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Gallery New Mexico Green-Chile Pozole Credit: Marcus Nillson Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 12 Yield: Makes 12 cups
Ingredients Ingredient Checklist 12 ounces dried hominy, rinsed or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups) 3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs) 8 sprigs flat-leaf parsley, tied together with kitchen twine 4 garlic cloves, thinly sliced 1 1/2 teaspoons dried oregano, preferably Mexican 1 pound tomatillos, husked and rinsed 10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups) 3 large jalapeno chiles, quartered 1 cup packed cilantro sprigs 1 medium white onion, coarsely chopped 2 tablespoons sunflower or safflower oil Coarse salt
Cook’s Notes Serve pozole with chopped Hass avocado, thinly sliced white onion, fresh cilantro, dried oregano, tostadas or tortilla chips, and lime wedges. Green-chile pozole can be refrigerated for up to 5 days; reheat gently before serving.
Gallery New Mexico Green-Chile Pozole Credit: Marcus Nillson
Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 12 Yield: Makes 12 cups
Gallery
New Mexico Green-Chile Pozole Credit: Marcus Nillson
New Mexico Green-Chile Pozole
Credit: Marcus Nillson
New Mexico Green-Chile Pozole
Recipe Summary prep: 45 mins total: 3 hrs 45 mins Servings: 12 Yield: Makes 12 cups
Recipe Summary
prep: 45 mins total: 3 hrs 45 mins
Servings: 12 Yield: Makes 12 cups
prep: 45 mins
total: 3 hrs 45 mins
prep:
45 mins
total:
3 hrs 45 mins
Servings: 12
Yield: Makes 12 cups
12
Makes 12 cups
Ingredients
Ingredients
- 12 ounces dried hominy, rinsed or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups) 3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs) 8 sprigs flat-leaf parsley, tied together with kitchen twine 4 garlic cloves, thinly sliced 1 1/2 teaspoons dried oregano, preferably Mexican 1 pound tomatillos, husked and rinsed 10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups) 3 large jalapeno chiles, quartered 1 cup packed cilantro sprigs 1 medium white onion, coarsely chopped 2 tablespoons sunflower or safflower oil Coarse salt
Directions
If using dried hominy, bring hominy and 6 quarts water to a boil in a large pot (do not salt). Reduce heat to medium-low, and simmer until pointed tip can be pinched off and hominy is tender, about 2 hours. Transfer hominy to a bowl using a slotted spoon; let cool for 5 minutes. Pinch off the pointed tip of each kernel; discard. Return hominy to pot with liquid, and simmer until tender, about 1 hour and 45 minutes. Let stand.
Meanwhile, place pork in a large pot; cover with water by 2 inches (about 3 quarts). Add parsley and garlic, and bring to a boil. Skim top layer of foam and fat from pot using a ladle. Reduce heat to medium-low; stir in oregano. Simmer, partially covered, until meat is falling off the bone, about 3 hours. Remove pork from broth; reserve broth. Trim excess fat, and remove meat from bones; discard bones. Shred meat, and cover.
Meanwhile, fill a small pot with water, and bring to a boil. Add tomatillos; simmer until tender, about 10 minutes. Transfer tomatillos to a medium bowl using slotted spoon; reserve cooking liquid if using canned hominy.
Heat a large skillet over medium heat. Toast pepitas, shaking and stirring often, until golden and popping, 10 to 12 minutes. Transfer to tomatillos. Add jalapenos, cilantro, onion, and 1 1/2 cups reserved hominy cooking liquid (use reserved tomatillo cooking liquid if using canned hominy). Let cool for 5 minutes. Working in batches, puree mixture in a blender until smooth, adding up to 1/2 cup more cooking liquid if needed.
Heat oil in a large skillet over medium-high heat until surface is shimmering. Add tomatillo puree and 1/2 teaspoon salt, stirring constantly as it spatters. Reduce heat to medium; simmer gently, stirring occasionally, until thick and color deepens, about 15 minutes.
Stir 1 tablespoon salt and the tomatillo mixture into reserved pork broth (8 cups; add reserved hominy or tomatillo cooking liquid if needed). Bring to a boil; add pork. Reduce heat, and simmer gently until heated through, about 10 minutes. Stir in cooked or canned hominy, and season with salt and pepper. Simmer until heated through, about 5 minutes.
Cook’s Notes Serve pozole with chopped Hass avocado, thinly sliced white onion, fresh cilantro, dried oregano, tostadas or tortilla chips, and lime wedges. Green-chile pozole can be refrigerated for up to 5 days; reheat gently before serving.
Cook’s Notes
Serve pozole with chopped Hass avocado, thinly sliced white onion, fresh cilantro, dried oregano, tostadas or tortilla chips, and lime wedges. Green-chile pozole can be refrigerated for up to 5 days; reheat gently before serving.
Reviews (3)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
Reviews (3)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
10 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 0 1 star values: 2
Martha Stewart Member Rating: Unrated 01/31/2014 I made this recipe today, and used my pressure cooker for the pork, that sped things up a bit. I added 5 large roasted and peeled poblano peppers to the tomatillo mixture and the flavor is excellent! I also used dried posole, which is the only way to go if you want that lovely warm corn flavor. I will definitely be making this again! Martha Stewart Member Rating: Unrated 11/26/2013 This is not a Green Chile Stew. As the name says, in a Green Chile Stew the main flavor and ingredient is New Mexican Green Chile - the best in the World! Martha Stewart Member Rating: Unrated 11/26/2013 I do not understand why this is called New Mexico Green Chile posole when it doesn't contain any NM Green Chile. As a born and raised New Mexican we would never make our posole with tomatillos and jalepenos, ALWAYS green chile!Martha Stewart Member
Rating: Unrated 01/31/2014
I made this recipe today, and used my pressure cooker for the pork, that sped things up a bit. I added 5 large roasted and peeled poblano peppers to the tomatillo mixture and the flavor is excellent! I also used dried posole, which is the only way to go if you want that lovely warm corn flavor. I will definitely be making this again!
Rating: Unrated
Rating: Unrated 11/26/2013
This is not a Green Chile Stew. As the name says, in a Green Chile Stew the main flavor and ingredient is New Mexican Green Chile - the best in the World!
I do not understand why this is called New Mexico Green Chile posole when it doesn’t contain any NM Green Chile. As a born and raised New Mexican we would never make our posole with tomatillos and jalepenos, ALWAYS green chile!
All Reviews for New Mexico Green-Chile Pozole
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All Reviews for New Mexico Green-Chile Pozole
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