Posole With Chorizo Mushrooms And Greens Recipes

POZOLE VERDE RECIPE

Steps:

• Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
• Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
• Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
• Pour 2 cups of water and blend until you'll have a smooth sauce.
• Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
• Shred the chicken and place it in a bowl (read note 2).

SAUTEED GREENS N' SHROOMS

Steps:

• Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

POSOLE WITH CHORIZO, MUSHROOMS AND GREENS RECIPE

Steps:

• If using fresh or frozen posole, add 1 - 2 Tbsp. olive to the pot over medium low. When hot, add the onion and cook until translucent.
• Add 6 cups water/stock to a soup pot and bring to a boil. Add the posole, garlic, chile powders, oregano, and cumin/coriander mix. Reduce to a simmer and simmer for an hour or longer until just tender.
• In another skillet saute the chorizo quickly on high heat until browned (a couple of minutes). Add to the soup pot after the posole has cooked for an hour. (go to "Finishing Instructions")
• If using canned hominy, brown the chorizo in a soup pot for 2 minutes on medium.
• Reduce to medium low, add the onion and saute' for 2 minutes.
• Add the hominy and 6 cups water/stock and bring to a boil.
• Add the garlic, chile powders, oregano, and cumin/coriander mix.
• Add the sliced mushrooms.
• Reduce to a simmer and cook for 20 minutes. Add additional water or stock as needed.
• Add the Swiss chard. Taste and season with salt as needed.
• Simmer for another 10 minutes or until the posole and chard are tender.
• Stir in the lime juice and serve. Squeeze a wedge of lime over each serving.
• Serve with warm tortillas.
• Top with any or all of the following: chopped cilantro, sliced radish, queso fresco or cotija cheese, chopped scallion, red chile or salsa, avocado, additional lime.

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

CHICKEN AND CHORIZO POZOLE

Steps:

• Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
• Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
• Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
• Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.

POZOLE VERDE DE HONGO

Steps:

• Prep the fixings: Put the cabbage and radishes in a large bowl with 1/2 cup of water and a dash of salt. Squeeze over the juice of 1 of the limes.
• To make the salsa verde, roast the tomatillos, poblano peppers and jalapeño on the stovetop directly over the gas flame at medium-high heat until they are a little charred all around, about 4 minutes. Remove the seeds and stems from the poblanos and jalapeño.
• Into a blender or food processor, add the garlic, cilantro leaves, 1/2 cup of the vegetable broth, half the onion, the poblano peppers, jalapeño, tomatillos, juice of remaining lime, 1/2 teaspoon each of the garlic powder, onion powder and cumin and salt and pepper to taste and puree until liquified.
• Put the hominy in a large pot with the remaining vegetable broth, 4 cups water and bay leaf. Bring to a boil, then lower the heat to medium and cook for 5 minutes or to preferred hominy consistency.
• In a separate pan over medium heat, add the oil. Saute the mushrooms and remaining onions with the remaining 1/4 teaspoon each of garlic powder, onion powder and cumin and salt and pepper to taste for 5 minutes, just to flavor the mushrooms a little.
• Add the salsa verde, sautéed mushrooms and onions and spinach to the pot with the hominy and give it a good mix until the spinach wilts slightly and warms through. Serve in bowls and garnish the top with the shredded cabbage and sliced radish. Grab a spoon and dip in your favorite rolled-up corn tortilla!

CLASSIC POSOLE

Steps:

• For pork:
• 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.
• For posole:
• 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.