Fire Roasted Chipotle Pozole Food

CHIPOTLE PORK POSOLE

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.

FIRE ROASTED CHIPOTLE POZOLE

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.

FIRE ROASTED CHIPOTLE POZOLE

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.

FIRE ROASTED CHIPOTLE POSOLE

Steps:

• Pat the pork shoulder dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, smoked paprika, salt and pepper in a small bowl, then season the pork shoulder, coating on all sides.
• In a Dutch oven, heavy pot, or heatproof insert of a slow cooker, 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 chicken broth, chipotle peppers, diced tomatoes, crushed tomatoes, 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 1 hour, and up to three hours, or until the pork shoulder is tender and falling apart. Season to taste with salt and pepper. If using a slow cooker, this may braise all day if you wish.
• 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 posole into serving bowls and garnish as you wish.

PORK AND POZOLE WITH CHIPOTLES

Steps:

• Combine pozole, pork, salt, pepper, oregano, chili, cumin and onion in a saucepan that will fit them comfortably. Add water or some pozole cooking liquid to cover by about an inch, and turn heat to medium high. Bring to a boil, then adjust heat so mixture simmers steadily. Cook, stirring occasionally, until pork is tender, about an hour; add liquid if necessary.
• Stir in garlic and cook a few minutes more. Taste and adjust seasoning. Mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

CHIPOTLE CHICKEN POSOLE

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.