POSOLE VERDE
Steps:
- For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
- Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
- Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
- When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
- For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.
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Md forij J
[email protected]I tried this recipe, and it was a disaster. The posole was bland and flavorless.
Sahin Vai
[email protected]This recipe is too complicated. I don't have the time or patience to make it.
Randy Norman
[email protected]I'm allergic to cilantro. Can I substitute another herb?
Nolufefe Qhonono
[email protected]This recipe seems a little too spicy for me. I think I'll reduce the amount of chili peppers.
funny vids
[email protected]I'm not sure about the tomatillos. I've never cooked with them before.
Anda Mihlanda
[email protected]I can't wait to try this recipe! It looks delicious.
Nayem Ali
[email protected]This posole verde is so flavorful and comforting. It's the perfect meal for a cold winter day.
Rebecca N09
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Umr Ali211
[email protected]This was my first time making posole verde, and it turned out great! The recipe was easy to follow, and the posole was delicious.
Angelica
[email protected]I've made this posole verde several times now, and it's always a crowd-pleaser. The tomatillos and green chiles give it a nice tangy flavor.
Joseph Shannon Smith
[email protected]This posole verde was a hit at my dinner party! The flavors were incredible, and the chicken was so tender. I will definitely be making this again.