Pasole recipe?

Question

I had some this weekend and it was YUMMY. I would like to make it at home, but need a LOW FAT version...Can anyone help? Thanks!

Answer 1

Chicken Pasole Soup:

1½ hours 30 min prep
4-6 servings

4 large chicken breasts
2 large onions
8 large garlic cloves
2 (16 ounce) cans yellow hominy
1 (16 ounce) can white hominy
9 large dried red chile pods (mild)
1 large lemon, juice of
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon ground cumin
salt
black pepper
1 small head iceberg lettuce
1 (13 3/4 ounce) bag tortilla chips

1. Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder.
2. Chop onion and mince garlic cloves.
3. Place chicken, onions, and garlic in a large stock pot. Cover all with water.
4. Bring to a boil, and then reduce heat to a simmer.
5. Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper.
6. Immerse the dried peppers into the cooking chicken stock.
7. After 20 minutes, remove the peppers to cool.
8. Continue cooking chicken for another 20 minutes or so, until chicken is completely done.
9. Place peppers, one at a time, on a cutting board, and using a knife, “scrape” the softened inner pulp from the "papery" outer skins.
10. Place all of the pepper pulp into a bowl and sprinkle with a bit of salt, the cumin, and add 1/2 of the lemon juice to pulp.
11. Mash pulp well.
12. When chicken is done, remove to cool. Add more water to broth, if needed.
13. Skim any fat off top of broth.
14. Add pulp mixture into broth.
15. Add all 3 cans of "1/2 drained" hominy, and continue to slow-simmer.
16. Debone the chicken meat into "shreds" and add back into the broth.
17. Taste broth at this point and adjust seasonings to your tastes. (The pepper may taste a bit hotter than the final product will turn out to be).
18. Simmer 10-15 more minutes.
19. Meanwhile, finely shred the lettuce.
20. Turn off heat and add the remaining 1/2 of the lemon juice to the soup.
21. To serve, using a slotted serving spoon, put the desired amount of chicken/hominy mixture into a soup bowl, and then put 2 ladlefuls of broth over the top.
22. Top with a large handful of the shredded lettuce, and then top that with "crunched" up tortilla chips, to taste.
23. Enjoy!
24. -You can also top with any other of your favorite Taco toppings. For example, one of my sons adds diced fresh tomatoes to his bowl and the other son likes to add a spoonful of sour cream, and some graded cheddar cheese.

Answer 2

pasole with linquica


4-6 servings 1 hour 15 min prep

4 cups vegetable broth
1 (15 ounce) can hominy (white or golden)
1 (14 1/2 ounce) can diced tomatoes with garlic
2 cups sliced linguica sausage
1 large baking potato, peeled and diced
1/2 cup chopped celery
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
2 tablespoons goya recaito


In a large saucepan, or dutch oven add all ingredients, and simmer over a low heat, covered until the potatoes are tender, and the flavors blended.
Use your own discretion on the amount of spices to use.
Goya's Recaito is a nice addition and gives the stew the cilantro flavor.
Serve with some hot sauce, and a nice crusty bread.
Leave out the linquica and it's a great vegetarian stew.

Answer 3

I'm sorry that I don't have a thorough Pozole recipe, but my technique provides a good result, I think:

I boil some pork meat in water with one dried seeded chile poblano, a bay leaf, and some Maggi (Mexican chicken bouillon) in a covered pot for at least an hour or two, until the meat is very tender. After it cools a little, take the meat out, pull off any remaining fat pieces, and shred. Put that it a bag for overnight.

Take out the bay leaves. Use a stick blender to puree the chile into the broth, and get that wonderful red color. Put the entire pot of broth in a refrigerator overnight.

In the morning, you can easily take all of the fat out, as it will have become solid.

Add the meat back to the soup along with one or two cans (depending on size and your taste) of white hominy, with their liquid. Heat the whole thing, and you are ready to go.

Remember to have the condiments (lime wedges, shredded cabbage, oregano, chile flakes, chopped onions, cilantro, and radish slices). I'm getting hungry just thinking about it.

Answer 4

Mary Sue Milliken and Susan Feniger's Pork Chili Verde with Posole

This recipe serves: 8


1 pound tomatillos, husked and washed, or green tomatoes
2 pounds lean pork stew meat, cut in 1 1/2" cubes (pork shoulder works well)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
flour (for dredging)
2 tablespoons canola oil
1 yellow onion, chopped
2 Anaheim or poblano chilies, cut into 1" cubes
2 green peppers, cut into 1" cubes
3 jalapeño peppers, seeds removed and diced
3 cloves garlic, peeled and minced
1 1/2 cups canned hominy (posole), drained
1/2 cup chopped cilantro leaves
1 tablespoon dried oregano
2 teaspoons ground cumin
3 cups Basic Chicken Stock or water

1. Preheat the broiler.
2. Roast the tomatillos on a baking sheet about four inches away from the broiler until charred on all sides, about 5 to 8 minutes. Let cool. Chop roughly and reserve with all the juices.

3. Season the pork generously with salt and pepper. Flour it lightly. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Remove the pork from the skillet and set it in a soup pot. Drain off the excess fat in the skillet.

4. Using the skillet, turn the heat down to medium and add the onion. Cook until soft and translucent, about 5 minutes. Add the Anaheim or poblano chili peppers, green peppers and jalapeno chili peppers and cook 3 to 4 minutes more. Add the garlic and cook 1 minute more.

5. Add the vegetables to the soup pot along with the roasted tomatillos and their juices, hominy, cilantro, oregano and cumin. Cover with chicken stock, bring to a boil, and reduce to a simmer. Cook loosely covered until the pork is very tender, about 1 1/2 hours.

6. Adjust the seasoning with salt and pepper to taste.

Serving Size: about 1 cup

Number of Servings: 8
Per Serving
Calories 282 Carbohydrate 16 g
Fat 13 g Fiber 4 g
Protein 25 g Saturated Fat 3 g
Sodium 686 mg