Pozole Verde con Pollo (Chicken Pozole Verde)

Pozole Verde con Pollo (Chicken Pozole Verde)

This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.

Servings: 6-8

I N G R E D I E N T S

7 cups reduced salt chicken stock

2 cups water

4 chicken breast halves with bone and skin

1 pound fresh tomatillos, husks removed, sliced in half

1 small white onion, quartered

2 poblano chiles, seeded and cut into quarters

2 serano chiles, seeded and quartered

4 large garlic cloves, peeled and flattened

1/2 cup fresh cilantro, chopped

1 tablespoon dried Mexican oregano

3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**

To Use Dried Pozole

f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.

Garnish

Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.

I N S T R U C T I O N S

Place water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.

In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.

Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.

Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.

Pozole Rojo (Pork and Hominy Stew)

Recipe taken modified and taken from: http://www.gourmet.com/recipes/2000s/2007/09/pozolerojo

• 1 bunch mint (1 oz)
• 1 bunch cilantro (1 oz)
• 4.5 lb pork sholder
  
• 10 cups water
• 26 garlic cloves (about 1 1/2 heads), peeled, divided
• 1 (1/2-lb) white onion, quartered, plus 1/2 cup, chopped
• 1 teaspoon dried oregano (preferably Mexican)
• 5 whole black peppercorns
• 2 oz dried guajillo or New Mexico chiles (6 to 9), wiped clean
• 1 1/2 oz dried ancho chiles (2 to 4), wiped clean
• 1 whole clove
• 2 tablespoons vegetable oil
• 3 (15-oz) cans hominy (also called pozole), rinsed and drained

• Accompaniments:

  diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

• Tie together mint and cilantro with kitchen string.
• Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
• Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch (see Kitchen Notebook). Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
• Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
• Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
• Add chile paste and hominy and simmer 5 minutes. Season with salt.

Making Pozole Verde con Pollo

Pozole Verde con Pollo (Chicken Pozole Verde)
This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.

Servings: 6-8
I N G R E D I E N T S
7 cups reduced salt chicken stock
2 cups water
4 chicken breast halves with bone and skin
1 pound fresh tomatillos, husks removed, sliced in half
1 small white onion, quartered
2 poblano chiles, seeded and cut into quarters
2 serano chiles, seeded and quartered
4 large garlic cloves, peeled and flattened
1/2 cup fresh cilantro, chopped
1 tablespoon dried Mexican oregano
3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**

To Use Dried Pozole
f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.

Garnish
Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.


I N S T R U C T I O N S
Place water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.

In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.

Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.

Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.