Green Chile Posole With Black Beans Recipes

GREEN CHILE POSOLE

Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

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 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, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

GREEN CHILE POSOLE WITH BLACK BEANS

Green Chile Posole with Black Beans image

This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled, dried corn kernels called hominy, is a popular holiday dish in the Southwest. This green version with beans is easy and festive.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h45m

Number Of Ingredients 17

Ingredients

1 poblano chile
1/2 pound fresh tomatillos, husks removed
2 serrano chiles, stemmed, quartered, and seeded
1/2 medium yellow onion, diced medium
4 garlic cloves, chopped
1 cup roughly chopped fresh cilantro, plus more for serving
1/2 cup roughly chopped fresh parsley
1 ounce baby spinach leaves (1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground allspice
6 cups low-sodium vegetable or chicken broth
2 cans (15 ounces each) hominy, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
Coarse salt
Grated Monterey Jack cheese, for serving

Steps:

Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.
In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.
Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.

Nutrition Facts : Calories 162 g, Fat 2 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g

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