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Posole Verde

Posole Verde


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You're going to need to soak your hominy in water overnight to soften it up a bit. When you're ready to start cooking, simmer the hominy in water for about 1 hour (or until it becomes toothsome), then remove from heat and drain.

While the chicken is cooking, combine in a blender or food processor: tomatillos, poblanos, serrano, Spanish onion, garlic, and cilantro and purée until smooth. Once the stock has come to a boil and the chicken is cooked through, reduce to a simmer, remove chicken, and allow it to cool so you can shred it with your fingers or use 2 forks. But before shredding chicken, add the hominy and puréed mixture to the stock. Return shredded chicken to simmering stock. Adjust liquid (if there is too much liquid reduce it), and season with salt, pepper, and cumin to taste.

While the soup is settling, prepare the accoutrements (never underestimate the importance of accoutrements!). Chop the scallions, slice the radishes, cube the avocados, quarter the limes, crumble the cotija, julienne the cabbage, pick and clean the cilantro, dollop out the crema, and arrange for your diners to garnish their plates.

Ladle out portions balanced with chicken and hominy and dig in!


Pozole Verde

Pozole is one of my favorite dishes of all time. Pozole, literally meaning “hominy” is a traditional soup from Mexico. As a Texan, I’ve experienced many bowls of pozole. Some great, some not so great. There are many different types of pozole but I’ve grown up eating either Pozole Verde or Pozole Rojo (aka red or green pozole).

Pozole is traditionally filled with hominy (made from dried corn kernels and treated through a special process involving lye), lots of meat (typically using pork), and can be seasoned and garnished using radishes, shredded lettuce, chiles, onion, lime, and avocado.

Pozole is one of those dishes that I grew up eating but never knew how to really make it nor never tried. I was recently raving about one of my favorite bowls of Pozole served in town at the local restaurant Jose to my friend, Martha. Martha said while Jose’s pozole is very good, her mom’s recipe is better and she wanted to teach me how to really make pozole. Heck yes! Martha is an incredible cook, and I love learning from her in the kitchen.

So, I sat down in the kitchen and watched her work away. A rare and quite enjoyable moment for me since I am usually the mad scientist in the kitchen myself. And a mad scientist she was, indeed. At one point, there was a giant pot on the stovetop boiling away, a small saucepan boiling away, a skillet sauteeing away, and she was chopping away at the counter. I thought, woah. This is quite a production to make pozole!

The pozole that Martha made for me was the best I’ve ever had. The depth of flavor was unreal and we ate it all week long. It made enough to feed a small army, haha, but hey! I am not complaining. I would be happy to eat that pozole for breakfast, lunch, and dinner every day. yum.

After Martha showed me the ropes in making Pozole, I knew I needed to attempt it for myself. I’ve taken Martha’s Pozole and I have done a few things so that I can share it with you. First off, I’ve made the recipe much smaller however, it still makes a ton and can feed a lot of mouths. As I said, Martha’s fed a small army! haha. There are also a lot of steps in making a good pozole, so I’ve made some minor changes to make it a tiny bit easier/less messy of a cooking experience for the home cook. That way, any level of cook can get a delicious bowl of pozole on the table. And lastly, I opted to use chicken instead of pork in this soup. Pork is preferable but many folks don’t eat pork these days. Plus it makes the cook time increase by a lot. I do love it with the pork though, personally, and will show you guys how to make it with pork sometime soon! It’s so good.

One more tidbit that I never knew about eating pozole. Martha told me that you never eat pozole without a tostada. We had a good laugh in my kitchen because she served up my pozole with a crispy tostada (just the packaged ones you buy in a store, nothing fancy) and I said… do I dip this? Martha said nope. Okay, do I scoop the soup contents over it? Martha said nope, you just eat it alongside the soup. I thought.. hmm, seems unnecessary but the corn flavor from the tostada alongside the pozole is quite a match made in heaven. It’s like saltine crackers with chicken noodle soup. They just go together.

Regardless, a big thank you goes to Martha for teaching me new, amazing techniques in my kitchen. I love learning from you. Thank you for sharing with me and allowing me to share it on my blog!


