GREEN CHILE PORK POSOLE RECIPES
GREEN CHILE POSOLE RECIPE: HOW TO MAKE IT
This recipe combines parts of my nanny’s and my mother’s recipes that I learned when I was very young. An optional sprinkling of queso fresco over the top is an absolute delight in my opinion. —Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 10 minutes
Prep Time 10 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings (2 qt.)
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 1/4 cup 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, FatContent 3g fat (1g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1457mg sodium, CarbohydrateContent 17g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 17g protein.
GREEN CHILE STEW WITH PORK RECIPE | ALLRECIPES
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Provided by Christine L.
Categories Pork Stew
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours 0 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
- Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
- Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.
Nutrition Facts : Calories 462 calories, CarbohydrateContent 9 g, CholesterolContent 102.1 mg, FatContent 29.8 g, FiberContent 1.9 g, ProteinContent 37.6 g, SaturatedFatContent 9.3 g, SodiumContent 602.7 mg, SugarContent 4.8 g
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A nourishing soup made with hominy and meat, pozole is prepared in a variety of ways throughout Mexico. Here, jalapeno, garlic, chiles and cilantro create the base for a deep green sauce that gets cooked with chicken and hominy until perfectly tender.
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Reviews 4.7
Total Time 30 minutes
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Reviews 4.7
Total Time 30 minutes
Category main-dish
Cuisine mexican
Calories 385 per serving
- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
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I had posole for the first time as a high schooler living abroad in Cuernavaca. Most weekends, my friends and would go to bars with my host mother, and she would get us drunk on cheap tequila. On one particular hungover morning, she loaded me into the back of her Jeep, took me to a restaurant in the mall, and ordered me my first bowl of posole. The space was drab and cramped, and there wasn't even a menu, but that posole brought me back to life. t was nourishing like a cup of broth on a sick day—bright with lime, rich from the chiles and pork. It was soup, plain and simple. And in that moment it was everything I wanted.Before posole was my hangover cure, it was a ceremonial dish for ancient Aztecs—corn was considered a sacred crop. Pork was added later when the Spaniards arrived in the 16th century and brought over pigs. These days, the stew is found all across Mexico, typically made by families on weekends or special occasions because there's a lot of labor involved—from cooking the pork to making the chile sauce to the nixtamalization of the corn (soaking it in pickling lime so the kernel softens and sheds its skin).Posole is the choose-your-own-adventure of Mexican cuisine. Start with a stew speckled with chewy bits of hominy and seasoned with lime and braised pork. Depending on the region, that soup could be green from jalapeños and tomatillos (if you're in Guerrero) or red from guajillo or ancho chiles (in areas such as Mexico City and Jalisco). Then, choose from a selection of toppings: finely chopped onions, sliced avocado, lime, radishes, lettuce, queso fresco. Go big, or keep it simple. That's the true beauty of posole: No two bowls look or taste exactly alike.
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