Green Chile Posole With Black Beans Recipes
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
CHILI WITH BLACK BEANS AND POBLANO PEPPERS
Make and share this Chili With Black Beans and Poblano Peppers recipe from Food.com.
Provided by Michelle S.
Categories < 4 Hours
Time 1h10m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans.
- Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside.
- Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes.
- Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper.
- Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper.
- Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.
Nutrition Facts : Calories 891.2, Fat 38.1, SaturatedFat 18.4, Cholesterol 173.3, Sodium 1136.6, Carbohydrate 74.9, Fiber 15.6, Sugar 8.7, Protein 66.6
VEGAN POSOLE WITH GROUND CHILES
New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles
Provided by RawSpiceBar
Categories Vegetable
Time 35m
Yield 2 persons, 1 serving(s)
Number Of Ingredients 13
Steps:
- To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
- Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
- Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.
Nutrition Facts : Calories 2673.7, Fat 73.3, SaturatedFat 10.4, Sodium 2030.6, Carbohydrate 421.2, Fiber 120.8, Sugar 51.4, Protein 103.3
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