30 Minute Posole Recipes

Steps:

• Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
• Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
• Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
• Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

Steps:

• For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
• Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
• Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
• When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
• For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.

Steps:

• Season the chicken with 1/2 teaspoon thyme, and salt and pepper to taste; set aside.
• Heat the vegetable oil in a large saucepan over medium heat. Add the onion, jalapeno and garlic and cook until soft, about 4 minutes.
• Transfer to a blender, then add the chiles, cilantro and the remaining 1/2 teaspoon thyme and puree until smooth. Return to the saucepan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 minutes.
• Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.

Steps:

• INSTRUCTIONS:.
• Preheat oven to 400°F.
• Slice off tops of garlic heads, about 1/4.
• Place garlic, cut side up, on a piece of foil big enough to just wrap the garlic completely.
• Drizzle garlic heads with extra virgin olive oil.
• Sprinkle garlic with a pinch of kosher salt and a couple grinds of pepper.
• Wrap garlic in foil and place on middle oven rack for about 45 minutes.
• Remove and let cool.
• Heat 1/3 Cup olive oil in a large heavy skillet over mod. high heat.
• Add chiles to oil until just soft, don't crowd the pan.
• Remove chiles and set aside.
• Salt and pepper pork well.
• Add pork to pan one at a time, don't crowd the pan. Sear meat on all sides, remove to drain and work in batches.
• In a heavy 4-5 qrt. pot over med. high heat, add pork and chilies.
• Add 1/2 Cup water to pan.
• Press garlic heads to squeeze out garlic and add to pan.
• Add posole, salt and pepper. Stir.
• Add 4 qrts of water to pan, cover and bring to a boil.
• As soon as everything comes to a boil, reduce heat to a simmer, uncover and simmer for 3 hours. Pork should be very tender.
• About 30 minutes before posole is done, prepare garnishes and set out for serving.