Green Chile Posole Recipes

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.

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.
• Photograph by Antonis Achilleos

Steps:

• Heat broiler with rack in top position. Broil poblano until charred, about 5 minutes per side. Transfer to a paper sack or zip-top plastic bag, close it tightly, and let steam 20 minutes. Rub poblano with paper towels to remove skin. Stem, seed, and place in a blender.
• In a large pot of boiling water, cook tomatillos until soft, about 5 minutes; drain. Add tomatillos to blender, along with serranos, onion, garlic, cilantro, parsley, spinach, cumin, oregano, allspice, and 2 cups broth. Blend until smooth.
• Pour tomatillo mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, celery, and garlic. Saute wntil soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot; cook until no longer pink on outside, stirring often, about 3 minutes. Add 5 cups broth and next 5 ingredients.
• Bring to boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to thick sauce, and flavors blend, stirring occasionally, about 1 hour. Thin with additional broth, if desired. Stir in 1/4 cup cilantro. Season to taste with salt and pepper. Divided among bowls, sprinkle with additional cilantro, and serve.

Steps:

• Boil chicken and pork together for about 1 hour in water.
• While it's cooking put 2 chopped onions and whole garlic clove.
• Skim off fat about every 15-20 minutes.
• Add chili and let cook another 15 minutes.
• Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
• When served, crush oregano, cilantro, onion and squeeze lemon to taste.

Steps:

• Heat oil in a large pan over medium-high heat. Sauté onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.

Steps:

• If using dried hominy, bring hominy and 6 quarts water to a boil in a large pot (do not salt). Reduce heat to medium-low, and simmer until pointed tip can be pinched off and hominy is tender, about 2 hours. Transfer hominy to a bowl using a slotted spoon; let cool for 5 minutes. Pinch off the pointed tip of each kernel; discard. Return hominy to pot with liquid, and simmer until tender, about 1 hour and 45 minutes. Let stand.
• Meanwhile, place pork in a large pot; cover with water by 2 inches (about 3 quarts). Add parsley and garlic, and bring to a boil. Skim top layer of foam and fat from pot using a ladle. Reduce heat to medium-low; stir in oregano. Simmer, partially covered, until meat is falling off the bone, about 3 hours. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones. Shred meat, and cover.
• Meanwhile, fill a small pot with water, and bring to a boil. Add tomatillos; simmer until tender, about 10 minutes. Transfer tomatillos to a medium bowl using slotted spoon; reserve cooking liquid if using canned hominy.
• Heat a large skillet over medium heat. Toast pepitas, shaking and stirring often, until golden and popping, 10 to 12 minutes. Transfer to tomatillos. Add jalapenos, cilantro, onion, and 1 1/2 cups reserved hominy cooking liquid (use reserved tomatillo cooking liquid if using canned hominy). Let cool for 5 minutes. Working in batches, puree mixture in a blender until smooth, adding up to 1/2 cup more cooking liquid if needed.
• Heat oil in a large skillet over medium-high heat until surface is shimmering. Add tomatillo puree and 1/2 teaspoon salt, stirring constantly as it spatters. Reduce heat to medium; simmer gently, stirring occasionally, until thick and color deepens, about 15 minutes.
• Stir 1 tablespoon salt and the tomatillo mixture into reserved pork broth (8 cups; add reserved hominy or tomatillo cooking liquid if needed). Bring to a boil; add pork. Reduce heat, and simmer gently until heated through, about 10 minutes. Stir in cooked or canned hominy, and season with salt and pepper. Simmer until heated through, about 5 minutes.