hominy

A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you’re concerned about the heat, but don’t skimp on the adobo sauce: It’s milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping.

The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available <a href="https://cooking.nytimes.com/recipes/1019692-slow-cooker-shortcut-chicken-pozole?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1">here</a>.

Pressure Cooker Chipotle Chicken Pozole

vegetable oil

Kosher salt

garlic,

chipotle peppers

onion powder

garlic powder

cumin

oregano

chicken thighs

chicken broth

corn

lime (about 2 tablespoons), plus more as needed

tortilla chips, shredded cabbage, diced avocado, crumbled queso fresco, minced red onion

Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.

Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)

Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.

Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.

Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

I’ve long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online, I bought some. I knew that having it in the cupboard when a hominy craving struck was the best insurance against cheating and buying the canned version.

Like dried beans, dried hominy needs a good long soak and a lengthy cooking. But there’s nothing difficult about the process.

Many pozole recipes call for the finished stew to be garnished with shredded cabbage. But after bingeing on cabbage recently, I decided to take a different route, and stirred slivered collard greens into the pot at the end of cooking. They turned silky and soft and offered a nice contrast to the chewy hominy, the brawny pork and the spicy thick broth.

Spicy Pork Stew With Hominy And Collard Greens

pork butt,

kosher salt,

black pepper

yellow onions, finely chopped

garlic cloves, finely chopped

New Mexican chile powder (or less, to taste)

Mexican oregano

bay leaf

cinnamon

chipotle in adobo sauce

(12-ounce) bottle lager-style beer

collard greens

Lime wedges,

Cilantro leaves,

Diced avocado,

Diced radish

Spicy Pork Stew With Hominy and Collard Greens

Soak the hominy in plenty of water overnight. Drain.

Season the pork all over with 1 teaspoon salt and the black pepper. Heat the oil in a large pot over medium-high heat. Sear the meat in batches until well browned on all sides. Transfer to a plate.

Add the onion to the pot and cook until soft, 5 to 7 minutes. Add the garlic, chile powder, cumin, oregano, bay leaf and cinnamon. Cook 1 minute. Return pork to pot. Stir in the chipotle, hominy, beer, 6 cups water and 2 teaspoons salt. Simmer, covered, for 1 hour. Uncover and simmer for about 1 to 1 1/2 hours more till meat and hominy are tender, adding water as needed if too thick. Stir in collards for last 20 minutes. Discard bay leaf and cinnamon. Taste and adjust seasonings. Ladle into bowls; garnish with lime, cilantro, avocado and radish.

This vibrant, hearty weeknight chicken soup is reminiscent of <a href="https://cooking.nytimes.com/recipes/1016476-pozole?action=click&amp;module=Global%20Search%20Recipe%20Card&amp;pgType=search&amp;rank=1">pozole</a>, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.

Brothy Chicken Soup With Hominy And Poblano

olive oil

yellow onion, finely chopped

poblano

coriander

dried oregano, preferably Mexican oregano

red-pepper flakes (optional)

Kosher salt and black pepper

chicken stock

can hominy, drained and rinsed, or 2 cups cooked rice

lime, quartered,

Crumbled tortilla chips, thinly sliced radishes, diced avocado, roughly chopped cilantro, thinly sliced scallions

Brothy Chicken Soup With Hominy and Poblano

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and poblano and cook, stirring occasionally, until they have softened without taking on any color, 4 to 6 minutes. Add the garlic, cumin, coriander, oregano and red-pepper flakes, if using, and cook, stirring frequently, until the garlic and spices are fragrant, about 1 minute more. Season well with salt and pepper.

Add the stock and chicken and bring to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a cutting board. When cool enough to handle, shred the meat.

Add the shredded chicken back to the pot along with the hominy and allow everything to simmer together for 5 to 10 minutes more. Season to taste with salt and pepper.

Ladle into soup bowls. Serve with limes, for squeezing on top, and bowls of optional garnishes.

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Braised Chicken Thighs With Tomatillos

canola oil

bone-in, skin-on chicken thighs or legs

garlic cloves, smashed

onion,

tomatillos, husks removed, chopped

jalapeño, thinly sliced, seeds removed if you like

can hominy, chickpeas

radishes, thinly sliced

lime

cilantro, tender leaves

Corn tortillas,

Heat oil in a large Dutch oven or heavy-bottomed pot.

Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)

Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.

Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that’s fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.

Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.

Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.

Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

This easy Posole from Delish.com is the perfect way to enjoy your favorite Mexican dish. 

Slow-Cooker Chicken Pozole

c. low-sodium chicken broth

chicken breasts

poblano peppers, chopped

white onion, chopped

tbsp. cumin

chili powder

kosher salt

(15-oz) cans hominy, drained and rinsed

radishes,

green cabbage,

cilantro,

What do you use your crock-pot for the most?

Yum! Very flavorful and super easy to make!

I made this today and my family loved it. My husband is from Mexico and loves pazole. He said it wasn’t traditional due to not being red or green, but it was good. No complaints here!

OMG 
Slam Dunk
Family Loves it
Husband says I can mk it everyday 
Comments fr the family:
Delicious 
Flavorful
Great Job
Delicious 
Superb
Nice & Spicey (my husband did not have to add the hot sauce 😋🙃)
This will be a dish to make for Family & Friends 
Thank You for sharing this wonderful dish i can now add to my recipe collection 🙏🏽📖😋 💗

Delicious it was so easy . I added a can of Chile Verde. Si muy bueno

I really enjoyed this quick and easy rendition of posole however, while I kept the ingredients the same, I actually just used a rotisserie chicken and shredded that and threw it in a pot on the stove with all the other ingredients, except the garnishes. I actually make this every "crock pot" season/fall. It literally gets eaten very quickly. Sometimes I make two batches just to have extra.

