmer for another 30 to 60 minutes.
• Serve with sour cream and avocado if desired.

30-MINUTE POSOLE

Steps:

• Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
• Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
• Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
• Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

CHICKEN POZOLE ROJO RECIPE

Steps:

• Heat a small pan to medium heat and add the ancho and guajillo peppers. Dry roast them for 2-3 minutes, flipping occasionally, until they are fragrant.
• Set them into a bowl of very hot water and cover for about 20 minutes to soften.
• Transfer to a food processor with the tomato paste (if you are using it) and a few tablespoons of the soaking liquid. Add a bit of salt. Process until smooth. Set aside for now.
• Heat a large pot to medium heat and add some olive oil.
• Chop the chicken breast into bite-sized chunks and season with salt, pepper and chili powder. Add to the pot and sear each side a couple minutes.
• Add onion and jalapeno peppers. Cook for 5 minutes, stirring a bit.
• Add garlic and cook another minute.
• Add chicken broth, bay leaf, oregano, thyme, cumin, and hominy. Stir. Reduce heat to simmer.
• Swirl the ancho/guajillo chili paste into your pozole.
• Allow the pozole to simmer for 30 minutes, though 1 hour or longer is better to develop more flavor.
• Squeeze in the juice from a half a lime and swirl into the soup and serve it in bowls.
• Top with your favorite garnishments!

POSOLE

Steps:

• INSTRUCTIONS:.
• Preheat oven to 400°F.
• Slice off tops of garlic heads, about 1/4.
• Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
• Drizzle garlic heads with extra virgin olive oil.
• Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
• Wrap garlic in foil and place on middle oven rack for about 45 minutes.
• Remove and let cool.
• Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
• Add chiles to oil until just soft, don't crowd the pan.
• Remove chiles and set aside.
• Salt and pepper pork well.
• Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
• In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
• Add 1/2 Cup water to pan.
• Press garlic heads to squeeze out garlic and add to pan.
• Add posole, salt and pepper. Stir.
• Add 4 qrts of water to pan, cover and bring to a boil.
• As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
• About 30 minutes before posole is done, prepare garnishes and set out for serving.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

POSOLE

Steps:

• 1. Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain.
• 2. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
• 3. Heat oil in pan over medium-high heat. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 1 minute. Return hominy to pan.
• 4. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup shredded cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes (optional), about 2 teaspoons green onions (optional) and 1 lime wedge.

EASY PORK POZOLE VERDE RECIPE

Steps:

• Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
• Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
• PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
• Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
• Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
• Serve the Pozole Verde with your favorite toppings and ENJOY!