CHICKEN CHORIZO POSOLE
"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 9 servings.
Number Of Ingredients 23
Steps:
- Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
SMOKY PORK POSOLE
A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. Dried guajillo chiles give this dish a bright red color and mild heat that works wonders with smoked pork. For a refreshing crunch, garnish with diced onions, sliced radishes and cilantro.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside.
- Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer.
- Puree the chile-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1368 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
POSOLE
This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 333 calories, Fat 11g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1588mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 27g protein.
PASOLE WITH LINQUICA
A nice flavorful stew with hominy and linquica sausage. Can be vegetarian, leaving out the linquica.
Provided by carole in orlando
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, or dutch oven add all ingredients, and simmer over a low heat, covered until the potatoes are tender, and the flavors blended.
- Use your own discretion on the amount of spices to use.
- Goya's Recaito is a nice addition and gives the stew the cilantro flavor.
- Serve with some hot sauce, and a nice crusty bread.
- Leave out the linquica and it's a great vegetarian stew.
SLOW COOKER PASILLA PULLED PORK LETTUCE WRAPS
Steps:
- Place pork, HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce, onion, garlic, bay leaves, beer and chicken broth in slow cooker. Cook on LOW 8 to 10 hours. Remove pork and shred meat. Add salt and pepper to taste.
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PORK AND CHORIZO POZOLE RECIPE - AARóN SANCHEZ - FOOD …
From foodandwine.com
5/5 (1)Category EntreeAuthor Aarón SanchezTotal Time 55 mins
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper, add to the casserole and cook over moderately high heat, stirring twice, until browned, about 8 minutes. Add 1 piece of the quartered onion, the cloves, the 1 tablespoon of oregano, the bay leaves and 6 cups of the beef broth and bring to a boil. Cover and simmer over moderately low heat until the pork is tender, about 40 minutes. Discard the bay leaves.
- Meanwhile, heat a large cast-iron skillet. In a large bowl, toss the tomatillos, tomatoes, garlic and remaining 3 pieces of onion with 1 tablespoon of the olive oil; season with salt and pepper. Add the vegetables to the skillet and cook over moderately high heat until blistered in spots, about 10 minutes. Transfer the vegetables to a blender.
- In the same skillet, toast the chiles over moderately high heat until slightly darkened, about 2 minutes. Add the remaining 2 cups of beef broth and bring to a simmer; cover the skillet, remove from the heat and let the chiles soften for 5 minutes. Add the chiles and broth to the blender with the vegetables and puree until smooth. Strain the vegetable-chile puree into a bowl. Wipe out the skillet.
- Heat the remaining 1 tablespoon of olive oil in the skillet. Add the chorizo and cook over moderate heat, breaking it up with a spoon, until browned, about 5 minutes. Add the chorizo, hominy and vegetable-chile puree to the casserole and bring the pozole to a simmer. Season with salt and pepper. Garnish the pozole with radishes, onion, cilantro and oregano and serve with lime wedges.
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