verde

This Pozole Verde (Mexican Green Pozole) con pollo is my favorite winter soup. This bright and flavorful soup is a lot like a Mexican stew using tomatillos, pepitas, chicken and hominy!  Top it with fried tortilla chips or tostadas, slices of avocado, thinly sliced radishes and cilantro for some added freshness and texture.

Pozole Verde Recipe

pumpkin seeds/pepitas

bone-less (skin-less chicken thighs)

yellow onion

tomatillos (husks removed and roughly chopped)

garlic (peeled)

poblano pepper

jalapeño (stems removed)

oregano

chicken broth

cilantro leaves

(24-ounce) can hominy (drained)

tortillas

avocado

radishes

To a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into the jar of your blender (we’ll be adding more stuff to the blender later!). Cover the blender and pulse until ground, about 30 seconds to a minute.

To the Instant Pot, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Close the “vent” and set the pressure cooker to high and timer to 15 minutes.

When the Instant Pot goes off, do a quick release. I like to cover the valve with a clean kitchen towel and flip it open using a wooden spoon’s handle. When there is no more pressure, remove the lid, opening it away from you. 

Remove the chicken and place on a cutting board. Place a strainer atop a big bowl, and pour the liquid through. Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of liquid (you can eyeball this measurement). Add the cilantro to the blender uncovered. It&#x27;ll cool off a bit while we do the next step.

Pour the strained broth back into the Instant Pot; and then add the hominy. Set the machine to the “saute” function and place the timer on 5 minutes. This will cook the hominy a bit while we blend up the green sauce and shred the chicken.

Back to the blender! Allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the Instant Pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons of kosher salt.

Divide amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion. 

To Make it in an Instant Pot:

To a medium to large pot, set over medium-high heat, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, Mexican oregano, chicken broth and 2 teaspoons of salt. Bring to a simmer and cook for about 30 to 40 minutes, until the chicken is cooked and the tomatillos have softened.

Remove the chicken and transfer to a cutting board. Place a strainer atop a big bowl, and pour the liquid through.

Transfer all of the solids (the pepper, onion, tomatillos, etc.) to the blender, along with a cup of broth (you can eyeball this measurement). Add the cilantro to the blender.

Pour the chicken broth back to the pot, along with the hominy and turn the flame to medium-heat. This will warm up the broth and cook the hominy a bit while we blend up the sauce and shred the chicken.

Back to the blender, allowing some steam to escape from the blender, process until very smooth, about 2 minutes.

Shred the chicken using two forks. By this time, the broth and hominy should be very warm. Add the chicken back to the pot, along with the remaining blender green sauce. Give it a big stir and adjust the salt to your liking. I added an additional 2 teaspoons.

To Make on the Stove in a Large Pot:

This Salsa Verde Chicken Tortilla has layers of corn tortillas, shredded chicken, cheese and a homemade salsa verde. Bake until hot and bubbly brown.

Salsa Verde Chicken Tortilla Casserole

(6-inch) corn tortillas, pan toasted

olive oil

onion

garlic

kosher salt

(4 ounce) can diced green chiles

chicken

salsa verde (tomatillo salsa)

sour cream

Cotija cheese

Monterey Jack Cheese

This is such a quick, easy and tasty dinner that you'll soon be making it again and again.

Taleggio sourdough salad with simple salsa verde

loaf,

garlic clove, halved

Taleggio

broccolini, trimmed, halved lengthways, blanched, refreshed

asparagus, trimmed, halved lengthways, blanched, refreshed

watercress sprigs

(70 grams) roasted hazelnuts, chopped

Lemon

tarragon, leaves picked,

flat-leaf parsley, leaves picked

(125 milliliters) extra virgin olive oil

lemon

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

Tomatillos give the traditional Bloody Mary a green twist for a Verde Mary or Green Bloody Mary. A spicy colorful take on the classic cure-all cocktail.

Green Bloody Mary - Verde Mary

tomatillos, husked,

vodka

serrano chile, seeded

cucumber,

cilantro

limes

green hot sauce

Worcestershire sauce

chipotle chili powder

Simple syrup (to taste)

Kosher salt, to taste (optional)

lime

sugar

Combine all cocktail ingredients in a blender. Blend...

Combine all cocktail ingredients in a blender. Blend until smooth.

Rub the rim of two rocks glass with...

Rub the rim of two rocks glass with a lime slice and roll in course sugar.

Serve chilled with ice. Garnish as desired.

This Homemade Salsa Verde recipe only requires 8 simple ingredients and it&#039;s incredibly easy to make! This tomatillo salsa is beautifully refreshing, bold in flavor and always a hit at parties! After just one bite, you will never go back to store-bought green salsa again!!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Salsa Verde Recipe (Tomatillo Salsa)

Poblano Peppers ((SEE NOTES))

Jalapeno Pepper ((SEE NOTES))

TBS Vegetable Oil (, plus more for oiling grates)

½ large White Onion (– peeled & roughly chopped (SEE NOTES))

Garlic (– peeled)

Cup Fresh Cilantro Leaves (– loosely packed,

½ TBS Fresh Lime Juice (or more

1-4 tsp Agave or Honey (– OPTIONAL (SEE NOTES))

tsp Cumin

Salt & Ground Black Pepper

Char vegetables

OPTIONAL FOR CHARRED SALSA: Preheat a grill or grill pan over medium-high heat (see note if using oven).  Lightly oil the grates to prevent sticking.  In a large bowl, toss the tomatillos, poblanos and jalapeno and with oil.  Place the vegetables on the hot grill.  Grill vegetables, turning often, until the skin is charred and the vegetables are tender, about 8-10 minutes.  Remove vegetables from the grill and transfer to a plate.  Set aside to allow to cool slightly.  (Optional – If you don’t like a strong smoky flavor, use your hands or the back of a paring knife to scrape off some of the charred skin and discard.)

