Pumpkin Green Chili Posole Recipes

CREAMY PUMPKIN SEED AND GREEN CHILE POSOLE

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.

POSOLE: CREAMY PUMPKIN SEED & GREEN CHILE

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

GREEN CHILE POSOLE

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.

PUMPKIN GREEN CHILI POSOLE

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.

PUMPKIN POSOLE

Steps:

• HEAT oil in a large saucepan over medium-high heat.
• Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
• Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
• STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
• Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.