POZOLE VERDE DE HONGO
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
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!
SHRIMP POZOLE
I've seen pozoles using many different kinds of meat, but this is the first shrimp pozole recipe I've found. It sounds awesome :)
Provided by Pinay0618
Categories Stew
Time 42m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot over medium heat and saute onion and peppers until tender, about 4 minutes, stirring occasionally.
- Stir in garlic, oregano, chipotle and tomato paste and continue to saute for about 1 minute.
- Sprinkle in flour and cook about 2 minutes, stirring frequently.
- Stir in water, bouillon cubes and hominy and bring to a boil.
- Reduce heat, add shrimp and simmer, covered, until shrimp turn pink, about 5 minutes.
- Stir in lime juice and cilantro.
- Garnish with diced avocado, sliced lettuce, diced radishes, cheese, chopped onion and lime wedges.
Nutrition Facts : Calories 423, Fat 8.7, SaturatedFat 1.4, Cholesterol 259.4, Sodium 1090.2, Carbohydrate 44.9, Fiber 7.6, Sugar 8.1, Protein 39.9
SHRIMP POZOLE
Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole enriches the basic broth with its own complex flavors, including the nutty-spicy blend of almonds and an ancho chile.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- Shell and devein shrimp; refrigerate shrimp and place shells in a pot. Add 8 onion wedges, 4 cloves garlic, and 3 quarts water. Bring to a boil; reduce heat and simmer 1 hour. Strain, discarding shells; return stock to pot.
- Heat a heavy skillet (preferably cast iron) over medium-high. Cook chile until charred on both sides, about 4 minutes total. Transfer to a heatproof bowl; add 1 cup boiling water, placing a dish on top to keep submerged. Soak until soft, 20 minutes. Remove stem and seeds; reserve liquid.
- Meanwhile, toast almonds in skillet over medium until golden brown, about 5 minutes. Transfer to a plate; let cool. Repeat with sesame seeds, 2 to 3 minutes. Transfer to another plate; let cool. In separate batches, finely grind almonds and sesame seeds in a spice grinder, then combine.
- Place remaining 4 onion wedges and 2 cloves garlic in skillet; cook over medium-high until softened and charred in places, about 10 minutes. Transfer to a blender with chile, 2 tablespoons soaking liquid, 1/3 cup stock, almond-sesame mixture, tomato paste, oregano, and 1 teaspoon salt; pulse to a paste.
- Return skillet to medium-high and blister tomatoes, turning occasionally, until charred in spots, 7 to 9 minutes. Add to pot with remaining stock. Add 1 tablespoon salt; bring to a simmer. Add shrimp and hominy; continue to simmer until shrimp are just cooked through, 4 to 5 minutes.
- Heat oil in a medium skillet over medium-high. Add mole and cook, stirring frequently, until fragrant and slightly thickened, about 3 minutes. Divide soup among bowls and stir about 2 tablespoons mole into each; serve, with tortillas.
SHRIMP AND SCALLOP POSOLE
Categories Tomato Sauté Quick & Easy Dinner Lunch Scallop Shrimp Healthy Cilantro Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in large deep skillet over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add garlic; stir about 30 seconds. Add 3 cups clam juice and next 4 ingredients to skillet; simmer 5 minutes. DO AHEAD Can be made 4 hours ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
- Add shrimp, scallops, and 3 tablespoons cilantro to simmering broth, adding more clam juice to thin if necessary. Simmer until seafood is just opaque in center, about 3 minutes. Season with salt and pepper. Divide among bowls; sprinkle with remaining cilantro.
More about "pozole verde with shrimp recipes"
SHRIMP POZOLE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (11)Total Time 30 minsCategory DinnerCalories 133 per serving
POZOLE VERDE SHRIMP SOUP + VIDEO | KEVIN IS COOKING
From keviniscooking.com
5/5 (6)Calories 252 per servingCategory Soups
- Heat oil in a large stock pot over medium heat. Saute onion, shallots, garlic and 1 thinly sliced Serrano chile until soft, 8 minutes.
- Add half of tomatillo purée to stock pot and cook, stirring often, until thickened, about 5 minutes. Season with salt and pepper. Add 1 cup cilantro to remaining tomatillo purée in blender and blend until smooth; set aside.
- Add hominy, chicken stock and Tabasco Green Pepper Sauce to pot. Bring to a simmer and gently cook over medium-low for 5 minutes. Add shrimp and simmer for 2-3 minutes. Remove from heat. Stir in reserved raw tomatillo-cilantro purée, season with salt and pepper.
43 POSOLE VERDE RECIPE IDEAS | MEXICAN FOOD RECIPES, POSOLE, RECIPES
From pinterest.jp
43 pins1.2K followers
HEARTY POZOLE VERDE RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
20-MINUTE EASY VEGAN POZOLE VERDE - AVERIE COOKS
From averiecooks.com
POZOLE VERDE // MEXICO’S SACRED, SATISFYING STEW - EDIBLE …
From edibleliving.com
POZOLE VERDE WITH SHRIMP | AUDBALL82 | COPY ME THAT
From copymethat.com
POZOLE VERDE WITH CHICKEN + VIDEO! (GLUTEN FREE, & FREEZER FRIENDLY)
From carlsbadcravings.com
POZOLE VERDE - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
EASY SHRIMP POZOLE RECIPE FOR LENT - SMART FUN DIY
From smartfundiy.com
RICK BAYLESS POZOLE VERDE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY POZOLE VERDE | MEXICAN PLEASE
From mexicanplease.com
AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA TABLE
From mylatinatable.com
SHRIMP POZOLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK POZOLE VERDE | SO MUCH FOOD
From somuchfoodblog.com
SHRIMP VERDE - SOLERANY.COM
From solerany.com
SHRIMP POSOLE VERDE - MEALPLANNERPRO.COM
From mealplannerpro.com
WHAT TO SERVE WITH POZOLE VERDE? 7 BEST SIDE DISHES
From americasrestaurant.com
POZOLE VERDE WITH SHRIMP RECIPE
From groups.io
POZOLE VERDE WITH SHRIMP | PUNCHFORK
From punchfork.com
MEXICAN POZOLE VERDE | FEASTING AT HOME
From feastingathome.com
HOT AND SPICY SHRIMP POSOLE WITH TOMATILLOS RECIPE
From foodnewsnews.com
BEST POZOLE VERDE RECIPE - HOW TO MAKE POZOLE VERDE
From goodhousekeeping.com
CHICKEN POZOLE VERDE (WEEKNIGHT EASY RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
SHRIMP POZOLE VERDE - THE COWGIRL GOURMET - GOOGLE SEARCH
From sites.google.com
POZOLE VERDE WITH SHRIMP RECIPE | FOOD NETWORK KITCHEN | FOOD …
From ontherocks.top
POZOLE VERDE (GREEN POZOLE) RECIPE - LOS ANGELES TIMES
From latimes.com
POZOLE VERDE WITH SHRIMP | BONNIEG | COPY ME THAT
From copymethat.com
POZOLE VERDE WITH TURKEY OR CHICKEN | IDIOT'S KITCHEN
From idiotskitchen.com
CHICKEN POZOLE VERDE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORK POZOLE VERDE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN POZOLE VERDE {MEXICAN GREEN POZOLE} - KEY TO MY LIME
From keytomylime.com
SHRIMP AND CHICKEN POZOLé VERDE | RECIPE | POZOLE, MEXICAN FOOD …
From pinterest.ca
SHRIMP POZOLE VERDE - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON BREMZEN | FOOD …
From foodandwine.com
POZOLE VERDE - ELDA'S KITCHEN
From eldaskitchen.com
CHICKEN POZOLE VERDE RECIPE : VIEW RECIPE INGREDIENTS
From yellowstonelocation.galeborg.com
A RECIPE FOR SUMMER: FRESH FISH, SPICY CHILES, LOADS OF CORN
From nytimes.com
POZOLE VERDE SHRIMP SOUP + VIDEO - ELECTRICAL MUSCLE STIMULATION …
From dogrudansatiskanali.com
SEAFOOD POZOLE VERDE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RECIPE FOR POZOLE VERDE WITH PORK | DEPORECIPE.CO
From deporecipe.co
SHRIMP CHILE VERDE (CAMARONES EN CHILE VERDE ... - LA PIñA EN LA …
From pinaenlacocina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love