GREEN POZOLE WITH CHICKEN
Steps:
- Open the can of hominy and rinse well in a colander until the water is clear. Place the hominy in your largest pot, considering the hominy and the whole chicken are going to need to fit. If you don't have a large enough pot, split everything in half and place into two pots.
- Clean and cut the chicken into 4 pieces and place it all in the pot with the hominy. Take the two garlic heads whole, rinse them and throw them in the pot, too. Lastly, put water in the pot until it covers everything so far. Bring it to boil and then lower the temperature to medium and let it simmer for 45-55 minutes or until the chicken is cooked.
- Take the chicken out of the soup and let it cool.
- Remove garlic heads from the broth. Then, you can do one of two things: Discard them or cut off the ends of the heads, squeeze the garlic pulp out of their skin, and return the pulp to the broth along with the salsa.
- In the meantime, prepare the salsa: You may need to do this part in batches, unless you have an industrial blender. In a blender, mix well the 4 cloves of peeled garlic, half an onion, two pounds of tomatillos (peeled and wash), serrano chiles (to taste, one for flavor, two for heat), cilantro, salt, and pepitas. Add up to two cups of water in order to blend smoothly.
- Add the salsa to the soup pot with the hominy and let it simmer for 15-20 minutes on low heat until the salsa changes in color from bright green to olive green. Taste for salt. The soup is ready to serve.
- While the broth is simmering with the salsa, shred the cooked chicken by hand. At this point, you have two options, either add the shredded chicken straight to the pot or keep the chicken separate and add a little bit to each bowl as you serve it to make sure everyone who wants some gets some.
Nutrition Facts : Carbohydrate 41 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 1304 mg, Fiber 8 g, Sugar 5 g, Calories 326 kcal, ServingSize 1 serving
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)
Keeping the stew simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
Provided by Lea Ann Brown
Categories Main Course Pork
Time 40m
Number Of Ingredients 13
Steps:
- If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
- Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
- Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
- Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
- Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
- Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
- Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
- Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.
Nutrition Facts : Carbohydrate 17 g, Protein 44 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 113 mg, Sodium 571 mg, Fiber 3 g, Sugar 6 g, Calories 340 kcal, ServingSize 1 serving
CHILE-CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
- Photograph by Antonis Achilleos
HATCH GREEN CHILE CHICKEN POSOLE
You may substitute turkey for the chicken. It's a great use of turkey leftovers after Thanksgiving.
Yield Sixteen 8 oz.
Number Of Ingredients 13
Steps:
- Using a Dutch oven or heavy pot, add 2 quarts water, chicken broth, posole and salt.
- Heat on medium-high and cook posole for 45-60 minutes minutes until tender.
- In separate saucepan, melt butter and sauté onions with flour for 5-10 minutes until golden brown.
- Transfer sautéed onions and browned flour to posole and stir.
- Add remaining water, green chile, chicken, oregano, cumin and bay leaf.
- Simmer entire mixture until slightly thickened for at least 30-35 minutes.
- Garnish with fresh parsley and enjoy.
GREEN POZOLE WITH CHICKEN
Steps:
- Cook chicken:
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
- Make sauce while chicken cools:
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
PORK AND GREEN CHILE POSOLE
Not only is it tasty, but it's made in a slow cooker too!
Provided by Geoffry Le Cher
Categories Other Soups
Time 4h15m
Number Of Ingredients 17
Steps:
- 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
- 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
- 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
- 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.
PORK AND GREEN CHILE POSOLE RECIPE
Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is how I make it."*" See Kitchen Notes for more information or links to special ingredients.
Provided by MJ of MJ's Kitchen
Categories Main Course Soup
Time 2h
Number Of Ingredients 14
Steps:
- Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
- Chop the onion and the garlic.
- Heat a large soup pot over medium heat.
- Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
- Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
- Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
- Add the green chile and more water if you think it needs it. Stir occasionally.
- Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
- Taste. Add more salt if needed.
- Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.
GREEN CHILE CHICKEN POSOLE RECIPE
Even though posole is a traditional holiday dish in New Mexico, it's wonderful at taking the chill off in cold weather. In this house, any type of posole is comfort food."*" See Kitchen Notes for more information or links to special ingredients and substitutions - like if you want to replace posole with canned hominy. You can shorten the cook time by doing so.
