POSOLE RECIPE GREEN RECIPES

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CLASSIC POSOLE RECIPE | EPICURIOUS



Classic Posole Recipe | Epicurious image

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Provided by Irene Rutigliano

Yield Makes 8 to10 servings

Number Of Ingredients 22

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 2-pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups low-salt chicken broth
1 28-ounce can undrained pinto beans
1 28-ounce can white hominy, drained
1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
1 tablespoon oregano (preferably Mexican)
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
Shredded mild cheddar
Chopped fresh cilantro
Lime wedges
Flour tortillas
Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Steps:

  • Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
  • Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
  • Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
  • Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

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.

KEN'S KICKIN' POSOLE RECIPE | ALLRECIPES
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PINTO POSOLE RECIPE - COOKIE AND KATE
May 11, 2020 · What is posole? Posole, pronounced poh-sOH-lay, is a Mexican stew that typically features shredded pork, dried chilis, hominy and cumin. In Mexico and New Mexico, it’s often …
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NEW MEXICO GREEN CHILE CHICKEN POSOLE - MJ'S KITCHEN
Dec 16, 2015 · Posole is a traditional New Mexico dish during the holidays and one of our traditional dishes for Christmas Eve. Our Christmas Eve version is usually made with pork and red chile. But when we woke up to snow and cold last weekend, I had an early craving for posole and threw together this Green Chile Chicken Posole.
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AUTHENTIC NEW MEXICO POSOLE RECIPE - BOWL ME OVER
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INSTANT POT POSOLE - PORK STEW (POZOLE) - SIMPLY HAPPY FOODIE
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HOMINY RECIPES | ALLRECIPES
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PORK POSOLE RECIPE | MYRECIPES
I've enjoyed previous posole recipes in CL, but this one is absolutely delicious, especially considering how few ingredients and how easy it is to make. Extremely flavorful and easy to whip together on a weeknight. Sure, it needs to simmer for 70 minutes, but that's …
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EASY PORK POSOLE RECIPE | ALLRECIPES
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CHICKEN POSOLE VERDE SOUP RECIPE | ALLRECIPES
Used canned rinsed tomatillos, canned diced green chili’s and 13 can diced Jalapenos. Blended all with the spices. Transferred the meat to a stove top pot Added all together and let it simmer. It was delicious. Thank you. I’ve been looking for a great green posole recipe…
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CHICKEN POZOLE VERDE - ISABEL EATS {EASY MEXICAN RECIPES}
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INSTANT POT POSOLE - PORK STEW (POZOLE) - SIMPLY HAPPY FOODIE
A wonderful Mexican one-pot meal is Posole (the New Mexico spelling, or Pozole, which means ‘Hominy’). Instant Pot Posole – Pork Stew is full of chunks of tender, fall apart pork, poblano …
From simplyhappyfoodie.com
See details