Tag Archives: posole

Pozole Verde de Pollo

I’mmm baack….with my awesome “Spanglish” in the kitchen!  Which, more often than not, means that something yummy is cooking up!  So today, mi amigos, I bring you a Carly rendition of pozole (or posole, depending what side of the tracks you’re on)!

In translation, pozole means “hominy”, which is basically a large, soft corn kernel.  This hominy is then stewed with a meat, peppers, and broth and served with various toppings for your taste bud’s enjoyment.

Now, typically, I like to make the rojo (red) version with seared pork chunks, but today I went out of my comfort zone and opted for verde (green) and chicken!  I must say, though quite different flavor profiles, this one is equally amazing!  A bit tart from the tomatillos, but the charred peppers and garlic yield that smokiness you want and they both pair wonderfully with the slightly salty broth and tender shredded chicken.

In closing, winter is not yet over (but please hurry up) and we still crave that bowl of warm soup on a cold day.  So next Domingo (that’s Sunday to my non Spanglish friends), try out this pot of yumminess!  It will not disappoint!

 

The Starting Lineup

  • 1 lb tomatillos, husked, rinsed & halved
  • 4 poblano/Anaheim chiles (you can mix and match if desired)
  • 2 jalapeno peppers
  • 6 cloves garlic, in skins
  • 1 cup fresh cilantro, with stems
  • Juice of 1 lime
  • 2+ teaspoons cumin
  • 2+ teaspoons Mexican oregano
  • Kosher salt & pepper, to taste
  • 2 Tbsp canola oil
  • 2-3 lbs chicken thighs, boneless/skinless, cut into rough chunks
  • 1 white onion, diced
  • 6 cups low-sodium chicken broth/stock
  • 28oz can white hominy, drained
  • 4-8oz can chopped green chilies, drained

Garnish ideas

  • Radishes, thinly cut into matchsticks or sliced
  • Avocado, sliced or 1/2″ chunks
  • Cabbage, shredded
  • Mexican crema/ sour cream
  • Pickled onions
  • Lime wedges
  • Peppitas, toasted
  • Tortillas, warmed

Verde Sauce

Preheat your oven to 450 degrees.  Line a large baking sheet with the tomatillos (cut side down) and also place the poblano/Anaheim and jalapeno peppers along with the whole garlic cloves (still in husks) beside them.

Place your baking sheet on top rack, 6-8″ from the broiler and turn the warm oven to HI Broil.  Watch closely with oven door cracked, but allow the tomatillos to brown and soften and the peppers to bubble up and char, turning with tongs as needed.  Remove and place all of the charred peppers in a large zip lock gallon bag.  Close and allow peppers to steam for 15-20 minutes.  Once time is up, peel off the pepper’s skin and stems and scrape out the seeds from each.  You can also squeeze the roasted garlic out of their skin.

In a blender, combine 1/2 cup of chicken broth with the now roasted tomatillos (and any sheet pan juices left behind), steamed chilies and peppers, garlic cloves, cilantro, cumin,  Mexican oregano, lime juice and a pinch each of salt and pepper.  *If you like a thin broth, you can now strain this through a fine mesh sieve into a bowl and discard any extra skins/seeds.  However, I like the rustic’ness of it all and do not strain.

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In a large Dutch oven pot (with lid), heat 2 tablespoons of canola oil over medium-high heat.  Add in the cut up chicken thighs and sear and brown all sides; also add in the diced onion.

Once seared, pour the remaining chicken broth over the browned poultry to deglaze the pan; scrape up all of the brown bits on bottom of pan with a wooden spoon.  Flavor right there!

Next, pour in the Verde sauce you made in your blender along with the drained hominy and green chilies (I also like to add another teaspoon or so of cumin and Mexican oregano here again).  Stir to combine.  Bring to a boil, drop way down to a simmer and cover.  Let cook, stirring occasionally, for 2-3 hours.  Slightly shred chicken chunks, if desired.

Serve

Ladle into bowls and top with your desired garnishes, serve with warm tortillas.  Enjoy!

PozoleVerde2

 

Posole Rojo

Now this flavorful, spicy recipe takes some effort and hours of cooking, however, your reward is great!  You can also adjust the spice level by how much of the Chili de Árbol sauce you add to your broth.  Here in my home we like things HOT🔥.  So I add in a full cup and still garnish my serving with a drizzle.  If you want just a hint of heat and flavor, I recommend using 1/2-3/4 of a cup and zero ‘drizzle’.  To each their own, so adjust to your liking.

I imagine this could work great as a crockpot meal as well.  I suggest still searing your pork roast with the sweated onions and garlic on the stovetop first before adding to your crockpot.  Make sure to scrape up any and all brown bits to be put in also.  This method would work for days one has to be at work, the first for a lazy weekend day.

Hope y’all enjoy!  I know we did!

The Starting Lineup 

  • 3lb pork roast
  • 1 onion,  white chopped
  • 4 cloves garlic, chopped
  • 7 cups of low-sodium chicken broth
  • 1 cup water
  • 1 cup Chili de Árbol sauce, *recipe below (use less if you don’t want it too spicy)
  • 1 heaping Tbsp of Mexican chicken bouillon (Knorr Caldo Con Sabor de Pollo)
  • 2 heaping Tbsp Cumin, separated (1/dry rub-1/broth)
  • 1 Bay Leaf
  • Kosher salt
  • 1 Tbsp dried Mexican oregano
  • 2 Tbsp vegetable oil 
  • 1/2 cup milk/Tbsp cornstarch
  • 3 cans white hominy

GARNISH

  • sliced fresh jalapeños & radishes
  • Cilantro
  • Sour cream dollop
  • A drizzle of reserved chili purée 

Before starting this recipe, make sure you have a cup of my *Chili de Árbol | Railroad Wife sauce on hand.  This is a MUST for the robust, spicy flavor!

Set your pork roast out and coat with cumin and 1/2 salt and bring to temperature for even cooking.  Set aside.  *you can even coat roast in the dry rub overnight if you’d like, but still set meat out about 20 minutes before you sear it.

Heat vegetable oil to medium in a heavy dutch oven (I use my Lodge cast iron, but any should work).  Add your chopped onion to the oil and cook till soft (4-6 minutes).  Add in garlic and cook for 1 minute. 

Push mix to side of pot, turn up to med-high and add the spice coated pork roast and sear on each side for a nice ‘crust’ ( 8-10 minutes).  Occasionally stir your onion/garlic mix while your roast is searing so they don’t burn.

 

Next, add 1 cup water, all the chicken broth, chicken bouillon, 1 cup of chili purée (less if you don’t want it too spicy), cumin, Mexican oregano, bay leaf.  

Stir all the spices and the sauce https://railroadwifeintexas.wordpress.com/2015/04/17/chili-de-arbol-sauce/ together.  It will develop a great red hue. 

  

Bring to boil, stir and then turn to a simmer and cover.  Let simmer for 3 hours, stirring about once per hour. 

 

After the 3 hours is up, add the (drained) hominy to your pot.  Stir and let sit 1 more hour. 

After that last painful, stomach growling hour remove the roast from the broth and shred.  

Mix together the milk and cornstarch in bowl till smooth and add to broth.  If needed, repeat.  This helps to slightly thicken the broth.  Add the shredded pork roast back in now as well.  Let sit till the stew slightly thickens.

After all your hard work and (im)patience in waiting, your Posole Rojo is ready!!!  Ladle a large helping into a bowl, garnish and serve with chips or a warm, fresh tortilla on the side! 

  

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