Green Chile Posole Recipes

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GREEN CHILE PORK POSOLE



Green Chile Pork Posole image

Hominy offers a pleasing corny flavor that complements the green chiles and tomatillos (in the salsa verde) in this classic New Mexican favorite. Serve with whole grain or corn tortillas for a satisfying supper.

Provided by BHG Test Kitchen

Time 6h25m

Number Of Ingredients 12

2 15.5 ounce can hominy, rinsed and drained
1 16 ounce jar salsa verde
1 14.5 ounce can reduced-sodium chicken broth
2 4 ounce can diced green chiles, undrained
1 cup coarsely chopped onion (1 large)
1 tablespoon ground cumin
4 garlic, minced
1 teaspoon dried oregano, crushed
0.25 teaspoon crushed red pepper
12 ounce pork tenderloin, cut into ½-inch cubes
Snipped fresh cilantro
6 6-7 whole grain tortillas, warmed*

Steps:

  • In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles, onion, cumin, garlic, oregano, and crushed red pepper. Stir in meat.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  • To serve, sprinkle each serving with cilantro. Serve with tortillas.

Nutrition Facts : Calories 271 kcal, Carbohydrate 40 g, Cholesterol 37 mg, Protein 22 g, SaturatedFat 1 g, Sodium 784 mg, Sugar 5 g, Fat 6 g, UnsaturatedFat 4 g

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

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.

CHILE-CHICKEN POSOLE



Chile-Chicken Posole image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, diced
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large white onion, diced
1 jalapeno pepper, chopped (remove seeds for less heat)
2 cloves garlic, minced
3 6-ounce cans whole green chiles, drained
1 cup fresh cilantro
4 cups low-fat, low-sodium chicken broth
2 15-ounce cans hominy, drained
Sliced avocado and radishes and/or baked corn chips, for garnish (optional)

Steps:

  • Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes. Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes. Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
  • Photograph by Antonis Achilleos

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

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

GREEN CHICKEN POZOLE



Green Chicken Pozole image

Make and share this Green Chicken Pozole recipe from Food.com.

Provided by TishT

Categories     Whole Chicken

Time 2h30m

Yield 15 serving(s)

Number Of Ingredients 16

1 whole chicken
1 (32 ounce) can chicken broth
1 (32 ounce) can white hominy
3 medium onions, chopped fine
1 bunch cilantro, chopped fine
6 -7 cloves garlic, whole
2 -3 pork chops
salt and pepper
garlic salt
2 (14 ounce) cans Las Palmas Green Chili Sauce or 2 (14 ounce) cans El Torito Enchilada Green Chili Sauce
1 (8 ounce) can El Patio jalapeno chili sauce (for extra heat) (optional)
Menudo Spice Mix (if you can find it) (optional)
oregano, course
cilantro, chopped
onion, chopped
lemon, sliced

Steps:

  • Boil chicken and pork together for about 1 hour in water.
  • While it's cooking put 2 chopped onions and whole garlic clove.
  • Skim off fat about every 15-20 minutes.
  • Add chili and let cook another 15 minutes.
  • Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
  • When served, crush oregano, cilantro, onion and squeeze lemon to taste.

GREEN CHILE PORK POSOLE



Green Chile Pork Posole image

Make and share this Green Chile Pork Posole recipe from Food.com.

Provided by Queen Dana

Categories     Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups onions, chopped
1 cup celery, chopped
4 garlic cloves, chopped
1 lb pork tenderloin, cut into 1/2-inch cubes
5 cups reduced-sodium chicken broth (may need more)
2 (15 ounce) cans yellow hominy, drained (can use white instead of yellow)
12 ounces fresh tomatillos, husked, rinsed, and coarsely chopped
2 (7 ounce) cans diced mild green chilies, drained
4 teaspoons ground cumin
4 teaspoons chili powder
1/4 cup chopped fresh cilantro, plus additional (to garnish)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
  • Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

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