Pozole Verdegreen Pozole Food
POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
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 DE HONGO
This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
- To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
- Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
- Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
- In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
- Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!
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- You'll need to simmer the pork shoulder or pheasant legs in the broth, plus enough water to cover, until they are tender enough to shred, about 90 minutes to 2 hours. You can do this up to 5 days in advance if you want, or use leftovers. Basically you simmer the meat (or meats) until tender, then shred, then set aside. Save the cooking liquid.
- Cover the tomatillos with just enough water to cover and boil. Drop the heat to a bare simmer and let this cook for 15 minutes. Move the tomatillos to a blender and add to the blender the sorrel and the chopped chiles. Buzz into a rough puree; you might need to add some of the tomatillo cooking liquid.
- Heat the lard in a Dutch oven or other large, heavy pot and add the tomatillo puree. Cook this over medium-high heat for a couple minutes. Add the ground pumpkin seeds, the shredded meats, the oregano and the epazote if you have some. Add enough of the reserved liquid from cooking the meats to make this a stew. Simmer this gently for 25 minutes. Add salt to taste.
- Serve everyone some of the pozole and let everyone top it with the onion, avocado, cilantro and lime.
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- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover 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; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
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- Pour the green sauce into the cooking liquid 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, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
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Jul 8, 2012 - My son prefers this pozole to the traditional red one. Jul 8, 2012 - My son prefers this pozole to the traditional red one. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ... Food And Drink ...
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From pinterest.com
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From splendidtable.org
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From inmamamaggieskitchen.com
From inmamamaggieskitchen.com
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It comes in two main varieties - red (pozole rojo) and green (pozole verde). Red pozole is made with dried chilies and green pozole is made with fresh jalapenos, cilantro, and tomatillos. Traditionally pozole is made with pork, although green pozole is often made with chicken as well. The ingredient that you will always find in pozole is hominy.
From slenderkitchen.com
From slenderkitchen.com
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Place the blended pozole paste in a medium saucepan. Add the stock and water, as needed, until you get a stew-like consistency. Season with salt to taste, then add the cumin and oregano. Bring to a boil over medium heat, then reduce the heat to low and simmer for 8 to 10 minutes. 5.
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From purewow.com
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