Pozole #2

Ingredients

  • 1 1/2 tsp salt
  • 2 tsp paprika
  • 1 tsp black pepper
  • 2 lbs boneless Boston butt pork roast (or tenderloin)
  • 2 cups chopped onion
  • 3 carrots, chopped
  • 1 bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups water
  • 1 (14-ounce) can low-salt beef broth
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup raisins
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 (15.5-ounce) cans golden hominy, drained
  • 1 1/4 cups shredded Boston lettuce
  • 2/3 cup unsalted baked tortilla chips
  • 2/3 cup minced fresh cilantro
  • 2/3 cup thinly sliced radishes

Preparation

  1. Combine 1 tsp salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
  2. Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, bell pepper and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through tomatoes).
  3. Remove 2 large chile and 2 1/2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
  4. Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 tsp salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes.
  5. Ladle stew into bowls. Top each with lettuce, chips, cilantro, and radishes.

From Chris and Britta and adapted from myrecipes.com/recipe/posole-0

Pozole Verde with Chicken

Ingredients

4 poblano chiles, stemmed and seeded
6 jalapenos
4 tomatillos, shelled and halved
1 large yellow onion, chopped
3 celery stalks, chopped
2 large potatoes, diced into cubes
1 carrot, chopped
3 large cloves garlic
2 cups whole hominy, canned or cooked
2 cups white corn kernels
1 qt chk or veg stock
2 cups milk
2 Tbsp butter
1 tsp whole cumin seed, roasted and ground
1 tsp white pepper
1 tsp mexican oregano
1 bay leaf
2 Tbsp. olive oil
1 cup cilantro, chopped
2 roma tomatoes

Preparation

  1. Cook chicken in skillet w/ olive oil, salt, pepper, dash cumin, etc. Set aside to cool, then shred with hands.
  2. Place poblanos and tomatillos in broiler until skin blisters. Let poblanos sweat in closed container. Set tomatillos aside to cool. Remove poblano skins. In blender, place poblanos, tomatillos, jalapenos, garlic, 3/4 cup cilantro, 1 cup stock, cumin, oregano, salt and pepper. Puree and set aside.
  3. In big pot, heat olive oil to med high.  Add onion, celery, bay leaf and sautee for 5 min.  Add remaining stock and the puree and bring to a boil.  Reduce heat to low and cook 5 more minutes. Add potatoes, carrots, corn, hominy and red bell pepper and cook another 20 minutes.  All ingredients should be tender. Don’t over cook. Stir in milk and butter and cook 5 more minutes.  Add chicken. Garnish with tomato and cilantro.

Serves 8