Big Pappys Posole Verde With Tomatillos Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
• Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
• Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
• Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

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:

• Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
• Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.

Steps:

• In a large pot bring the chicken stock and water to a boil. Add the chicken breasts 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.
• In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
• In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
• Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
• Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.

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.

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.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
• Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
• Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
• Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

Steps:

• Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
• Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
• Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
• Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
• Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
• Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
• Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.