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.
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.
LAND OF ENCHANTMENT POSOLE
My family named this spicy soup after our state moniker, "New Mexico, Land of Enchantment." We usually make it around Christmas when we have lots of family over...and we never have leftovers. -Suzanne Caldwell Artesia, New Mexico
Provided by Taste of Home
Time 1h15m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne. , Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.
Nutrition Facts : Calories 430 calories, Fat 29g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1266mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 3g fiber), Protein 27g protein.
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