Pozole Verdegreen Pozole Recipes
POZOLE VERDE/GREEN POZOLE
My son prefers this pozole to the traditional red one.
Provided by Blanca Fernandez
Categories Other Soups
Number Of Ingredients 14
Steps:
- 1. In a stock pot boil 2 gallons of water, add chicken, salt (I use a pinch at this point) and add oregano. Lower heat and cook chicken. Once cooked, remove chicken from broth. Keep the broth in the stock pot.
- 2. In a blender, blend the rest of the ingredients.
- 3. Add the blended mix to the stock pot and add in the Homney (make sure you give the Homney a rinse prior to throwing it in). Bring the broth to a boil for about 20 -30 minutes. Lower heat to a simmer and add chicken. Let simmer for about 10 minutes. Taste and add more salt if needed. Serve and garnish with fresh cilantro,onion,radish,lemon,salsa,and cabbage.
POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas (green pumpkin seeds) before blending the base to thicken it. Using shredded rotisserie chicken cuts down on cooking time, making this stew perfect for a weeknight dinner.
Provided by Rick Martinez
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
- Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
- Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
- need to rinse it out!) and puree until completely smooth.
- Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.
POZOLE VERDE RECIPE
If you love pozole, the authentic Mexican recipe, then you should try this amazing, delicious and easy recipe.
Provided by Maricruz
Categories main dish
Time 1h30m
Number Of Ingredients 26
Steps:
- Place hominy into a large pot. Add chicken, garlic, onion, and salt. Cover with water.
- Cook for 1 hour. Remove onion and garlic from the pot and discard. Remove chicken and set aside.
- Place tomatillo salsa in a blender. Add onion, serrano chili, roasted poblano, cilantro, radish leaves, pepitas, and garlic.
- Pour 2 cups of water and blend until you'll have a smooth sauce.
- Add the green sauce to the pot with hominy and allow to simmer for 20 minutes. Adjust with salt and turn off the heat.
- Shred the chicken and place it in a bowl (read note 2).
Nutrition Facts : Calories 466 kcal, Carbohydrate 42 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 87 mg, Sodium 828 mg, Fiber 8 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
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GREEN POZOLE (POZOLE VERDE) - MEXICAN HOMINY SOUP …
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Estimated Reading Time 5 mins
- Place all the pork ingredients in a large pot like a Dutch oven with enough water to cover. Bring to a boil and skim any scum that rises to the top. Reduce to a simmer and cook for 2 hours, adding more water as necessary.
- Place chicken ingredients in a pot with enough water to cover. Bring to a boil. Reduce to a simmer and cook for 20 minutes, until chicken is cooked through.
AUTHENTIC MEXICAN POZOLE VERDE RECIPE - MY LATINA …
From mylatinatable.com
Estimated Reading Time 4 mins
- Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
- Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
POZOLE VERDE (GREEN POZOLE) RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 8-10Estimated Reading Time 6 minsCategory MAINS, SOUPSTotal Time 3 hrs 10 mins
- Place the nixtamal in a colander and rinse thoroughly. Pour it into a large Dutch oven or a heavy lidded pot, add 16 cups water and bring to a boil. Boil gently, loosely covered, 2 hours, or until tender. Do not allow the mixture to boil dry. Enough water should remain at the end of the cooking time to keep the nixtamal moist.
- Meanwhile, wash the chicken. Place it in a heavy lidded pot with 8 cups water and 2 teaspoons salt. Bring it to a boil, reduce the heat, cover and simmer 1 hour. Strain and measure the broth, adding water if necessary to equal 8 cups. Shred the meat, discarding the skin and bones. Set aside the broth and the chicken.
- When the nixtamal is tender, remove it to a bowl. Wash the pot, then return the cooked nixtamal to the pot.
- Wash the poblano chiles and discard the stems and seeds. Cut into chunks. Wash the cilantro and cut off the tips of the stems. Place the chiles and cilantro in a blender jar and add 1 cup water. Blend until thoroughly pureed.
POZOLE VERDE - GREEN CHICKEN POZOLE - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 2 mins
- Heat the vegetable oil in a large Dutch oven or soup pot over medium heat. Add the onion, jalapeno peppers, poblano peppers, and garlic. Cook for 4-5 minutes.
- Add the chicken, tomatillos, and chicken broth. Bring to a simmer and cover. Cook for 30-35 minutes until the chicken is fork-tender.
- Add the cilantro to the pot. Use an immersion blender to blend to create a smooth broth. You can also add the broth to a blender with the cilantro if you don't have an immersion blender.
POZOLE VERDE RECIPE BY BIANCA SANCHEZ - THE DAILY MEAL
From thedailymeal.com
4/5 (1)Estimated Reading Time 2 mins
- Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F.
RECIPE FOR POZOLE VERDE | GREEN POZOLE WITH CHICKEN ...
From recipeque.com
Estimated Reading Time 6 mins
- Start by breaking down your whole chicken, so it’s easier to work within your pot. Or if you’re using chicken thigh or breast, go ahead and season everything.
- Over medium-high heat, get a couple of tablespoons of cooking oil just below smoking point. Add your chicken pieces (bones and all) in a single layer and get some color.
- While your chicken is browning, in a blender, combine tomatillos, onion, jalapeno, and garlic cloves and blend until smooth. The tomatillos contain enough water content, where you shouldn’t need to add any more liquid to get it to puree. However, if your mix needs some help getting started, you can use ½ cup of water to get things moving around.
- Once your chicken had browned, add hominy, fresh thyme, dried oregano, bay leaves, kosher salt, the tomatillo mix from the blender, and water to the chicken. There should be enough water to cover the chicken thoroughly.
MEXICAN RED POZOLE - ANNA IN THE KITCHEN
From annainthekitchen.com
Estimated Reading Time 7 mins
EASY POZOLE VERDE | MEXICAN PLEASE
From mexicanplease.com
4/5 Estimated Reading Time 9 mins
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Add the two chicken breasts to a pan and cover with 2 quarts of stock. Be sure there is enough liquid to submerge the chicken breasts. I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional. Bring to a boil and then reduce heat to a simmer. Cook the chicken until no longer pink inside, about 20 minutes. Once cooked, set the chicken aside to cool on a plate and then shred using two forks. Save the cooking liquid.
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
VEGAN POZOLE (POSOLE VERDE RECIPE) - THE SIMPLE …
From simple-veganista.com
Estimated Reading Time 5 mins
- In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.
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MEXICAN CHICKEN POZOLE VERDE RECIPE - ANYA VON …
From foodandwine.com
- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
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