Posole Verde Food

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.

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.

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 (MEXICAN HOMINY AND CHICKEN)

Steps:

• Rinse nixtamal thoroughly in a strainer.
• Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
• Simmer gently, loosely covered about 2 hours, or until tender.
• Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
• While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
• Bring chicken to boil, reduce heat, cover and simmer 1 hour.
• Strain and measure broth, adding water if necessary to equal 8 cups.
• Shred meat, discarding skin and bones.
• Set aside broth and chicken.
• When nixtamal is tender, remove it to bowl.
• Rinse the pot and return cooked nixtamal to pot.
• Wash poblano chiles and discard stems and seeds.
• Cut into chunks.
• Wash cilantro and cut off tips of stems.
• Place chiles and cilantro in blender with a cup of water and whirl.
• Slice one of the onions.
• Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
• Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
• Add chicken and cook 15 more minutes.
• Dice remaining onion and place in small bowl.
• Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.

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.

CHICKEN POSOLE VERDE

Steps:

• In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
• In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
• In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
• Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
• Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.

POZOLE VERDE CON HONGOS

Steps:

• Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
• Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
• Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
• Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
• Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
• Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
• Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.