Green Chile Pork Posole Recipes

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.

NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)

Steps:

• If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
• Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
• Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
• Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
• Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
• Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
• Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
• Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.

GREEN CHILE PORK POSOLE

Steps:

• In a 3 1/2- or 4-quart slow cooker combine hominy, salsa, broth, chiles, onion, cumin, garlic, oregano, and crushed red pepper. Stir in meat.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
• To serve, sprinkle each serving with cilantro. Serve with tortillas.

PORK AND GREEN CHILE POSOLE

Steps:

• 1. In skillet, heat oil to shimmer and add pork, onion, garlic, salt and crushed red pepper. Sauté meat and onion mixture until onions are translucent and the pork juices run clear.
• 2. Remove contents of skillet to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.
• 3. Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, giving a stir after about 1 hour. Check for seasoning and add additional as necessary. Reduce to low/warm and cover and heat for an additional 2 hours.
• 4. 30 minutes before service, raise temp back to high and add last can of hominy and frozen corn. Check for seasoning and add additional as necessary. Ladle into bowls and garnish with fresh cilantro and Cotija cheese. Serve with warm tortillas.

PORK AND GREEN CHILE POSOLE RECIPE

Steps:

• Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.
• Chop the onion and the garlic.
• Heat a large soup pot over medium heat.
• Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat. Cook and stir for 2 minutes.
• Reduce the heat to medium. Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.
• Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".
• Add the green chile and more water if you think it needs it. Stir occasionally.
• Cook for another 30 minutes or until the posole has popped and is tender. Be careful not to over stir the posole. With too much stirring you can break it apart and end up with little pieces of posole.
• Taste. Add more salt if needed.
• Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

GREEN CHILE PORK POSOLE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
• Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

GREEN CHILE-PORK POZOLE

Steps:

• Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

GREEN CHILE PORK POSOLE

Steps:

• Heat oil in heavy lg pot over med/high heat. Add onions, celery, and garlic. Saute until soft. Sprinkle pork w/salt/pepper and add to pot; cook until no longer pink on outside. Add broth and next 5 ingreds. Bring to boil, reduce heat to med/low and simmer uncovered until meat tender and broth thickend, about 35-45". Stir in cilantro and season to taste.

GREEN CHILE POSOLE (LOW-FAT)

Steps:

• Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray.
• Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips.
• Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.