Provided by MJ of MJ's Kitchen
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Add the water, posole, chicken thighs, salt, pepper and green chile spice blend to a Dutch oven or soup pot.
- Bring to a boil. Reduce to a simmer and simmer for 30 minutes.
- Remove the chicken thighs and let cool. Once cool, remove meat from the bone, tear and cut chicken into small pieces. You should get 1 ½ - 2 cups of chicken. Any more than 2 cups can be put aside for another use.
- To the posole, add the onion, garlic, oregano, and cumin/coriander. Simmer for 15 minutes. If it starts to get too thick, add more water. I usually end up adding 1 - 1 ½ cups additional water.
- Add the chicken, chile and lime juice. Simmer for another 15 minutes or until posole is tender.
- Taste for seasoning and adjust if needed.
- Serve immediately or let cool and refrigerate until ready to eat. Reheat and serve.
PUMPKIN GREEN CHILI POSOLE
Grab a bowlful & cuddle up when its cold. Mmmmm! The posole is a delicious surprise. I throw this in the crockpot quite a bit & come home to a great dinner.
Provided by F-16 momma
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add chicken, onion, and carrot, cook fo 3-4 minutes or until chicken no longer pink.
- Add celery and bell pepper; cook for 3-4 minutes or until vegetables are slightly tender.
- Stir in pumpkin, broth, green chili, hominy, sour cream, cilantro, and remaining spices/herbs.
- Reduce heat to low; cook, stirring occasionally, for 10-15 minutes or until flavors are well blended.
- CROCK POT INSTRUCTION:.
- Follow step 1-2 as stated above.
- Once chicken is cooked; add to crockpot with remaining ingredients (with exception of sour cream!).
- Cook on low 6-8 hrs; stir in sour cream prior to serving.
Nutrition Facts : Calories 170.4, Fat 6.8, SaturatedFat 2.4, Cholesterol 43.8, Sodium 494.4, Carbohydrate 12.6, Fiber 2.8, Sugar 4.6, Protein 15.2
GREEN CHILE POSOLE (LOW-FAT)
Turkey, hominy, tomatillos, and green chile; what can be wrong? Plus, it is very low in fat and calories.
Provided by Spence M
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray.
- Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips.
- Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 21.2 g, Cholesterol 81.9 mg, Fat 1.9 g, Fiber 3.5 g, Protein 31.7 g, SaturatedFat 0.4 g, Sodium 1027 mg, Sugar 4.9 g
GREEN CHILE PORK POSOLE
Make and share this Green Chile Pork Posole recipe from Food.com.
Provided by Queen Dana
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
- Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.
GREEN CHILE-PORK POZOLE
Provided by Chad Luethje
Categories Soup/Stew Pork Sauté Quick & Easy Dinner Lunch Healthy Hominy/Cornmeal/Masa Chile Pepper Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.
GREEN POZOLE WITH CHICKEN (POZOLE VERDE)
This classic Mexican hominy and chicken stew is full of tangy fresh flavors from roasted tomatillos and chile peppers. Loaded with delicious toppings it's a perfect satisfying meal for dinner any time and gatherings.
Provided by Toni Dash
Categories Main Course
Time 1h5m
Number Of Ingredients 17
Steps:
- Place an oven rack in the top position. Preheat the broiler on high heat.Line 1-2 rimmed baking sheets with foil and spray lightly with non-stick cooking spray (or use a non-stick rimmed baking sheet)
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 16 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 62 mg, Sodium 591 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to the pot then stir in corn, cilantro and juice from 1 lime. Simmer for 5-10 more minutes, then taste and adjust seasonings, if necessary. Enjoy. Serves 4-6.
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- Preheat the broiler and position a rack 4 to 6 inches from the heat. Spread the tomatillos, poblanos and jalapeños on a rimmed baking sheet. Broil for about 10 minutes, turning occasionally, until charred. Transfer to a work surface, then peel and seed the chiles. Finely chop the chiles and tomatillos.
- Meanwhile, in a large saucepan, heat the oil over moderately high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Add the tomatillos, chiles, hominy and stock. Bring to a boil, then reduce the heat and simmer for 45 minutes, until the chicken is tender. Season with salt and pepper.
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- Broil serranos and tomatillos in oven until the chiles are blackened on top—about 15 to 20 minutes.
- Garnish with your favorite toppings—consider: cilantro, avocado, sliced cabbage and/or radishes. Serve caliente.
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