Pork Pozole In A Tomatillo Broth 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.

PORK POSOLE

Steps:

• Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
• Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
• To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.

PORK AND GREEN CHILE POSOLE

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.

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.

POZOLE VERDE

Steps:

• Season pork with 2 tablespoons salt and 1/2 teaspoon pepper. Place in a pot with broth, half the onion, garlic, and 10 cups water. Bring to a boil, skimming impurities from surface. Reduce heat to low; stir in bay leaves, cloves, and oregano. Simmer, partially covered, until pork is fork-tender, 1 1/2 to 2 hours. Remove onion, garlic, bay leaves, and cloves.
• Meanwhile, combine remaining onion, tomatillos, poblanos, jalapenos, cilantro, and oil in a blender; puree until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened slightly and deep green, 12 to 15 minutes. Stir into soup with hominy and simmer for 10 minutes. Serve with jalapeno, cilantro, avocado, radishes, cabbage, lime wedges, and tortillas.

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.