Pozole With Tomatillos Green Pozole Food

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Big Pappy's Posole Verde with Tomatillos image

This wonderful posole is filled with the flavors of tomatillos and poblanos. Perfect for cool fall evenings. Serve with a dollop of sour cream and a sprinkle of Tajin®.

Provided by Paul Lines

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound fresh tomatillos, husks removed
1 pound poblano peppers
1 drizzle olive oil
1 cup water
1 tablespoon olive oil
2 pounds skinless, boneless chicken breasts, cubed
1 medium white onion, diced
4 cups chicken broth
2 serrano peppers, chopped
4 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons chipotle chile powder
salt to taste
¼ cup cornmeal

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.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 12.6 g, Cholesterol 61.6 mg, Fat 6 g, Fiber 3.6 g, Protein 24.8 g, SaturatedFat 1.1 g, Sodium 660.5 mg, Sugar 4.7 g

TOMATILLO POSOLE

Tomatillo Posole image

Make and share this Tomatillo Posole recipe from Food.com.

Provided by JillAZ

Categories Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons oil
1 cup sliced onion
4 ounces chopped green chilies
1 tablespoon minced garlic
1 tablespoon chopped shallot
2 1/2 cups chopped cooked chicken
30 ounces hominy, drained
3 1/2 cups chicken broth
16 ounces salsa verde (green salsa)
5 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
shredded lettuce
cheese
chopped tomato
sour cream
chopped avocado
chopped onion
chopped cilantro

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.

Nutrition Facts : Calories 496.9, Fat 20.1, SaturatedFat 3.8, Cholesterol 65.6, Sodium 2164.2, Carbohydrate 45.9, Fiber 8, Sugar 9.7, Protein 32.4

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