CHICKEN CHORIZO POSOLE
"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 9 servings.
Number Of Ingredients 23
Steps:
- Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
POZOLE VERDE CON HONGOS
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Provided by Pati Jinich
Categories Dinner Soup/Stew Tomatillo Garlic Poblano Chile Pepper Cilantro Parsley Onion Mushroom Pepper Hominy/Cornmeal/Masa Radish Lime Vegetarian Vegan Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Dairy Free
Yield 6 servings
Number Of Ingredients 16
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.
CHICKEN AND CHORIZO POZOLE
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large pot over medium heat until the oil begins to smoke. Add the onions, garlic, chorizo and chili powder and cook until the onions are translucent and the pork is cooked, 4 to 5 minutes.
- Add the chicken stock, crushed tomatoes and hominy and bring to a simmer.
- Cut the chicken breasts into very thin slices. Place in a bowl with a pinch of salt and the lime juice. Mix together and let sit until the broth comes up to a simmer. Add the chicken to the soup and continue to simmer until cooked through, about 5 minutes. Season with salt.
- Serve the soup in bowls topped with the shredded cabbage, shaved radish and jalapeno, sliced avocado, fresh lime wedges and cilantro.
POSOLE WITH GARNISHES
The perfect informal supper, posole, a traditional Mexican main-course soup, is a beautiful and wonderfully satisfying one-pot meal. Canned hominy is available in supermarkets, natural foods stores, and specialty markets.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
- Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
- Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.
CHORIZO & MUSHROOMS
Make and share this Chorizo & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
- Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
- Stir in the rosemary and thyme and toss until combined.
- Transfer to a warm serving bowl and serve immediately.
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PORK AND CHORIZO POZOLE RECIPE - AARóN SANCHEZ - FOOD …
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5/5 (1)Category EntreeAuthor Aarón SanchezTotal Time 55 mins
- In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper, add to the casserole and cook over moderately high heat, stirring twice, until browned, about 8 minutes. Add 1 piece of the quartered onion, the cloves, the 1 tablespoon of oregano, the bay leaves and 6 cups of the beef broth and bring to a boil. Cover and simmer over moderately low heat until the pork is tender, about 40 minutes. Discard the bay leaves.
- Meanwhile, heat a large cast-iron skillet. In a large bowl, toss the tomatillos, tomatoes, garlic and remaining 3 pieces of onion with 1 tablespoon of the olive oil; season with salt and pepper. Add the vegetables to the skillet and cook over moderately high heat until blistered in spots, about 10 minutes. Transfer the vegetables to a blender.
- In the same skillet, toast the chiles over moderately high heat until slightly darkened, about 2 minutes. Add the remaining 2 cups of beef broth and bring to a simmer; cover the skillet, remove from the heat and let the chiles soften for 5 minutes. Add the chiles and broth to the blender with the vegetables and puree until smooth. Strain the vegetable-chile puree into a bowl. Wipe out the skillet.
- Heat the remaining 1 tablespoon of olive oil in the skillet. Add the chorizo and cook over moderate heat, breaking it up with a spoon, until browned, about 5 minutes. Add the chorizo, hominy and vegetable-chile puree to the casserole and bring the pozole to a simmer. Season with salt and pepper. Garnish the pozole with radishes, onion, cilantro and oregano and serve with lime wedges.
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