Recipe Summary

  • 4 pounds boneless pork shoulder, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 1 large white onion, peeled and quartered
  • 1 head garlic, halved crosswise
  • 2 dried bay leaves
  • 6 whole cloves
  • 2 teaspoons dried oregano, preferably Mexican
  • 3/4 pound tomatillos, husked, rinsed, and quartered
  • 2 poblano peppers, quartered, ribs and seeds removed
  • 2 jalapenos, quartered, seeds removed for less heat, if desired, plus more for serving
  • 1/3 cup packed coarsely chopped cilantro, plus more for serving
  • 1 tablespoon safflower oil
  • 2 cans (28 ounces each) white hominy, drained
  • Diced avocado, sliced radishes, finely shredded purple cabbage, lime wedges, and warm fresh corn tortillas or tortilla chips, for serving

Season pork with 2 tablespoons salt and 1/2 teaspoon pepper. Place in a pot with broth, half the onion, garlic, and 10 cups water. Bring to a boil, skimming impurities from surface. Reduce heat to low stir in bay leaves, cloves, and oregano. Simmer, partially covered, until pork is fork-tender, 1 1/2 to 2 hours. Remove onion, garlic, bay leaves, and cloves.

Meanwhile, combine remaining onion, tomatillos, poblanos, jalapenos, cilantro, and oil in a blender puree until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened slightly and deep green, 12 to 15 minutes. Stir into soup with hominy and simmer for 10 minutes. Serve with jalapeno, cilantro, avocado, radishes, cabbage, lime wedges, and tortillas.


Ingredients

Stock

Step 1

Combine turkey, onions, garlic, celery, carrots, herbs, and bay leaves in a large pot and pour in 4 quarts water (turkey should be completely covered add more water if needed). Bring to a boil, skimming any foam from surface reduce heat and simmer 3 hours.

Step 2

Remove turkey carcass from pot and place in a large bowl. Strain stock through a fine-mesh sieve into another large bowl discard solids. Return stock to pot and set over low heat. Taste and season with salt (it will likely take 3 Tbsp. or more Diamond Crystal or about 5¼ tsp. Morton kosher salt). Measure out 2 cups stock in a heatproof measuring glass and set aside.

Hominy and Assembly

Step 3

Drain hominy and cut off tips (this will help the hominy absorb the cooking liquid so it gets plump and soft without a hard chalky core). Add hominy and 4 cups water to stock remaining in pot. Increase heat and bring to a simmer. Cover and cook, adjusting heat as needed to maintain a simmer, until hominy is tender (some kernels should have burst from their skins), 2–3 hours. Remove from heat and add 2 Tbsp. dried oregano.

Step 4

While hominy is cooking, remove turkey meat from carcass and shred discard bones.

Step 5

Heat oil in a medium pot over medium and cook onion and garlic, stirring often, just until onion is softened, about 2 minutes. Add pumpkin seeds and cook, stirring often, until lightly golden, about 4 more minutes. Add allspice, cloves, and cumin seeds and stir until fragrant, about 2 minutes. Transfer to a blender and add tomatillos, 3–5 serrano chiles, depending on how spicy your chiles are and how much heat you prefer, and reserved 2 cups stock purée until smooth. Wipe out pot.

Step 6

Pour purée into pot and cook over medium-high heat until thickened slightly, about 10 minutes. Transfer 1 cup sauce back to blender and add radish leaves purée until bright green and smooth. Stir radish purée and remaining sauce in pot into hominy. Taste and season with salt if needed. Stir in turkey meat and divide pozole among bowls. Serve radishes, lettuce (if using), chicharrones (if using), crushed dried chiles, lime wedges, and more oregano in bowls alongside for topping as desired.


Recipe Summary

  • 4 large skinless, boneless chicken breasts
  • 1 tablespoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon adobo seasoning
  • ½ lime, juiced
  • 6 tomatillos, husked and chopped, or to taste
  • 3 serrano chiles, stemmed, or to taste
  • 1 onion, chopped
  • 3 garlic cloves, peeled, or to taste
  • 1 bunch cilantro
  • 1 tablespoon kosher salt
  • 1 (32 fluid ounce) container chicken stock
  • 1 (15.5 ounce) can white hominy, drained

Place chicken breasts in a slow cooker cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Shred chicken in a large pot add cumin, black pepper, adobo seasoning, and lime juice and mix well.

Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.

Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.

Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.

Simmer over medium heat until flavors are well-mixed, about 30 minutes.


Green Chile Pork Pozole-Pozole Verde

In all honesty, with the looks of these older pictures, I’d say it’s time to prepare green chile pozole (pozole verde) right now! I love it so much and I don’t know why I wait so long. I may just have to add it to my menu this week. As many of you know, I have worked at the Hispanic Kitchen site developing recipes for the past few years. It has been such a wonderful experience for me. The site grew so much in the past 4 years that it is currently moving once again to a larger platform as we speak(or type). What this means is that, until the dust settles, many of my older recipes are not available on the site. So I am recovering some of my more traditional Mexican favorites and adding them to my site. In doing so, I am also giving them a little make-over to say with new pictures, in some cases. This recipe can easily be prepared with strictly chicken instead of pork. Or often times, the chicken and pork are both used.

