No Reviews
You must be logged in to post a review.
Throw & Go Green Chile Posole (Pozole)
x
Print Options
Description
I made this start to finish in 20 minutes. Tasted like it took hours. Take advantage of leftover turkey, chicken or pork. Use frozen or canned stock, frozen chopped onions, canned hominy and a secret and embarrassing ingredient to pull it all together.
Ingredients
- 2 cups Chopped Onion
- 4 cloves Roasted Minced Garlic Confit Or 3 Cloves Fresh Garlic
- 8 cups Chicken Or Turkey Stock
- 2 whole Tomatoes Shredded With A Grater, Ripe Green Variety If Available
- 4 cups Shredded, Cooked Leftover Chicken, Turkey Or Pork
- 1 cup Chopped Hot Green Pepper Or Sweet Pepper To Taste
- 2 cans (15 Oz. Can) White Hominy
- 3 Tablespoons Whole Toasted Cumin Seed
- 3 Tablespoons Whole Toasted Coriander Seed
- 1 can (15 Oz. Can) Green Chile Enchilada Sauce
- 4 whole Corn Tortillas Cut Into 1/2" Strips
- ¼ cups Raw Pepitas (pumkin Seeds) Optional
- ½ cups Crumbled Cotija Cheese (optional)
- ¼ cups Chopped Fresh Cilantro (optional)
- 2 Tablespoons Olive Oil
Preparation
In a large pot, saute onion until translucent over medium-low heat. Add minced roasted or fresh garlic and cook for a few minutes more. Add stock, grated tomatoes, cooked shredded meat of choice, peppers and hominy.
Using a mortar and pestle, grind the toasted cumin and coriander seeds and add to the pot.
Add green chile enchilada sauce and simmer for about 20 minutes.
Right before serving, fry tortilla strips.
Ladle soup into bowls and top with tortillas, pepitas, cilantro and crumbled Cotija.
I have lots more information on this recipe as well as some ideas for a few more rogue additions on my link above if you are interested. Let me know if you like it!
Related Recipes
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
bubita on 12.10.2009
i just finished eating my second bowl. my husband and i loved it. my grocery store didn’t have any green enchilada sauce so i used salsa verde. i also used canned tomatoes instead of green and a few cubano peppers. i was always hesitant to try hominy, but this soup was so delicious, i’m glad i did. my husband said it was better than any soup he could get in a mexican restaurant. thanks for the recipe!
dixiequeen on 12.9.2009
I tried this recipe last night & it was delicious. It was light yet full of flavor and gave the feeling of comfort food. I did make some changes due to my not having the exact recipe ingredients on hand. I used canned diced red tomatoes instead of green, and I did not grate them. I did not use cotija cheese, pumpkin seeds or coriander. I did use a little finely chopped poblano pepper & some chopped green bell pepper. …great recipe!