Pozole Verde Con Hongos Recipes

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POZOLE VERDE CON HONGOS



Pozole Verde Con Hongos image

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Provided by Pati Jinich

Categories     Dinner     Soup/Stew     Tomatillo     Garlic     Poblano     Chile Pepper     Cilantro     Parsley     Onion     Mushroom     Pepper     Hominy/Cornmeal/Masa     Radish     Lime     Vegetarian     Vegan     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Soy Free     Dairy Free

Yield 6 servings

Number Of Ingredients 16

1¼ lb. tomatillos, husks removed, rinsed
2 garlic cloves
3 poblano chiles, halved, seeds removed, coarsely chopped
1 serrano chile, coarsely chopped (optional)
1 cup salted, roasted pumpkin seeds (pepitas)
1 cup chopped cilantro, plus more for serving
1 cup chopped parsley, plus more for serving
3 Tbsp. chopped white onion, plus more for serving
6 cups low-sodium vegetable broth, divided
1½ tsp. kosher salt, divided, plus more
2 Tbsp. vegetable oil
2 lb. mixed mushrooms (such as white button and crimini), thinly sliced
½ tsp. freshly ground black pepper
3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained
2-3 radishes, trimmed, halved, thinly sliced crosswise
Lime wedges and dried oregano (for serving)

Steps:

  • Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
  • Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
  • Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
  • Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
  • Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
  • Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
  • Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.

VEGETARIAN POZOLE VERDE (HOMINY SOUP)



Vegetarian Pozole Verde (Hominy Soup) image

This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.

Provided by Grace Preya.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h6m

Yield 8

Number Of Ingredients 13

½ pound dried pinto beans
½ cup vegetable oil, divided
8 ounces raw shelled pumpkin seeds
1 pound tomatillos - husked, cored, chopped
10 serrano peppers, chopped
1 bunch arugula leaves, chopped
10 leaves fresh spinach, chopped
10 leaves Boston lettuce, chopped
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro leaves
2 quarts vegetable stock, or more as needed
2 (29 ounce) cans white hominy, drained and rinsed
salt and ground black pepper to taste

Steps:

  • Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
  • Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
  • Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
  • Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
  • Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
  • Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g

POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)



Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) image

My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.

Provided by Rick Martinez

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or olive oil
2 large poblano chiles (367 grams), stemmed, seeded and roughly chopped
3 large jalapenos (80 grams), stemmed, seeded and roughly chopped
1 large bunch scallions (187 grams), roughly chopped, green and white parts kept separate
1/2 cup pepitas (65 grams)
4 cloves garlic, lightly crushed
3 tablespoons Diamond Crystal kosher salt (24 grams) or 1 tablespoon plus 1 teaspoon Morton kosher salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
7 medium tomatillos (500 grams), husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
Two 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro (50 grams), roughly chopped
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups total)
Sliced onion, sliced radish, sliced avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

  • Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
  • Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
  • Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
  • need to rinse it out!) and puree until completely smooth.
  • Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.

POZOLE VERDE



Pozole Verde image

In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments - chopped onion, cilantro, chopped chiles, avocado and oregano - so each diner can customize. A squeeze of lime for each serving is vital.

Provided by David Tanis

Categories     soups and stews, main course

Time 4h

Yield 8 servings

Number Of Ingredients 18

1 pound dried pozole, soaked overnight in cold water
1 head garlic, divided into cloves but not peeled
Kosher salt and black pepper
4 pounds boneless pork shoulder, cut into 2-inch chunks
1 small onion
2 bay leaves
6 cloves
1 pound tomatillos, diced, about 2 cups
1 small chayote squash, diced (optional)
2 medium zucchini, diced
Kernels from 3 large ears corn, about 2 cups
1 cup finely diced onion
2 cups roughly chopped cilantro
1/4 cup finely chopped hot green chile, such as serrano or jalapeño
1/4 cup dried oregano
2 firm-ripe avocados, cut into thick slices
Roasted poblano chile strips (optional)
Lime wedges

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.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 29 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 15 grams, Sodium 1134 milligrams, Sugar 5 grams, TransFat 0 grams

POZOLE VERDE DE HONGO



Pozole Verde de Hongo image

This dish was inspired by the traditional indigenous practices I learned growing up as a danzante in a group of ceremonial concheros (practitioners of ritual pre-Columbian dances). This green pozole is expected at every one of our ceremonies, no matter the weather. In our tradition, the day of the dead ceremony lasts all night, ending the next day in a traditional limpia (spiritual cleansing ritual). This dish is that perfect balance of filling and light, helping us last through the night to dance the next day. The term pozole comes from the Nahuatl word pozolli or pozon, which loosely translates to soup or boil using hominy or nixtamalli, a staple that has been part of our cuisine for thousands of years. I've remixed this dish, which traditionally features pork or chicken, into a vegetarian version with mushrooms as the centerpiece.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 head cabbage, shredded
6 radishes, sliced
Kosher salt
2 limes
4 large tomatillos, husked
3 poblano peppers
1 jalapeño
4 cloves garlic, peeled
1 bunch fresh cilantro
3 cups vegetable broth
1 white onion, sliced
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
Freshly ground black pepper
One 25-ounce can white hominy, drained
1 dried bay leaf
1 tablespoon olive oil
15 baby bella mushrooms, sliced
1 bunch spinach (from a 6-ounce bag; about 8 cups)
Corn tortillas, for serving, optional

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!

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