Loved it, kids love it, hubby loved it..... this one is a keeper

You need to go to New Mexico, it is the only place to find correct posole.

https://streaming.hearstdigitalstudios.com/c84ebdc8-19d3-417d-b5f4-20f9e8898e56/video_rover_16x9_1080p_hd_1540330505_95999.mp4

Chicken Posole Is The Comforting Mexican Soup You Need to Know About

Chicken Posole Will Warm You Right Up

Red Pozole with Traditional Garnishes recipe from Pati&#x27;s Mexican Table Season 3, Episode 13 “My Piñata Party”

Red Pozole with Traditional Garnishes

garlic

chickens (about 3 pounds each)

onion

cilantro sprigs

salt

ancho chiles ((about 1 ounce) rinsed, stemmed and seeded)

guajillo chiles ((about 1 ounce) rinsed, stemmed and seeded)

white onion

cloves

limes (halved)

radishes (rinsed,

romaine lettuce

chile

Crispy tostadas or tortilla chips (store-bought

refried beans (store-bought

If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the pozole:

Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

To make the chile puree:

Chicken, Hominy and Pinto Bean Stew recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Chicken, Hominy and Pinto Bean Stew

dried hominy (soaked

kosher or sea salt (if cooking hominy)

recipe frijoles de olla (using pinto beans (3 cups cooked beans), or 2 15-ounce cans)

chicken

Anaheim chile (stemmed, seeded, cut in quarters)

cilantro

Anaheim chile

chiles

limes (quartered)

Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.

Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To cook the chicken:

Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.

Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.

Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.

Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.

Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

To make seasoning sauce:

In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments — chopped onion, cilantro, chopped chiles, avocado and oregano — so each diner can customize. A squeeze of lime for each serving is vital.

Pozole Verde

pozole,

pork shoulder,

bay leaves

tomatillos, diced,

chayote squash, diced (optional)

zucchini,

hot green chile,

avocados,

Roasted poblano chile strips (optional)

Lime wedges

Drain pozole and transfer to a large soup pot. Add water to cover by 3 inches and bring to a boil over high heat. Reduce heat to a simmer, add garlic and cook pozole for 2 1/2 to 3 hours, until kernels are tender and beginning to burst. Add 1 tablespoon kosher salt halfway through cooking and be sure to keep the cooking liquid topped up. (Pozole kernels may be cooked in advance, up to 1 day ahead.)

Season pork well with salt and pepper. Place in large soup pot and cover with 12 cups water. Add onion, bay leaves and cloves. Bring to a boil, then reduce to a simmer and cook, covered with lid ajar, until very tender, about 1 1/2 hours.

Combine cooked pozole (with broth) and cooked pork (with broth) in one pot. Simmer for 15 minutes, then add tomatillos, chayote, zucchini and corn and cook for 5 minutes more. Taste broth and adjust seasoning. Add a little more water if necessary to keep a soupy consistency.

Serve in large bowls. Pass garnishes separately.

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde. Each bite is filled with tender hominy and shredded jackfruit, making it a healthy and delicious Mexican stew!

Vegan Pozole Verde

vegetable broth (0.19)

dehydrated jackfruit,

can hominy, drained & rinsed (1.30)

garlic (0.04)

epazote (0.02)

(~8-10) tomatillos (0.45)

jalapeños

pumpkin seeds (0.14)

cilantro (0.14)

garlic (0.16)

Mexican oregano (0.03)

salt, more to taste (0.01)

onions

Cilantro

Shredded lettuce or cabbage

radishes

Sliced chiles

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.

Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.

Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!

https://www.youtube.com/watch?v=eUifVFdgTOE

📋 FULL RECIPE 📋
https://brokebankvegan.com/pozole-verde/

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde (green pozole). Each bite is filled with tender hominy and shredded jackfruit, making a healthy and delicious Mexican stew!

Ingredientes en Español:
Sopa
4 tazas de caldo de verduras
0.88 onzas de yaca deshidratada
1 lata de 30 onzas de maíz molido, escurrido y enjuagado
1-2 dientes de ajo
½ cebolla blanca pequeña
1-2 ramitas frescas de epazote
Salsa verde
1 libra (~ 8-10) de tomatillos
1 cebolla blanca pequeña
2 jalapeños o serranos
¼ de taza de semillas de calabaza
½ taza de cilantro
4 dientes de ajo
1 cucharadita de orégano mexicano
1 cucharadita de sal, más al gusto
Para servir opcional
Cebollas en cubo
Cilantro
Lechuga o repollo rallado
Rábanos en rodajas
Rodajas de limón
Chiles en rodajas

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#pozoleverde #greenpozole #veganpozole

Pozole Verde (Vegan Green Pozole with Jackfruit)

Peruvian arroz con pollo stands apart from other versions of <a href="https://cooking.nytimes.com/recipes/1021438-arroz-con-pollo">chicken and rice</a> across Latin America thanks to the addition of a bright green cilantro purée and aji amarillo, a fruity yellow hot pepper that’s similar in flavor to habaneros or scotch bonnets. Traditionally, the dish contains choclo, very large and chewy Peruvian corn kernels with earthy flavor. Cooked canned hominy makes a great substitute that offers a similar taste and texture. This one-pot homestyle dish is commonly served with <a href="https://cooking.nytimes.com/recipes/1022907-salsa-criolla">salsa criolla</a>, a tangy and spicy red onion relish, but a Louisiana-style hot sauce is a good alternative.

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