CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE
A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture.
Provided by wp
Time 2h15m
Number Of Ingredients 13
Steps:
- Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.
- Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat.
- Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook). Coarsely chop poblanos and add to pot.
- Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
- Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
- Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.
Nutrition Facts : Calories 299, Carbohydrate 45, Cholesterol 0.0, Fat 10, Fiber 9.7, Protein 9.7, SaturatedFat 1.7, Sodium 1123
POSOLE: CREAMY PUMPKIN SEED & GREEN CHILE
Posole: Creamy pumpkin seed & green chile
Provided by sage9964
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat broiler with oven rack 3 in from heat.
- Set yellow onion, poblanos, Serrano, tomatillos, and garlic on a rimmed baking sheet.
- Broil, turning, until vegetables are browned to blackened all over, 15-30 min, moving them to a bowl as browned. Let cool.
- Toast ancho chiles in a large pot over med heat until fragrant, pressing down with tongs and turning occasionally about 3 min.
- Turn off heat.
- Peel and seed poblanos and Serrano.
- Peel garlic.
- Whirl Serrano, garlic, onion, tomatillos and any juices, and 1/2 c pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they'll fall apart as they cook).
- Coarsely chop poblanos and add to pot.
- Stir in hominy, 5 c broth, 2 tsp oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.
- Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup.
- Ladle posole into bowls and serve with additional pepitas and oregano, and other accompaniments to taste
Nutrition Facts : Calories 299, Carbohydrate 45, Fat 10, Fiber 97, Protein 97, SaturatedFat 17, ServingSize Serves 8, Sodium 1123
CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE
Categories Soup/Stew Dinner Vegan Hominy/Cornmeal/Masa Simmer
Yield 6 people
Number Of Ingredients 16
Steps:
- 1.Preheat broiler with oven rack 3 inches from heat source. Set yellow onion, poblanos, serrano. tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool. 2.Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally, about 3 minutes. Turn off heat. 3.Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth, Pour into pot with whole anchos(they'll fall apart as they cook) Coarsely chop poblanos and add to pot. 4.Stir in hominy, 5 cups broth, tsp oregano and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile. 5. Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you'd like a thinner soup. 6. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.
PUMPKIN GREEN CHILI POSOLE
Grab a bowlful & cuddle up when its cold. Mmmmm! The posole is a delicious surprise. I throw this in the crockpot quite a bit & come home to a great dinner.
Provided by F-16 momma
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add chicken, onion, and carrot, cook fo 3-4 minutes or until chicken no longer pink.
- Add celery and bell pepper; cook for 3-4 minutes or until vegetables are slightly tender.
- Stir in pumpkin, broth, green chili, hominy, sour cream, cilantro, and remaining spices/herbs.
- Reduce heat to low; cook, stirring occasionally, for 10-15 minutes or until flavors are well blended.
- CROCK POT INSTRUCTION:.
- Follow step 1-2 as stated above.
- Once chicken is cooked; add to crockpot with remaining ingredients (with exception of sour cream!).
- Cook on low 6-8 hrs; stir in sour cream prior to serving.
Nutrition Facts : Calories 170.4, Fat 6.8, SaturatedFat 2.4, Cholesterol 43.8, Sodium 494.4, Carbohydrate 12.6, Fiber 2.8, Sugar 4.6, Protein 15.2
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- Put the chicken thighs in a pot and add 4 – 5 cups of water with salt. Cook until they’re really soft, for around 30 minutes. You can add any vegetables you want to the water: celery, carrots, onion, parsley, etc., so the soup is even more delicious.
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