POLLO VERDE RECIPES

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POSOLE VERDE WITH CHICKEN RECIPE | BON APPÉTIT



Posole Verde with Chicken Recipe | Bon Appétit image

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

Provided by Chris Morocco

Yield 6–8 servings

Number Of Ingredients 16

¼ cup olive oil
1 large yellow onion, chopped
6 garlic cloves, sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon dried oregano (preferably Mexican), plus more for serving
1 whole organic chicken (about 4 pounds)
1½ pounds tomatillos, husked, rinsed
4 poblano chiles
3 serrano chiles
2 Cubanelle peppers (or 2 more poblanos)
2 15-ounce cans golden or white hominy, rinsed
Kosher salt, freshly ground pepper
2 cups cilantro leaves with tender stems, plus more for serving
½ small red onion, very finely chopped
Lime slices (for serving)

Steps:

  • Heat oil in a large heavy pot or Dutch oven over medium. Cook yellow onion and garlic, stirring occasionally, until very tender, 12–15 minutes. Add coriander, cumin, and ½ tsp. oregano and cook, stirring constantly, until very fragrant, about 1 minute.
  • Add chicken and 12 cups water. Bring to a simmer and cook, uncovered and reducing heat as needed to maintain a very gentle simmer, until chicken is cooked through (if it isn’t completely submerged, you can turn it once or twice) and legs wiggle easily in their joints, 40–50 minutes. At this point, you can let chicken and broth cool, then chill overnight.
  • Meanwhile, preheat oven to 425?. Spread tomatillos, poblano chiles, serrano chiles, and peppers on a large rimmed baking sheet. Roast, tossing once or twice, until tomatillos are tender and peppers are browned and collapsing, 30–40 minutes. Let cool.
  • Transfer chicken to a cutting board, reserving broth, and let cool until easy to handle. Remove meat from bones and shred into bite-size pieces. Discard bones.
  • Split open chiles and peppers and discard stems and seeds. Discard any skin that can be easily peeled off; otherwise, just leave it on. Reserve baking sheet. Purée tomatillos, chiles, and peppers in a blender until smooth. Stir purée into broth and bring to a simmer.
  • Spread hominy in an even layer on reserved baking sheet and roast, tossing once, until lightly toasted, very fragrant, and just beginning to brown around edges of baking sheet, 12–18 minutes. Scrape into pot with broth.
  • Simmer broth, uncovered and seasoning with salt and pepper as needed, until flavors meld and broth is rich tasting, about 20 minutes. Ladle ½ cup broth into blender. Add 2 cups cilantro and purée until smooth and very bright green, at least 1 minute. Stir chicken into broth and heat through, followed by cilantro purée. Season with salt, if needed.
  • Divide posole among bowls. Top with red onion and cilantro and serve with lime wedges alongside.
  • Do Ahead: Chicken can be cooked 3 days ahead; cool in broth, cover, and chill.

TAMALES DE POLLO CON CHILE VERDE- GREEN CHILE ... - FOOD.COM



Tamales De Pollo Con Chile Verde- Green Chile ... - Food.com image

These tamales are really moist and the filling is full of flavor. You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.If using store bought prepared masa, make sure to use Masa for tamales and not Masa for Tortillas.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 25-30 tamales

Number Of Ingredients 13

1 (8 ounce) package dried corn husks
1 lb tomatillo, husked and rinsed (10-12 medium)
fresh hot green chili pepper, stemmed (roughly 2 - 6 serranos or jalapenos)
4 large garlic cloves, peeled
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
2 cups chicken broth
salt
4 cups cooked chicken, preferably grilled, roasted (about 1 lb.) or 4 cups rotisserie chicken, coarsely shredded (about 1 lb.)
2/3 cup roughly chopped fresh cilantro
10 ounces rich-tasting pork fat, slightly softened but not at all runny (or vegetable shortening if you wish)
1 1/2 teaspoons baking powder
2 lbs fresh coarse-ground corn masa harina flour, for tamales or 3 1/2 cups dried masa harina, for tamales mixed with 2 1/4 cups hot water
1 -1 1/2 cup chicken broth

