GREEN POSOLE RECIPES

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GREEN CHILE POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Green Chile Posole Recipe: How to Make It - Taste of Home image

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

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

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.

MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN ...



Mexican Chicken Pozole Verde Recipe - Anya von Bremzen ... image

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro and green chiles. More Mexican Recipes

Provided by Anya von Bremzen

Categories     Chicken

Total Time 1 hours 15 minutes

Yield 6 to 8

Number Of Ingredients 14

7 cups chicken stock or low-sodium broth
2 cups water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Three 15-ounce cans of hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving

Steps:

  • In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.
  • Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes.
  • Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin.
  • Skim any fat from the cooking liquid and reserve.
  • In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side.
  • With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
  • In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
  • Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
  • Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

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GREEN CHILE POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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