Posole With Chorizo Mushrooms And Greens Recipes

POSOLE WITH CHORIZO, MUSHROOMS AND GREENS RECIPE

Steps:

• If using fresh or frozen posole, add 1 - 2 Tbsp. olive to the pot over medium low. When hot, add the onion and cook until translucent.
• Add 6 cups water/stock to a soup pot and bring to a boil. Add the posole, garlic, chile powders, oregano, and cumin/coriander mix. Reduce to a simmer and simmer for an hour or longer until just tender.
• In another skillet saute the chorizo quickly on high heat until browned (a couple of minutes). Add to the soup pot after the posole has cooked for an hour. (go to "Finishing Instructions")
• If using canned hominy, brown the chorizo in a soup pot for 2 minutes on medium.
• Reduce to medium low, add the onion and saute' for 2 minutes.
• Add the hominy and 6 cups water/stock and bring to a boil.
• Add the garlic, chile powders, oregano, and cumin/coriander mix.
• Add the sliced mushrooms.
• Reduce to a simmer and cook for 20 minutes. Add additional water or stock as needed.
• Add the Swiss chard. Taste and season with salt as needed.
• Simmer for another 10 minutes or until the posole and chard are tender.
• Stir in the lime juice and serve. Squeeze a wedge of lime over each serving.
• Serve with warm tortillas.
• Top with any or all of the following: chopped cilantro, sliced radish, queso fresco or cotija cheese, chopped scallion, red chile or salsa, avocado, additional lime.

CHICKEN CHORIZO POSOLE

Steps:

• Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

CHICKEN AND CHORIZO POZOLE

Steps:

• Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
• Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
• Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
• Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.