Green Posole 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 POZOLE WITH CHICKEN

Green Pozole with Chicken image

An easy Green Pozole with Chicken recipe

Categories Chicken Onion Poultry Pumpkin Winter Healthy Gourmet

Yield Makes 6 generous servings

Number Of Ingredients 21

Ingredients

9 cups water
1 Turkish or 1/2 California bay leaf
1 large white onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
2 1/2 teaspoons salt
3 lb skinless boneless chicken thighs
1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 ounce)
1 lb tomatillos, husked
2 fresh jalapeño chiles, quartered (including seeds)
3/4 cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
2 (15-oz) cans white hominy, rinsed and drained
Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano
N/A avocado
N/A romaine
N/A
N/A lime wedges
N/A
Special Equipment
an electric coffee/spice grinder

Steps:

Cook chicken:
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.
Make sauce while chicken cools:
Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.

GREEN POSOLE WITH COD AND CILANTRO

Green Posole with Cod and Cilantro image

The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.

Provided by Chris Morocco

Time 40m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, finely chopped
2 serrano chiles, thinly sliced, divided
8 medium tomatillos (about 1 1/4 pounds), husks removed, rinsed
Kosher salt, freshly ground pepper
1 cup cilantro leaves with tender stems, plus more for serving
1 pound cod fillet
1 (15-ounce) can white hominy, rinsed
1 (8-ounce) bottle clam juice
3 small radishes, trimmed, thinly sliced
Lime wedges (for serving)

Steps:

Heat oil in a large pot over medium. Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6-8 minutes.
Meanwhile, purée tomatillos in a blender until smooth.
Add half of tomatillo purée to pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining purée in blender and blend until smooth; set aside.
Add cod, hominy, clam juice, and 1 cup water to pot. Bring to a simmer and gently cook over medium-low until cod is opaque throughout and beginning to flake, 8-10 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, breaking cod into large chunks; season with salt and pepper.
Divide stew among bowls and top with radishes, cilantro, and remaining chile. Serve with lime wedges.

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

Ingredients

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.

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