GREEN CHILE POSOLE WITH PORK RECIPES

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CHILI VERDE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili Verde Recipe: How to Make It - Taste of Home image

This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 05 minutes

Prep Time 20 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 13

4 tablespoons canola oil
4 pounds boneless pork, cut into 3/4-inch cubes
1/4 cup all-purpose flour
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup minced fresh cilantro
1/2 to 1 cup salsa verde
1 can (14-1/2 ounces) chicken broth
Flour tortillas, warmed
Minced fresh cilantro, opitonal

Steps:

  • In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.

Nutrition Facts : Calories 404 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 509mg sodium, CarbohydrateContent 5g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 48g protein.

EASY POSOLE RECIPE - HOW TO MAKE POSOLE



Easy Posole Recipe - How to Make Posole image

This traditional Mexican soup is wonderfully comforting, thanks to slow-cooked pork flavored with hominy, garlic, and chili.

Provided by By Josh Miller

Categories     autumn    winter    comfort food    soup

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 14

3 oz. dried guajillo or ancho chiles
8 c.  reduced-sodium chicken broth, divided
1 tbsp. cumin
1 tbsp. salt
1 tsp. ground black pepper
3 lb. pork shoulder, cut into 2" pieces
3 tbsp. vegetable oil
1 yellow onion, chopped
6 garlic cloves, chopped
2 tsp. dried oregano
2 bay leaves
3 15-oz. cans white or yellow hominy, rinsed and drained
Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
Lime wedges, for serving

Steps:

  • Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can. 
  • Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.
  • Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.
  • In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork. 
  • In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You're going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
  • Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
  • Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more. 
  • Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like. 

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