FIRE ROASTED CHIPOTLE POZOLE
This hearty, traditional Mexican Pozole stew gets a kick from smoky chipotle chilies.
Provided by Muir Glen Organic
Time 3h30m
Number Of Ingredients 13
Steps:
- 1. Pat the pork shoulder dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, 1 teaspoon smoked paprika, salt and pepper in a small bowl, then season the pork shoulder, coating on all sides.?
- 2. In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the pork shoulder on all sides, about 3 minutes per side. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, stirring with a wooden spoon, until the onions are transparent. Add the remaining 1 teaspoon smoked paprika, chicken stock, chipotle peppers, diced tomatoes with juice, hominy and bay leaf and bring to a boil. Return the pork shoulder to the pot, cover, and cook on low heat for at least two to three hours, or until the pork shoulder is tender and falling apart. Season to taste with salt and pepper.
- 3. Retrieve the pork from the pot and shred with two forks. Before returning the pork to the soup, skim any fat from the broth. Ladle the pozole into serving bowls and garnish as you wish.
Nutrition Facts : Calories Calories per Serving
CHIPOTLE CHICKEN POSOLE
Typically posole is made with pork and sometimes beef. I got an email the other day for a posole made with turkey. It looked interesting and I did a little playing with it and came up with a nice warming soup.
Provided by PaulaG
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken breasts in a medium size pot. Add in bay leaves and cover with water. Bring to a boil over medium heat and cook until chicken is cooked through, approximately 15 minutes.
- Remove chicken from water and reserve the cooking liquid. When chicken is cool enough to handle, shred with 2 forks. Set aside.
- In a 4 qt dutch oven heat the olive oil. When warm add in chopped onion and garlic. Cook stirring frequently until onion is wilted and begins to brown lightly. Add in the minced chipotle, tomatoes, hominy, reserved cooking liquid and about 2 cups of chicken stock.
- Crush the oregano and add to the pot along with salt and pepper to taste. Bring to a gently boil, cover and simmer for 20 minutes to allow flavors to meld adding additional stock as needed.
- Serve in bowls with desired garnishes.
Nutrition Facts : Calories 333.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 41.4, Sodium 678.6, Carbohydrate 44.2, Fiber 7.1, Sugar 10.6, Protein 20.6
PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
- Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
- Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
- Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
- Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
CHIPOTLE PORK POSOLE
This hearty, lightly spicy stew fills you up without weighing you down, thanks to lean pork tenderloin, fiber-rich hominy, and smoky chipotle chiles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Season pork with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate, and set aside (reserve pan). Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add chiles, and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork, and 2 cups water. Bring to a boil; reduce to a simmer. Cook until an instant-read thermometer inserted in center of pork registers 145 degrees, 3 to 4 minutes.
- Transfer pork to a work surface, and shred with 2 forks; return to pan. Top soup with cilantro, and, if desired, serve with lime wedges.
Nutrition Facts : Calories 325 g, Fat 9 g, Fiber 4 g, Protein 31 g
FIRE ROASTED CHIPOTLE POZOLE
Pozole is a celebratory dish in Mexican culture, often served during holidays, birthdays and weddings.
Provided by Ready Plan Save
Time 5m
Number Of Ingredients 13
Steps:
- Pat the pork shoulder dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, 1 teaspoon smoked paprika, salt and pepper in a small bowl, then season the pork shoulder, coating on all sides.
- In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Brown the pork shoulder on all sides, about 3 minutes per side. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, stirring with a wooden spoon, until the onions are transparent. Add the remaining 1 teaspoon smoked paprika, chicken stock, chipotle peppers, diced tomatoes with juice, hominy and bay leaf and bring to a boil. Return the pork shoulder to the pot, cover, and cook on low heat for at least two to three hours, or until the pork shoulder is tender and falling apart. Season to taste with salt and pepper.
- Retrieve the pork from the pot and shred with two forks. Before returning the pork to the soup, skim any fat from the broth. Ladle the pozole into serving bowls and garnish as you wish.
VINEGAR-COARSE SALT CHIPOTLE ROASTED POTATOES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes.
- Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally.
- Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes.
- Serve warm with Argentinean Steak and Chimichurri Sauce, if desired.
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
SHELLFISH POSOLE STEW WITH BLUE CORNBREAD AND RED CHILE BUTTER
Steps:
- In a saucepan over medium heat, melt the butter and sweat the onion for 5 minutes. Add the stock and simmer for 30 minutes. Add the pureed chipotles, ancho puree and honey and simmer uncovered for another 15 minutes. Season with salt and pepper to taste. In a large saucepan over high heat, heat the olive oil and saute the shrimp and scallops for 3 minutes on one side. Turn them over and reduce the heat to medium, add the strained reserved broth, the carrots, zucchini, posole and clams. Simmer, covered for 4 to 5 minutes, or until the clams open. Discard any that do not open. Correct the seasoning.;
- Blue Cornbread: Preheat oven to 400 degrees F.
- In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed. You may have to do this in 2 batches. Pour in the buttermilk and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares. Serve hot with red chile butter.
- Red Chile Butter: In a food processor, combine the butter, chipotle, garlic, onion, and salt and pepper to taste. Process until completely mixed. Spread the butter in a cylinder about 1-inch in diameter along the long side of a sheet of parchment paper or waxed paper, leaving a 1-inch border. Roll up the butter in the paper to make a log. Refrigerate at least 1 hour.
CHIPOTLE PORK POSOLE
Steps:
- In a large pot, heat oil over medium. Season pork all over with salt and pepper. Cook until browned on all sides, 6 to 7 minutes. Transfer pork to a plate.
- Add onion and garlic to pot; season with salt and pepper. Cook over medium heat, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
- Add chipotle chiles; cook, stirring, until fragrant, about 1 minute. Add chicken broth, hominy, tomatoes with their juice, pork, and the water. Bring to a boil; reduce heat to a simmer. Cook until an instant-read thermometer inserted into the center of the pork registers 145°F, about 5 minutes.
- Remove pork, and shred with two forks; return to pan, and stir to combine. To serve, ladle soup into bowls, and garnish with cilantro. Serve with lime wedges, if desired.
- Make Ahead
- This dish actually improves when made ahead and refrigerated. After returning shredded pork to soup, let cool completely and store up to 1 day in an airtight container; reheat gently before serving.
CHIPOTLE PORK POSOLE
A very easy, and incredibly delicious Mexican-style stew. It can easily be made vegetarian by substituting saitan, tempeh, or something else for the pork, and vegetable broth.
Provided by jpwelle
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saauce pan, heat oil over medium heat.
- Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes.
- Transfer pork to a plater and set aside(reserve pan)
- Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes.
- Add chiles and cook until fragrant, about 1 minute.
- Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees.
- Transfer pork to a work surface and shred with two forks; return to pan.
- Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.
Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.8, Sodium 498.8, Carbohydrate 29.1, Fiber 4.9, Sugar 6.2, Protein 5.7
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