Tomatillo Posole 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.

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

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.

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.

CHICKEN AND TOMATILLO POSOLE

Steps:

• Discard the husks and stems from the tomatillos and rinse them well. Bring water to boil in a 4-quart heavy bottom pot. Cook the whole tomatillos in the boiling water until tender, about 10 minutes, then drain. Blend the tomatillos until smooth, and set aside.
• Combine the stock, onions, chicken meat, garlic, jalapeño peppers, and hominy in the 6-quart stockpot. Bring to a boil, then cover, reduce heat, and simmer 35 minutes. Stir in the pureed tomatillos and salt, and cook until heated. Serve with cilantro, sour cream, and squeeze lime juice over the bowl.

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE

Steps:

• Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

GREEN POSOLE WITH COD AND CILANTRO

Steps:

• Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6-8 minutes.
• Meanwhile, purée tomatillos in a blender until smooth.
• Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.
• Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8-10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
• Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

PORK POZOLE IN A TOMATILLO BROTH

Steps:

• In a large pot, add the pork, 4 whole cloves of garlic, 2 bay leaves, 1 teaspoon oregano, 6 cups of water and 2 teaspoons of salt. Bring to a boil then reduce heat and continue cooking for 1 1/2 hours, skimming the top as needed.
• Using a slotted spoon remove the pork onto a plate. Strain the broth and return it to the pot. Add the pork back in along with all of the remaining soup ingredients, minus the corn and hominy.
• Add a little more water or chicken broth if you like(about 1 1/2 cups). Cook at a low simmer for another 45 minutes or until the meat is tender. Add in the hominy and corn and cook for another 20 minutes. Taste for salt as it cooks down. Garnish with your favorite toppings. Serve with warm corn tortillas or tostadas

POZOLE VERDE

Steps:

• Pull off the husks of the tomatillos and give them a good rinse.
• De-stemming these is optional.
• Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.
• Flip the poblanos over after 15-20 minutes.
• The poblanos will need about 30 minutes total to fully roast.
• Remove the poblanos from the oven and let them cool down for a few minutes.
• Pull off and discard as much of the poblano skin as you can.
• De-stem and de-seed.
• Add the following green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro.
• Add the poblanos and tomatillos to the blender and combine well with the other ingredients.
• Add a dollop of oil to a saucepan or Dutch oven over medium heat.
• Pour in the green sauce from the blender and cook for a few minutes.
• Drain and rinse hominy.
• If you want a soupier version, use just 28 ounces.
• Add the hominy to the green sauce.
• Add the two chicken breasts to a pan and cover with 2 quarts of stock.
• Be sure there is enough liquid to submerge the chicken breasts.
• Add 1/2 onion, 10 sprigs cilantro, a pinch of salt and some freshly cracked black pepper.
• Bring to a boil and then reduce heat to a simmer.
• Cook the chicken for 20 minutes or until the chicken is no longer pink inside.
• Set the chicken aside to cool.
• Save the cooking liquid.
• Shred the chicken using two forks.
• Strain the cooking liquid to remove onion and cilantro bits.
• Add the shredded chicken and cooking liquid to the pan with the green sauce along with the chicken cooking liquid.
• Add 1 teaspoon Mexican oregano, 1 teaspoon salt, and some freshly cracked black pepper.
• Let simmer for 15 minutes or until the hominy is heated through.
• Serve immediately with a squeeze of lime.

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.

VEGAN POZOLE (POSOLE VERDE)

Steps:

• In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 - 30 minutes. Add lime juice and season to taste.
• Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.
• In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 - 8 hours or HIGH for 3 - 4. Add lime juice and season to taste.
• Serves 4 - 6
• Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.
• Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

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.

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.