Red And Green Chile Posole Recipes

GREEN CHILE POSOLE

Green Chile Posole image

This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 4h10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pork tenderloin (1 pound), cut into 1-in. pieces
2 cans (15 ounces each) hominy, rinsed and drained
1 can (4 ounces) chopped green chiles
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth, divided
3 tomatillos, husked and chopped
Optional: Sliced avocado, lime wedge, sliced jalapenos, sliced radishes, chopped cilantro and sour cream

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.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.

RED CHILE POZOLE

Red Chile Pozole image

Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland® instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

Provided by Pure Farmland

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 6

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil, divided
1 small yellow onion, peeled and diced (about 1 cup diced)
2 stalks celery, chopped (1/2 cup)
4 cloves garlic, peeled and chopped
1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 ancho chile in adobo sauce
3 tablespoons adobo sauce from can
1 teaspoon ground cumin
1 teaspoon mild chile powder
6 cups low-sodium vegetable broth
1 (15 ounce) can yellow hominy, drained
2 leaf (blank)s bay leaves
½ teaspoon dried Mexican oregano
1 pinch Kosher salt, as desired
8 sprigs sprigs of cilantro, small stems only, or more as needed
1 avocado, peeled and diced
2 medium radishes, thinly sliced
2 fruit (2" dia)s limes, each cut into 6 wedges
2 cups Tortilla chips

Steps:

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g

RED AND GREEN CHILE POSOLE RECIPE

Red and Green Chile Posole Recipe image

Provided by á-6445

Number Of Ingredients 4

Ingredients

Pork meat (shoulder or butt)
Season: salt, lawrys, fresh ground garlic (3-4 cloves)
You do the same thing with the green chicken except use chicken and green sauce. For the green I throw in a bay leaf or two and cumin to the seasoning.
The EASIEST way to do both is to buy the can of Las Palmas, Chile Colorado Sauce (not enchilada) for the red, or the green sauce for green chicken.

Steps:

Boil for about 30 min Add sauce & hominy Continue to boil until meat is tender You can add onion while your boiling the meat too. After you add the hominy and sauce, it takes about another 30 minutes to boil.

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