BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS
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
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
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
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
PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA
Provided by Emily Ellyn, Food Network Star Season 8 Finalist
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
- Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
- Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
- For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
- Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.
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EASY POZOLE VERDE
From mexicanplease.com
4.2/5 (41)Total Time 1 hrServings 6Calories 478 per serving
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- 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. I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional. Bring to a boil and then reduce heat to a simmer. Cook the chicken until no longer pink inside, about 20 minutes. Once cooked, set the chicken aside to cool on a plate and then shred using two forks. Save the cooking liquid.
- Add the remaining 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. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
VEGAN POZOLE (POSOLE VERDE RECIPE) - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (25)Total Time 35 minsCategory EntreeCalories 287 per serving
- 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.
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