Rick Bayless Pozole Verde Recipes

POZOLE ROJO

Steps:

• Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
• Position a rack in the center of the oven and preheat to 350 degrees F.
• Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
• Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
• Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
• Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
• Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
• Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
• Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
• Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
• Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
• The posole can be made up to 3 days ahead. Let cool; cover and chill.

POZOLE VERDE CON POLLO

Steps:

• Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
• Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.
• Meanwhile, combine the cilantro, scallion greens and 2 cups water in the blender (you don't need to rinse it out!). Puree until completely smooth.
• Add the chicken and cilantro puree to the stew, remove from the heat and stir. Let sit until the chicken is heated through. Serve the pozole with the onion, radishes, avocado, chicharrones, oregano and lime wedges.

POZOLE VERDE

Steps:

• Season pork with 2 tablespoons salt and 1/2 teaspoon pepper. Place in a pot with broth, half the onion, garlic, and 10 cups water. Bring to a boil, skimming impurities from surface. Reduce heat to low; stir in bay leaves, cloves, and oregano. Simmer, partially covered, until pork is fork-tender, 1 1/2 to 2 hours. Remove onion, garlic, bay leaves, and cloves.
• Meanwhile, combine remaining onion, tomatillos, poblanos, jalapenos, cilantro, and oil in a blender; puree until smooth. Transfer to a saucepan and simmer over medium heat, stirring occasionally, until thickened slightly and deep green, 12 to 15 minutes. Stir into soup with hominy and simmer for 10 minutes. Serve with jalapeno, cilantro, avocado, radishes, cabbage, lime wedges, and tortillas.