Pozole With Tomatillos Green Pozole Recipes

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TOMATILLO POSOLE



Tomatillo Posole image

Make and share this Tomatillo Posole recipe from Food.com.

Provided by JillAZ

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

3 tablespoons oil
1 cup sliced onion
4 ounces chopped green chilies
1 tablespoon minced garlic
1 tablespoon chopped shallot
2 1/2 cups chopped cooked chicken
30 ounces hominy, drained
3 1/2 cups chicken broth
16 ounces salsa verde (green salsa)
5 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
shredded lettuce
cheese
chopped tomato
sour cream
chopped avocado
chopped onion
chopped cilantro

Steps:

  • In large pot, heat the oil over medium heat.
  • Add the onion and cook until it starts to soften.
  • Add the chilies, garlic, and shallot. Cook and stir for 2 minutes.
  • Add the chopped chicken and the chili powder, cumin and salt. STir to blend.
  • Add the hominy and broth. Bring to a boil, stirring occasionally.
  • Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally.
  • Remove cover, stir in the salsa, cover and simmer for 5 more minutes.
  • Serve with toppings of choice.

Nutrition Facts : Calories 496.9, Fat 20.1, SaturatedFat 3.8, Cholesterol 65.6, Sodium 2164.2, Carbohydrate 45.9, Fiber 8, Sugar 9.7, Protein 32.4

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP) RECIPE



Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup) Recipe image

If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chiles and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.

Provided by J. Kenji López-Alt

Categories     Mains     Soups and Stews

Time 1h10m

Yield 6

Number Of Ingredients 20

For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced serrano or jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion

Steps:

  • Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seeds and cilantro to the blender. Blend on high speed until smooth. Set aside.

Nutrition Facts : Calories 685 kcal, Carbohydrate 45 g, Cholesterol 240 mg, Fiber 14 g, Protein 56 g, SaturatedFat 7 g, Sodium 1986 mg, Sugar 9 g, Fat 32 g, ServingSize Serves 6, UnsaturatedFat 0 g

POZOLE WITH TOMATILLOS (GREEN POZOLE)



Pozole with Tomatillos (Green Pozole) image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 9

2 tablespoons lard, vegetable oil or chicken fat
2 medium onions, diced
4 - 6 garlic cloves, minced
6 cups chicken stock
2 cans hominy, drained
4 cups Carnitas, recipe above
4 cups Tomatillo Salsa, recipe above
Salt
Freshly ground black pepper

Steps:

  • In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.

POZOLE VERDE RECIPE



Pozole Verde Recipe image

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

1 30-oz can hominy (rinsed and drained.)
1 ½ lb chicken pieces (tights, breast, etc.)
½ knob garlic
1 small onion (halved)
salt
1 7-oz can salsa verde (read note 3)
1 cup radishes leaves (packed, read note 4.)
1 small poblano pepper (roasted, peeled and seeded.)
1 small bunch cilantro
¼ cup pepitas (pumpkin seeds)
1 jalapeño pepper (cut into chunks)
½ small onion
2 garlic cloves (peeled)
salt (to taste)
3 jalapeño or serrano peppers (cut into chunks)
1 small bunch of cilantro
1 garlic clove (peeled)
½ tsp peppercorns
1 Tbsp dried oregano
1 ½ tsp salt
2 Tbsp vegetable oil
½ cup onions (chopped)
½ cup radishes (sliced)
1 ½ cups lettuce (shredded)
2 limes (halved)
dried oregano

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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