Does anyone have good Pozole or Green Chili recipies?

Answer 1

Texas Style Pozole

2 1/2 lbs pork shoulder, cut into 1-inch cubes
2 tablespoons oil
1 onion, chopped
3 garlic cloves, minced
10 cups chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground red chili powder
3 cups white hominy, drained
Heat oil in a large dutch oven over medium heat. Add pork and cook, turning until browned on all sides.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
Reduce heat to low, cover, and cook for about 90 minutes.
Add hominy and cook for 15 more minutes.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls.
Serve with hot corn tortillas and garishes.
GARNISHES: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

Traditional pozole takes almost all day to cook but this version takes a little less time.

Answer 2

Roasted Green Chili Bisque with Chicken:

Notes: Use leftover cooked chicken or buy a roasted chicken from a good deli.

1 1/2 pounds fresh poblano chilies (often mislabeled pasillas)
1 pound onions
3 cups fat-skimmed chicken broth
2 cups half-and-half (light cream)
2 cups shredded skinned cooked chicken (see notes)
1 firm-ripe avocado (about 8 oz.), pitted, peeled, and chopped
1 firm-ripe tomato (about 6 oz.), rinsed, cored, and chopped
1/4 cup minced fresh cilantro
Salt

1. Rinse and dry chilies; cut in half lengthwise and discard stems and seeds. Peel onions; cut crosswise into 1/2-inch-thick slices. Arrange chilies (skin up) and onions in a single layer in a 12- by 17-inch pan.

2. Broil 4 to 6 inches from heat until vegetables are soft and slightly charred, 20 to 25 minutes, turning onions as needed to brown evenly. When chilies are cool enough to handle, pull off and discard skins.

3. In a blender or food processor, whirl half the chilies and onions with about 3/4 cup chicken broth until smooth, scraping container sides as necessary. Rub mixture through a fine strainer set over a bowl; discard residue. Repeat to purée remaining chilies and onions with another 3/4 cup broth and strain into bowl.

4. Stir in remaining 1 1/2 cups broth, half-and-half, and chicken. Cover and chill up to 1 day.

5. In a 3- to 4-quart pan over medium-high heat, stir bisque often until steaming, about 15 minutes. Place avocado, tomato, and cilantro in separate small bowls.

6. Ladle bisque into wide bowls. Serve with avocado, tomato, cilantro, and salt to add to taste.

Yield: Makes 2 quarts; 4 servings

Answer 3

Jalisco-Style Red Pozole

Ingredients

POZOLE BROTH
32 c (8 quarts) water
1 sm head garlic; halved
1 sm onion; halved
2 lb pork butt; cut in large chunks
1 lb pork neck bones
2 chicken wings
1 salt

CHILE
6 guajillo chiles
2 puya chiles
2 chiles de arbol
1/2 lb plum tomatoes
1/2 onion
1 clove garlic
3/4 ts oregano
1 salt

ASSEMBLY
1 cn (29-ounce) hominy; drained
1 finely shredded romaine
1 finely shredded cabbage
16 radishes; thinly sliced
1 lg onion; finely chopped
1 ground chile piquin
1 crushed oregano
16 toasted or fried tortillas
8 limes; halved

Instructions


POZOLE: Boil water in Dutch oven. Add garlic, onion, pork meat, neck bones, chicken wings and salt to taste. Boil until liquid is reduced to 3 quarts, about 2 hours. Remove from heat. Cool meats in stock, then drain and shred, discarding chicken skin. Skim fat from stock and reserve stock.

CHILE: Wash guajillo, puya and de arbol chiles and remove stems, seeds and. Soak in water to cover 1 hour. Puree chiles, tomatoes, onion, garlic and oregano in food processor or blender. Strain to eliminate peels. Season lightly with salt.

ASSEMBLY: Heat chile and Pozole Broth to same temperature and combine. Add reserved shredded meats and hominy and heat to serving temperature. Serve in large individual bowls. Arrange romaine, cabbage, radishes, onion, chile piquin, oregano, tortillas and limes in individual bowls and serve as garnishes to add to pozole as desired. 6 to 8 servings. Each of 8 servings,