Posole Verde Recipes

POSOLE VERDE

Steps:

• Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
• Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
• Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
• Add the potatoes and hominy and simmer until the potatoes are tender.
• Shred the cooled chicken.
• Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
• Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
• Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.

POZOLE VERDE

Steps:

• Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)
• Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.
• Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.
• Serve in large bowls. Pass garnishes separately.

CHICKEN POSOLE VERDE SOUP

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

BIG PAPPY'S POSOLE VERDE WITH TOMATILLOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
• Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
• Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
• Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

POZOLE VERDE

Steps:

• Season pork with 2 tablespoons salt and 1/2 teaspoon pepper. Place in a pot with broth, half the onion, garlic, and 10 cups water. Bring to a boil, skimming impurities from surface. Reduce heat to low; stir in bay leaves, cloves, and oregano. Simmer, partially covered, until pork is fork-tender, 1 1/2 to 2 hours. Remove onion, garlic, bay leaves, and cloves.
• Meanwhile, combine remaining onion, tomatillos, poblanos, jalapenos, cilantro, and oil in a blender; puree until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened slightly and deep green, 12 to 15 minutes. Stir into soup with hominy and simmer for 10 minutes. Serve with jalapeno, cilantro, avocado, radishes, cabbage, lime wedges, and tortillas.

CHICKEN POSOLE VERDE

Steps:

• In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
• In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
• In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
• Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
• Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.