Steps:

  • Preparing the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
  • Preparing the filling: On a baking sheet, roast the tomatillos about 4 inches below a very hot broiler until soft (they’ll blacken in spots), about 5 minutes; flip them over and roast the other side. Cool and transfer to a food processor or blender, along with all the delicious juice that has run onto the baking sheet. Add the chiles and garlic and process to a smooth puree. Heat the oil in a medium-size saucepan over medium high. When quite hot, add the puree all at once and stir until noticeably thicker and darker, about 5 minutes.(I cover the pot with a splatter screen) Add 2 cups of the broth and simmer over medium heat (I use high heat) until thick enough to coat a spoon quite heavily, at least 10 minutes. I keep it simmering while I shred the chicken. (If you are making a double batch of the recipe, make sure to cook the filling for a longer amount of time.) Taste and season highly with salt, usually about 2 teaspoons. Stir in the chicken and cilantro; cool completely.
  • Preparing the batter: With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the remaining broth. Continue beating for another minute or so, until a ½-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough of the remaining ½ cup of broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think it needs some. For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding a little more broth or water to bring the mixture to the soft consistency it had before.
  • For forming the tamales, separate out 24 of the largest and most pliable husks—ones that are at least 6 inches across on the wider end and 6 or 7 inches long. If you can’t find enough good ones, overlap some of the large ones to give wide, sturdy surfaces to spread the batter on. Pat the chosen husks dry with a towel.
  • Forming the tamales. Cut twenty-four 8- to 10-inch pieces of string or thin strips of cornhusks. One at a time, form the tamales: Lay out one of your chosen cornhusks with the tapering end toward you. Spread about ¼ cup of the batter into about a 4-inch square, leaving at least a 1 ½-inch border on the side toward you and a ¾-inch border along the other sides (with large husks, the borders will be much bigger). Spoon about 1 ½ tablespoons of the filling down the center of the batter. Pick up the two long sides of the cornhusk and bring them together (this will cause the batter to surround the filling). If the uncovered borders of the two long sides you’re holding are narrow, tuck one side under the other; if wide, roll both sides in the same direction around the tamal. (If the husk is small, you may feel more comfortable wrapping the tamal in a second husk.) Finally, fold up the empty 1 ½-inch section of the husk (to form a tightly closed “bottom” leaving the top open), and secure it in place by loosely tying one of the strings or strips of husk around the tamal. As they’re made, stand the tamales on their folded bottoms in the prepared steamer. Don’t tie the tamales too tightly or pack them too closely in the steamer. They need room to expand.
  • Setting up the steamer. Steaming 24 husk-wrapped tamales can be done in batches in a collapsible vegetable steamer set into a large, deep saucepan. To steam them all at once, you need something like the kettle-size tamal steamers used in Mexico or Asian stack steamers, or you can improvise by setting a wire rack on 4 coffee or custard cups in a large kettle. It is best to line the rack or upper part of the steamer with leftover cornhusks to protect the tamales from direct contact with the steam and to add more flavor. Make sure to leave tiny spaces between the husks so condensing steam can drain off.
  • Steaming and serving the tamales: When all the tamales are in the steamer, cover them with a layer of leftover cornhusks; if your husk-wrapped tamales don’t take up the entire steamer, fill in the open spaces with loosely wadded aluminum foil (to keep the tamales from falling over). Set the lid in place and steam over a constant medium heat for about 1 ¼ hours. (depending on the size of the tamales you make, it can take up to 4 hours). Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through.

Nutrition Facts : Calories 299.7, FatContent 16.4, SaturatedFatContent 6.9, CholesterolContent 30.2, SodiumContent 130.5, CarbohydrateContent 29.1, FiberContent 2.7, SugarContent 1.4, ProteinContent 9.8

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