Update! More new photos at the end of blog post!

New Pictures! Yay! That what a great excuse to prepare this recipe again!


Pozole Verde

Beyond the usual chili or chicken and noodles, it&rsquos nice to have a vegetarian soup in your comfort food collection&mdashand no, generic old vegetable soup isn&rsquot going to cut it. Enter this pozole verde from Spicebox Kitchen by Linda Shiue, M.D. (Yep, she&rsquos a chef and a doctor.)

&ldquoThere are three main types of this nourishing, soothing, hominy-based soup,&rdquo Shiue writes, &ldquothe most popular being red, as well as white, and the one I&rsquom presenting here, green. Pozole is a dish of pre-Hispanic origins in Mexico, and a dish reserved for special celebrations and religious ceremonies.&rdquo

Shiue&rsquos meat-free version uses pepitas, tomatillos and green chiles for its hue, and calls for roasting the chiles and aromatics in the oven for even more flavor. &ldquoThe garnishes are definitely not optional,&rdquo she continues. &ldquoThey add even more color, texture and flavor.&rdquo

Excerpted fromSpicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

4 medium-size tomatillos (about 8 ounces)

½ cup raw hulled pumpkin seeds (pepitas)

½ cup fresh cilantro, roughly chopped

1 cup leafy greens, such as spinach or kale

¼ teaspoon dried Mexican oregano

One 29-ounce can white hominy, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Kernels from 3 large ears of corn (about 2 cups)

1 chayote, pitted and diced into bite-size pieces (see note)

2 avocados—peeled, pitted and sliced

1 cup finely shredded red cabbage

½ cup sliced serrano chiles

¼ cup dried Mexican oregano

3 limes, cut into quarters

1 watermelon radish, thinly sliced into bite-size wedges

Roughly chopped fresh cilantro

2. Cut the onion and chiles in half. Place on a baking sheet with the unpeeled tomatillos and garlic. Roast until soft and beginning to brown, 25 to 30 minutes. Remove from oven and cool for 10 minutes.

3. Stem and seed the chiles. Remove the tomatillo husks and peel the garlic and onion. Place the roasted vegetables, pumpkin seeds, cilantro and greens in a blender or food processor and pulse until you have a coarse paste with the texture of relish, about 1 minute.

4. Place the blended pozole paste in a medium saucepan. Add the stock and water, as needed, until you get a stew-like consistency. Season with salt to taste, then add the cumin and oregano. Bring to a boil over medium heat, then reduce the heat to low and simmer for 8 to 10 minutes.

5. Add the hominy and beans and simmer for another 5 minutes. Add the corn and chayote and simmer until the mixture is heated through, but the chayote remains crunchy, about 2 minutes more.

6. To serve, ladle the pozole into bowls and top with a drizzle of olive oil. Serve with plates of garnishes.


Authentic Pork Pozole Verde Soup

This Pozole Verde literally may be my favorite soup recipe, and I’ve made some good ones over the years. I usually make a white chicken pozole, but this time I went all authentic and used tomatillos, serrano peppers and pork to make this Pozole Verde recipe.

Now you may be thinking that it sounds spicy, but let me be the first to tell you that it’s not. In fact, I don’t even really like spicy food all that much. I like things comfortably spicy, nothing worse than not tasting anything other then your mouth being on fire while you dump milk all over your face.

Before I started making this soup I was a little torn on where to start. Do I put all of the ingredients in a pot and just slow cook it until it’s done? Do I cook things separately then combine them? There is no right way or wrong way, but what I decided to do was to oven roast the tomatillos and serrano peppers. I coated them in olive oil and cooked them at 425° for 20 minutes and then I turned on the broiler and cooked them for a further 4 to 5 minutes to help char. From there I pureed the tomatillos and serrano peppers (minus the seeds), along with some cilantro leaves, pepitas, oregano and cumin until smooth.

I’ve always been a little weirded out when putting raw protein in a slow cooker along with vegetables and just cooking it. Not sure why it bothers me, but it does. I seared the pork shoulder on all sides in a bit of olive oil until it was completely golden brown on every side, and then added it to a cast iron pot with some caramelized onions and garlic. Now because I want to reserve a little flavor for later I only poured half of the verde sauce on the pork and then simmered it in chicken stock for 3 hours until the pork easily shredded apart. Sometimes when slow cooking you can lose flavor over that long period, so to maximize that tomatillo and serrano flavor I waited until the soup was just about done to add in the rest.