Chop peppers

Prep peppers and onions:  Cut off the stems off the peppers and discard.  Cut peppers in half lengthwise and remove seeds if you want a mild salsa.  Roughly chop the peppers.  Set the tomatillos aside.

Blend salsa

Blend Salsa:  Place the onion, peppers and garlic in the bowl of a food processor.  Pulse until roughly chopped (about 10 pulses).  Add in the tomatillos and pulse again to roughly chop (about 8-10 pulses).  Add in the cilantro, lime juice, agave and cumin. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Pulse again until vegetables are broken down, but salsa is still chunky.  Taste and adjust for seasoning with more lime juice, cilantro, salt and pepper if desired.  Continue to pulse if a thinner salsa is desired.

Refrigerate

Refrigerate:  For best results, cover salsa, transfer to the refrigerator and allow the flavors to marry for at least 30 minutes.

Serve

Serve and enjoy!  Or, store in an airtight container in the refrigerator for up to 1 week.

https://content.jwplatform.com/videos/H1dUvj2B.mp4

This Homemade Salsa Verde recipe is incredibly easy and only requires 8 ingredients to make! It’s so refreshing and bold in flavor, you will never go back to store-bought Mexican tomatillo salsa again!!

Homemade Salsa Verde

Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! It’s a delicious bowl of comfort food that will warm you from the inside out! (You can use this recipe to make delicious chicken pozole verde as well. Simply use chicken instead of pork!)

Easy Pork Pozole Verde Recipe

lb Pork Shoulder,

White Onion, roughly chopped

Bay Leaf

Water

Salt and Pepper

Mexican-style

Broth (Take broth

Tomatillos,

Chiles,

Jalapeño Peppers, seeds removed

Serrano Peppers, seeds removed (optional)

Garlic Cloves

Fresh Cilantro, packed tightly

tbsp Dried Oregano Leaves

tsp Chili Powder

green cabbage, very

Limes,

Avocados, pit removed sliced

Radishes, thinly sliced

Cilantro

Tortilla Chips

Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.

Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.

PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.

Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)

Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.

Serve the Pozole Verde with your favorite toppings and ENJOY!

Mole Verde with Pork and White Beans recipe from Pati&#x27;s Mexican Table Season 6, Episode 7 &quot;The Art of Mole&quot;

Mole Verde with Pork and White Beans

country style ribs

garlic (cut in half lengthwise)

bay leaves

black peppercorns

salt

dry small white beans

tomatillos (husked and rinsed)

serrano

white onion (coarsely chopped)

black pepper

cloves

pork broth (reserved

vegetable oil

epazote (leaves and upper parts of stems)

parsley

white onion (to garnish)

radishes (to garnish)

limes (to garnish)

Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.

Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.

To cook the pork and beans:

Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.

Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.

Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.

In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.

Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.

To make the mole verde:

Made with green tomatoes, green onion, garlic, chili, lime, cilantro and cumin. This is a refreshing summer salsa.

Summer Salsa Verde

green tomatoes

green onion

green chile

tsp sea salt (to taste)

cumin

tsp pepper

cilantro (tightly packed, chopped)

Finely chop green tomatoes, green onion and garlic cloves and chile. Add sea salt, cumin, pepper and chopped cilantro. Stir to combine

Refriderate for at least 30 minutes, to allow the flavours to meld. Serve with tortilla chips.

Si te gusta el pescado, esta receta de merluza en salsa verde debería ser de las primeras que tengas en tu recetario. Más fácil, imposible, y realza el sabor del pescado como pocas. Se tarda lo mismo que en poner la mesa. No tienes excusa. ¡Al mercado!

La clásica merluza en salsa verde

lomos de merluza

ajos

½ manojo de perejil picado

cda de harina

200 g caldo de pescado

g guisantes cocidos

puntas de espárragos blancos en conserva

huevos duros

ingredientes

Antes de empezar la receta, conviene sacar y preparar todos los ingredientes.

Añadirlo a una sartén con un fondo de aceite caliente.

Picar el perejil fresco, y agregarlo a la sartén de inmediato.

Remover y dejar que se doren unos segundos. Ambos ingredientes necesitan muy poco tiempo de cocción, es mejor tener la sartén a fuego medio para evitar que se quemen.

Incorporar la harina, y seguir removiendo a fuego medio, entre medio y un minuto. La harina espesará la salsa.

Añadimos caldo de pescado y removemos con las varillas para que se integre con el resto del sofrito. Seguimos a fuego medio, y lo cocinamos entre 3 y 5 minutos para que se concentre un poco.

Antes del caldo, también se puede añadir media copa de vino blanco; albariño, sidra, txacolí… Dejamos que evapore el alcohol medio minuto, y seguimos con la receta añadiendo el caldo.

salsa

Picar finamente el ajo, incluso hacer puré con ayuda de un machaca-ajos.

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Top Tags

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Salsa Verde Chicken Tortilla Casser...

Taleggio sourdough salad with simpl...

Side of salmon

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Salsa Verde Recipe (Tomatillo Salsa...

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The most viewed verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine