Pork And Tomatillo Pozole Food

PORK AND TOMATILLO POZOLE

Steps:

• Preheat oven to 400°. In a large bowl, toss pork shoulder with 1 teaspoon salt, the ancho pepper, cumin and cayenne pepper.
• On a rimmed baking sheet, toss tomatillos, onion, poblanos, jalapeños and garlic with 1 tablespoon olive oil. Roast until soft and browned, 30 to 35 minutes. Cover with foil; let stand 10 minutes. Peel and discard skins from peppers. Place all vegetables in a food processer or blender. Add cilantro with stems and the remaining 1 teaspoon salt. Process until smooth.
• Meanwhile, in a Dutch oven, heat remaining 1 tablespoon oil over high. Brown pork, in batches, about 5 minutes per batch. Discard all but 1 tablespoon of the drippings. Return pork to Dutch oven. Add wine, scraping up any browned bits. Bring to a boil; boil gently until reduced by half, about 5 minutes.
• Add tomatillo mixture and stock to Dutch oven. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes. Add hominy. Continue cooking until pork is tender, about 20 minutes. Stir in sugar; season to taste with salt. Serve pozole with sour cream, queso fresco, cilantro and/or Marinated Slaw.

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
• Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
• Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
• Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

PORK POZOLE IN A TOMATILLO BROTH

Steps:

• In a large pot, add the pork, 4 whole cloves of garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1 1/2 hours, skimming the top as needed.
• Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients, minus the corn and hominy.
• Add a little more water or chicken broth if you like(about 1 1/2 cups). Cook at a low simmer for another 45 minutes or until the meat is tender. Add in the hominy and corn and cook for another 20 minutes. Taste for salt as it cooks down. Garnish with your favorite toppings. Serve with warm corn tortillas or tostadas

POZOLE WITH TOMATILLOS (GREEN POZOLE)

Steps:

• In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.

POSOLE VERDE

Steps:

• For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
• Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
• Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
• When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
• For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.

TOMATILLO POSOLE

Steps:

• In large pot, heat the oil over medium heat.
• Add the onion and cook until it starts to soften.
• Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
• Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
• Add the hominy and broth. Bring to a boil, stirring occasionally.
• Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
• Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
• Serve with toppings of choice.