Green Pozole Recipes With Pork

Mexican Pozole Verde (Green Pozole) Feasting At Home

WEBOct 1, 2021 · Cook the chicken: In a large heavy-bottomed pot or dutch oven, bring the chicken stock, salt, coriander, cumin, oregano, epazote, …

Rating: 4.9/5(39)
1. In a large heavy bottomed pot or dutch oven, bring the chicken stock to a boil. Add the chicken breasts, cover and simmer over low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat, skim the stock, and return chicken back to the stock.
2. In a blender, combine the halved tomatillos, quartered onion, poblanos and jalapenos, garlic, chopped cilantro adding 1 cup water to get the motor going. Blend until smooth, scraping down sides if necessary.
3. In a skillet, heat the oil and add 2/3 of the tomatillo puree ( reserving one third – leave in the blender) and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 8-10 minutes.
4. Pour the cooked tomatillo sauce into the chicken stock pot. Add the 3 cups of the hominy (reserving 1 cup) and bring to a gentle simmer over moderate heat. Season with salt, pepper, coriander and cumin, and cook just until heated through. If you cook this too long, it will begin to loose its vibrant color.

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Healthy Pozole Verde {Instant Pot Slow Cooker}

WEBApr 3, 2023 · Add the pork to your slow cooker, season with the salt, pepper and chili powder and stir to cover the pork with the spices. Add …

1. Add the pork to the pot, season with a small amount of salt, as much black pepper as you like and chili powder and stir to cover the pork with the spices. Add the onions, peppers, garlic, broth and oregano. Cook on manual (or pressure cook) for 15 minutes with a 10 minute natural pressure release.
2. Once you remove the lid, turn on saute mode and stir in the hominy, cilantro & cornmeal until thickened. Check your seasonings, then serve with avocado, salsa verde and lime wedges if you like!
3. Add the pork to your slow cooker, season with the salt, pepper and chili powder and stir to cover the pork with the spices. Add the onions, peppers, garlic, broth and oregano. Cook on high for 4 hours or low for 6 1/2 hours.
4. Stir in the hominy, cilantro & cornmeal and cook on high for an additional 15 minutes or until heated through and thickened. Check your seasonings, then serve with avocado, salsa verde and lime wedges if you like!

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