Pumpkin Green Chili Posole Recipes

CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE

Steps:

• Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
• Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
• Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
• Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
• Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
• Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

POSOLE: CREAMY PUMPKIN SEED & GREEN CHILE

Steps:

• Preheat broiler with oven rack 3 in from heat.
• Set yellow onion, poblanos, Serrano, tomatillos, and garlic on a rimmed baking sheet.
• Broil, turning, until vegetables are browned to blackened all over, 15-30 min, moving them to a bowl as browned. Let cool.
• Toast ancho chiles in a large pot over med heat until fragrant, pressing down with tongs and turning occasionally about 3 min.
• Turn off heat.
• Peel and seed poblanos and Serrano.
• Peel garlic.
• Whirl Serrano, garlic, onion, tomatillos and any juices, and 1/2 c pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook).
• Coarsely chop poblanos and add to pot.
• Stir in hominy, 5 c broth, 2 tsp oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
• Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
• Ladle posole into bowls and serve with additional pepitas and oregano, and other accompaniments to taste

PUMPKIN GREEN CHILI POSOLE

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add chicken, onion, and carrot, cook fo 3-4 minutes or until chicken no longer pink.
• Add celery and bell pepper; cook for 3-4 minutes or until vegetables are slightly tender.
• Stir in pumpkin, broth, green chili, hominy, sour cream, cilantro, and remaining spices/herbs.
• Reduce heat to low; cook, stirring occasionally, for 10-15 minutes or until flavors are well blended.
• CROCK POT INSTRUCTION:.
• Follow step 1-2 as stated above.
• Once chicken is cooked; add to crockpot with remaining ingredients (with exception of sour cream!).
• Cook on low 6-8 hrs; stir in sour cream prior to serving.

GREEN CHILE POSOLE

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.

PUMPKIN POSOLE

Steps:

• HEAT oil in a large saucepan over medium-high heat.
• Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
• Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
• STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
• Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

NEW MEXICO GREEN-CHILE POZOLE

Steps:

• If using dried hominy, bring hominy and 6 quarts water to a boil in a large pot (do not salt). Reduce heat to medium-low, and simmer until pointed tip can be pinched off and hominy is tender, about 2 hours. Transfer hominy to a bowl using a slotted spoon; let cool for 5 minutes. Pinch off the pointed tip of each kernel; discard. Return hominy to pot with liquid, and simmer until tender, about 1 hour and 45 minutes. Let stand.
• Meanwhile, place pork in a large pot; cover with water by 2 inches (about 3 quarts). Add parsley and garlic, and bring to a boil. Skim top layer of foam and fat from pot using a ladle. Reduce heat to medium-low; stir in oregano. Simmer, partially covered, until meat is falling off the bone, about 3 hours. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones. Shred meat, and cover.
• Meanwhile, fill a small pot with water, and bring to a boil. Add tomatillos; simmer until tender, about 10 minutes. Transfer tomatillos to a medium bowl using slotted spoon; reserve cooking liquid if using canned hominy.
• Heat a large skillet over medium heat. Toast pepitas, shaking and stirring often, until golden and popping, 10 to 12 minutes. Transfer to tomatillos. Add jalapenos, cilantro, onion, and 1 1/2 cups reserved hominy cooking liquid (use reserved tomatillo cooking liquid if using canned hominy). Let cool for 5 minutes. Working in batches, puree mixture in a blender until smooth, adding up to 1/2 cup more cooking liquid if needed.
• Heat oil in a large skillet over medium-high heat until surface is shimmering. Add tomatillo puree and 1/2 teaspoon salt, stirring constantly as it spatters. Reduce heat to medium; simmer gently, stirring occasionally, until thick and color deepens, about 15 minutes.
• Stir 1 tablespoon salt and the tomatillo mixture into reserved pork broth (8 cups; add reserved hominy or tomatillo cooking liquid if needed). Bring to a boil; add pork. Reduce heat, and simmer gently until heated through, about 10 minutes. Stir in cooked or canned hominy, and season with salt and pepper. Simmer until heated through, about 5 minutes.

GREEN POZOLE WITH CHICKEN

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.