There is no pozole without hominy. You may have seen it in a grocery store and wondered just what it was exactly. Simply put it’s corn that is treated in a lye solution and then canned. Don’t worry it’s completely safe to eat, and delicious by the way, just strain and rinse. To finish off the soup with a little more corn flavor I seared up some corn kernels in a little olive oil and mixed it right in! There is a great company here in the Midwest called “Husk” that sells fresh right off the cob frozen sweet corn and it’s a really superior product, you’ll love it!

It’s all about the toppings when it comes to soup so I loaded up this Pozole Verde with thinly sliced radishes, avocado, fresh oregano, pepitas and lemons in case it’s too spicy for you. You’ll for sure make this soup again once you’ve tried it. It is officially a family favorite in my house hold, and because is so comforting to eat and easy to make it’ll be a staple in yours as well.


Posole Verde…

Michelle Ferrer · Jan 19, 2017 · 3 min read

It is a cold January night and my fireplace is just heating up. There is just one more thing that could make this cozy night more perfect: soup. Cold weather is never a prerequisite for soup in my house--I could eat it just about anytime--but an evening like this just begs for it. The question now becomes which kind of soup to make. Chili? No, too heavy. Tortilla soup? Nope, too light. With my soup pot at the ready, I went in search for my "just right". Surveying the inventory in the kitchen, the recently purchased tomatillos on my counter spoke to me they whispered, “posole”.

Posole, the soupy Mexican stew, with its cilantro-infused tomatillo broth and chewy kernels of hominy, takes me back to our 2013 trip to New Mexico. Snow covered every surface of the ground in Santa Fe that winter and red and green sauces covered every surface of our plates. An important universal question there seemed to be focused on those sauces: were we Team Red or Team Green? The red sauce was chile-based and the green, crafted from tomatillos and cilantro. We found the two slathered over enchiladas, sopas, tamales, you name it--over eggs was my favorite. After many samples of them both, I was Team Green all the way. There was just something about that tart and tangy green sauce that I couldn't get enough of it tasted garden fresh despite being there in the dead of winter. My version of posole is the epitome of those flavors and the reason I can't wait to get cooking.

Tomatillos, the key ingredient in this stew are not--despite their appearance--related to tomatoes. If you are unfamiliar with them, here's a crash course:
• Tomatillos are a member of the gooseberry family.
• They grow encased in a sticky, papery husk that must be removed prior to eating.
• Running water will make quick work of removing the husk.
• A quick scrub afterwards with baking soda will take away the sticky residue.
• They can be used raw in salsas or cooked down to make a green sauce.

The colors of this soup may be a bit monotone, but the herby, acidic and slightly smoky flavors are anything but one note this hearty soup is just what you want on a chilly winter night. Top with avocados, pickled jalapeños, and/or crushed tortilla chips for more flavor and texture add cotija cheese for a creamy, salty pop.

Soup's on and I've got an oversized mug filled with this satisfying soup a bowl is just too fancy. Each bite is a different combination of tastes--those pickled jalapeños pack quite the puckery punch! After my husband and son have had their fill, I've got one serving of posole left for lunch another day. I can't guarantee that this weather will stick around long enough for my second helping even if it doesn't, I can always crank the air down low, heat the fireplace up and pretend I'm back in snowy Santa Fe--hoping that our next cold snap here at home won't be a year away.


How to make pozole verde

I treated the green chile broth almost like a Easy Salsa Verde, but not as concentrated. To make, I placed boneless skinless chicken thighs, tomatillos, an onion, jalapenos, chicken broth, oregano and salt in a large dutch oven. I covered it partially and brought it to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 40 minutes.

At this point, the chicken will be cooked through and tender. Remove it with a slotted spoon, place it on a plate or cutting board and shred with a fork. Then, remove the cooked tomatillos, onions and jalapenos with a slotted spoon and transfer to a blender. Then add a large handful of fresh cilantro, a cup of the broth and blend until completely smooth.

Add the shredded chicken, blended broth and canned hominy. Cook for another 15 minutes on medium-high heat and that’s it!

A big bowl of warm pozole verde is seriously the best this time of year. That, a bag of tortilla chips and I’m one happy camper.

I served my pozole verde with some fresh jalapenos (because I like it spicy), lime wedges, sliced radishes, cilantro and more oregano. I also like to mix in a handful of thinly sliced cabbage for a little crunch sometimes, but I completely forgot to do that when I took the photos. #oops If you’ve got cabbage in the house, I highly recommend it!


Watch the video: Зеленое вино ВИНЬЮ ВЕРДЕ. VINHO VERDE легкое и молодое вино Португалии (July 2022).


Comments:

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  3. Tedd

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  5. Wickley

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  6. Woolcott

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