GREEN CHILE-PORK POZOLE
Provided by Chad Luethje
Categories Soup/Stew Pork Sauté Quick & Easy Dinner Lunch Healthy Hominy/Cornmeal/Masa Chile Pepper Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
NEW MEXICO GREEN-CHILE POZOLE
Dried hominy (hulled and dried kernels of corn) adds an incomparable corn flavor to this soup, but canned hominy is commonly used as a substitute.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h45m
Yield Makes 12 cups
Number Of Ingredients 12
Steps:
- If using dried hominy, bring hominy and 6 quarts water to a boil in a large pot (do not salt). Reduce heat to medium-low, and simmer until pointed tip can be pinched off and hominy is tender, about 2 hours. Transfer hominy to a bowl using a slotted spoon; let cool for 5 minutes. Pinch off the pointed tip of each kernel; discard. Return hominy to pot with liquid, and simmer until tender, about 1 hour and 45 minutes. Let stand.
- Meanwhile, place pork in a large pot; cover with water by 2 inches (about 3 quarts). Add parsley and garlic, and bring to a boil. Skim top layer of foam and fat from pot using a ladle. Reduce heat to medium-low; stir in oregano. Simmer, partially covered, until meat is falling off the bone, about 3 hours. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones. Shred meat, and cover.
- Meanwhile, fill a small pot with water, and bring to a boil. Add tomatillos; simmer until tender, about 10 minutes. Transfer tomatillos to a medium bowl using slotted spoon; reserve cooking liquid if using canned hominy.
- Heat a large skillet over medium heat. Toast pepitas, shaking and stirring often, until golden and popping, 10 to 12 minutes. Transfer to tomatillos. Add jalapenos, cilantro, onion, and 1 1/2 cups reserved hominy cooking liquid (use reserved tomatillo cooking liquid if using canned hominy). Let cool for 5 minutes. Working in batches, puree mixture in a blender until smooth, adding up to 1/2 cup more cooking liquid if needed.
- Heat oil in a large skillet over medium-high heat until surface is shimmering. Add tomatillo puree and 1/2 teaspoon salt, stirring constantly as it spatters. Reduce heat to medium; simmer gently, stirring occasionally, until thick and color deepens, about 15 minutes.
- Stir 1 tablespoon salt and the tomatillo mixture into reserved pork broth (8 cups; add reserved hominy or tomatillo cooking liquid if needed). Bring to a boil; add pork. Reduce heat, and simmer gently until heated through, about 10 minutes. Stir in cooked or canned hominy, and season with salt and pepper. Simmer until heated through, about 5 minutes.
PORK AND GREEN CHILE POSOLE
Not only is it tasty, but it's made in a slow cooker too!
Provided by Geoffry Le Cher
Categories Other Soups
Time 4h15m
Number Of Ingredients 17
Steps:
- 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
- 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
- 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
- 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.
GREEN CHILE PORK POSOLE
Make and share this Green Chile Pork Posole recipe from Food.com.
Provided by Queen Dana
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
- Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.
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