Ingredients
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3
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
2
-
2
-
1 1/2
-
-
-
-
-
Directions
Posole (Mexican soup with pork and hominy),This recipe was taught to me by my friend Mary, who was raised in Mexico, when she learned that I didn’t like Menudo. She adds a whole jalepeno to the recipe, but that’s to hot for me. The prep and cook time doesn’t include cook time for the pork.,Im sorry but his recipe is nowhere near what traditional pozole is. Pozole can be made with green or red chile and using pork or chicken meat or sometimes even both. It is traditionally made with only the meat, hominy, and spices and should have the consistency of chicken soup not thick. This is how I make my green chicken pozole 1 green bell pepper – cut and seeds removed 2 zucchini cut in large chunks 1-2 cups of green tomatillo 1-2 cups of fresh spinach leaves 6-8 serrano peppers or jalapeo peppers (you can add more or less depending on how spicy you want the chile) 2 poblano peppers roasted remove charred skin and seeds 1 small bunch of cilantro 2 tsps of oregano 2 tsps ground comino 2 garlic cloves 2 allspice 4 pounds of chicken you can use a combination of breast, thighs, legs; preferably with bone or whatever you prefer (I remove the skin, but you can leave it on if you like) 3-4 bay leaves Knorr suiza chicken bouillon granules 2 large cans of white or Mexican hominy rinsed Put chicken in large pot and just cover with water (if you use boiled water it will cook faster). Add salt to taste, 2 tbsps. of chicken bouillon granules(you can use any brand) , a pinch of oregano, and onion and the bay leaves. Do not oversalt at this point as the salt will intensify as it boils. Bring to a boil and skim off any foam that the chicken releases. Cook tomatillos, serrano peppers, bell pepper and zucchini in water until just soft. Then add to a blender along with the spinach, poblano peppers, cilantro, oregano, garlic, and allspice. Blend until smooth. You may need to do this in batches. This should yield about 6 cups of chile verde. Add the chile and hominy to your chicken and cook for approximately 2-3 hours on the stove top or 4 hours on high in a crock pot or until chicken is tender. Your broth will look bright green but the color will subside as the broth cooks. Taste your broth and add more salt/knorr suiza to taste and water if necessary. Add any toppings you like such as thinly sliced cabbage, radishes, cilantro, onion, avocado and your hot sauce of choice. Enjoy. You can cut this recipe in , you can add or omit any of the green vegetables to your liking.
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Steps
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1
Done
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In a Large Pan. |
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2
Done
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Saute Onions in Lard or Bacon Drippings Until Clear. |
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3
Done
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Add Garlic and Spices and Cook Another Two Minutes. |
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4
Done
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Add Meat, Green Chili, Rinsed Hominy and Beans. |
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5
Done
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the Beans Are not Traditional but We Like Them. |
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6
Done
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Cook Another Two Minutes. |
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7
Done
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Pour Stock Over All. |
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8
Done
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Add Salt to Taste. |
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9
Done
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Simmer, Covered, About 1hour. |
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10
Done
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Pass Cilantro and Lime Wedges For Those Who Like a Pinch of Cilantro and a Squeeze of Lime Over Their Soup. |
