Posole Verde Food

POSOLE VERDE

Steps:

• Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
• Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
• Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
• Add the potatoes and hominy and simmer until the potatoes are tender.
• Shred the cooled chicken.
• Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
• Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
• Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.

AUTHENTIC POZOLE VERDE RECIPE

Steps:

• Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
• Once cooked, remove the chicken breasts and cool before shredding and setting aside.
• Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
• Cook the bacon in a frying pan, drain the fat, and set aside.
• In a large pot, add the bacon, the rinsed hominy, and the chicken stock and cook over medium-low heat.
• Sautee 1/4 onion, 5 cloves of garlic, peppercorns, thyme, oregano, the clove, and the jalapeno (optional) for 3-5 minutes.
• Add the above ingredients to a blender with the tomatillos, spinach, radish leaves, and cilantro and blend until smooth. Add to a frying pan with 1 tsp of olive oil and saute for approximately 5 minutes.
• Add the above ingredients and the shredded chicken to the pot with the bacon, hominy and chicken stock and add salt to taste. Bring to a boil for about 15 minutes.
• Serve hot with garnishes

MEXICAN POZOLE VERDE (GREEN POZOLE )

Steps:

• In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, cumin and pepper to a boil. Add the chicken breasts, cover and simmer gently over low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return the chicken back to the stock.
• In a blender, add one cup of water. Add tomatillos, onion, garlic, poblanos and jalapeno garlic. Blend until smooth, scraping down sides if necessary.
• In a skillet, heat the oil and add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. To the blender ( it's ok if its not rinsed) ladle in 1 cup of broth from the chicken soup pot, set aside.
• Pour the cooked Verde sauce into the chicken soup pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat.
• Add the cilantro and their tender stems into the blender with the chicken stock, cover tightly with a kitchen towel and blend until smooth. Add the reserved 1 cup of hominy. Blend again until smooth. If you need more liquid to get the blender going, just ladle from the pot. Add this to the soup.
• Taste the soup. Season with salt, pepper and cook on warm just until heated through -do not boil, or you will lose the lovely color. If soup lacks depth, add more salt and or a couple of chicken bouillon cubes ( or a couple teaspoons of chicken boullion paste or even a splash of soy sauce). The goal here is to get enough depth in the soup to balance out the tartness from the tomatillos and heat from the chilies.
• Serve the Posole in bowls, along with sour cream and any or all of the sides, letting people add whatever toppings they want.

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.

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
• need to rinse it out!) and puree until completely smooth.
• Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

POZOLE VERDE WITH SHRIMP

Steps:

• Fill a large stockpot with 6 cups of water and bring to a boil. Add the hominy, bay leaves and 1 teaspoon salt and lower the heat to a simmer. Cook until the hominy is tender and slightly puffed, 15 to 20 minutes.
• Meanwhile, add the sesame seeds, pumpkin seeds, tortillas and 2 cups water to a blender and puree until smooth.
• When the hominy are puffed, add the pumpkin seed mixture to the stockpot and stir to combine. Simmer on low as you prepare the salsa verde.
• To make the salsa verde, add the tomatillos, cilantro, garlic, serrano, yellow onion and 1 cup water to the same blender and puree until smooth. You may need to do this in batches depending on the size of your blender.
• Add the oil to a large skillet over medium heat. When the oil is hot and shimmering, carefully add the salsa verde and cinnamon stick. Partially cover the skillet with a lid until the salsa stops splattering and starts to simmer slowly. Uncover the skillet and continue to cook until the salsa is dark green and starts to thicken, about 15 minutes.
• Transfer the salsa verde and cinnamon to the stockpot with the hominy mixture and continue to simmer to allow the flavors to meld, 15 to 20 minutes. You may notice that the mixture separates just a bit, but it will come together as it simmers. Taste and season with salt, about 1 tablespoon. Using a slotted spoon, remove the cinnamon stick and bay leaves. The broth should have a slightly thickened consistency, like heavy cream. If it's too thin, cook for 5 to 10 minutes more. If it's too thick, add 1/2 cup water.
• Slice the shrimp in half crosswise and sprinkle with 1 teaspoon salt. Remove the stockpot from the heat and immediately add the shrimp to the stockpot. The shrimp will cook with the carryover heat, turning pink and being fully cooked in 3 to 5 minutes.
• Using a slotted spoon, scoop some of the hominy and shrimp mixture into deep bowls, about 1 cup per serving. Ladle some of the verde broth into each bowl and garnish with radishes, red onion, avocado, cabbage and a pinch of dried oregano. Serve with tostadas and lime wedges.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.