Here are a bunch to peruse...
* Exported from MasterCook *
Pozole Blanco
Recipe By :Sandra in London
Serving Size : 6 Preparation Time :0:00
Categories : Pozole
Amount Measure Ingredient -- Preparation Method
1 pound boneless lean pork
6 chicken thighs
1/2 medium onion
2 garlic cloves
2 teaspoons salt
12 peppercorns
6 cups water
13 ounces cooked golden or white hominy (can be
canned)
Garnishes:
Fresh (raw) salsa
1/2 medium onion -- chopped
6 radishes -- sliced
1/2 head lettuce -- shredded
1 avocado -- sliced
2 tablespoons dried leaf oregano -- crushed
6 small limes -- halved
Cut the pork in 1" cubes and place in a large saucepan. Place chicken thighs in another
large saucepan. Cut onion half into 2 pieces. In each pan place 1 piece of onion, 1 clove
of garlic, 1 teaspoon salt, 6 peppercorns and 3 cups water. Bring them both to a boil and
skim the surface. Cover pork and simmer for 1 hour. Cover the chicken and simmer 45 minutes Prepare the salsa and the vegetables for the garnishes. Place each garnish in a separate bowl to pass to the table. Remove cooked pork and chicken from broths with
slotted spoon and place in a large pot or dutch oven. Strain the broths and add to the meats. Add the hominy to the meats (if canned, drain and rinse). Bring everything to a boil and reduce heat. Cover and simmer 30 minutes. Taste the pozole and add more salt if needed. Serve the pozole in large soup bowls and add the garnishes as desired.
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* Exported from MasterCook *
e's Pozole
Recipe By :e. in SF
Serving Size : 1 Preparation Time :0:00
Categories : Pozole
Amount Measure Ingredient -- Preparation Method1 Tablespoon olive oil
1 lb. pork shoulder meat
1 yellow onion -- chopped
2 cloves garlic -- crushed
4 crumbled chile pequin -- to taste (4 to 5)
2 tomatoes -- roasted, peeled,
seeded and chopped very finely
3 quarts rich chicken stock
3 cups cooked white hominy
Garnish:
1 white onion -- chopped
2 teaspoons oregano
juice of 1 lime
quatered limes
thinly sliced jalapeno
Heat olive oil in large stock pot. Add pork meat and brown well. Add onion and cook until tranluscent. Add garlic and cook until fragrant. Add chiles and tomatoes. Saute for approximately 5 minutes. Add broth and simmer for 45 minutes or until the meat is tender. Add hominy and simmer an additional 15 minutes.Combine the chopped white onion, oregano and lime juice. Serve the soup with corn tortillas, the onion garnish and limes. For added spice add slices of jalapeno.
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* Exported from MasterCook *
Chicken Chowder with Chipotle
Recipe By :Anne in MD(Cooking Light Dec. 2004)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Pozole
Soups And Stews
Amount Measure Ingredient -- Preparation Method1 can chipotle chiles in adobo sauce -- (7 oz)
1 Tb extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
½ cup chopped celery
1 tsp ground cumin
½ tsp dried oregano
½ tsp dried thyme
6 garlic cloves -- crushed (just smash
with palm of hand)
6 cups -- reduced sodium
chicken broth
1 ½ lbs skinless -- boneless chicken
breasts
2 med red potatoes -- cut into ½ inch
pieces
1 can white or golden hominy -- (15.5 oz) drained
and rinsed
¼ cup whipping cream
1 cup chopped seeded plum tomato
¼ cup chopped fresh cilantro
½ tsp salt
lime wedges
Remove 1 chile and 1 tsp of adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, carrot, celery, cumin, oregano, thyme and garlic. Cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is
tender. Remove chicken and set aside. Remove pan from heat and let stand 5
minutes. Puree broth mixture in batches in food processor until smooth. (Puree hot liquids in SMALL batches). Pour each batch into a bowl and then all back into pot. Stir in Potatoes and hominy and bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. While potatoes are cooking, shred the chicken with two forks or hands. When potatoes are tender stir in chicken and cream; simmer 5 mintues. Remove from heat and stir in 1 tsp adobo
sauce, cilantro and tomato. Serve with lime wedges. (This soup is good with the lime squeezed in it and then dropped in the soup.
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* Exported from MasterCook *
Chickpea-And-Hominy Stew
Recipe By :Cooking Light Magazine, July/August, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews Vegetarian
Amount Measure Ingredient -- Preparation Method2 teaspoons olive oil
2 cups diced onion
1/2 cup minced seeded anaheim chile
4 garlic cloves -- minced
2 1/4 cups water
1 cup diced tomato
26 ounces chickpeas -- drained
15 1/2 ounces white hominy -- drained
14 1/2 ounces vegetable broth
2 cups coarsely chopped spinach
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1. Heat oil in a large saucepan over medium-high heat. Add onion, chile, and garlic; saute 1 minute. Add water and next 4 ingredients (water through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in spinach and remaining ingredients.
Yield: 6 servings (serving size: 1 1/2 cups).
CALORIES 271 (17% from fat); PROTEIN 12.4g; FAT 5.2g (sat 0.6g, mono 1.9g, poly 1.7g); CARB 46.6g; FIBER 7.5g; CHOL 0mg; IRON 4.4mg; SODIUM 638mg; CALCIUM 98mg.
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* Exported from MasterCook *
Four-Corn Pie
Recipe By :Cooking Light, March 1997, page 96
Serving Size : 4 Preparation Time :0:00
Categories : Rice & Grains Sides
Tex-Mex
Amount Measure Ingredient -- Preparation Methodcooking spray
1 cup chopped onion
16 1/2 ounces no-salt-added whole kernel corn
8 1/2 ounces no-salt-added cream style corn
15 1/2 ounces white hominy, canned -- drained
4 1/2 ounces chopped green chiles -- drained
1/4 cup chopped fresh cilantro
3/4 cup shredded Colby-Jack cheese -- divided
3/4 cup egg substitute
1 cup corn flakes -- finely crushed
4 tablespoons fat-free sour cream
1. Preheat oven to 400 oF.
2. Place a small nonstick skillet coated with cooking spray over medium heat until hot. Add onion; saute 5 minutes or until lightly browned. Combine onion, whole-kernel corn, cream style corn, hominy, chiles, and cilantro in a large bowl; stir in 1/2 cup cheese and egg substitute. Spoon mixture into a 9 inch pie plate coated with cooking spray. combine 1/4 cup cheese and cornflakes; toss well. Sprinkle over corn mixture.
3. Bake at 400 oF for 50 minutes or until top is browned and mixture is set. Serve with 1 tablespoon sour cream.
Yield: 4 servings.
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* Exported from MasterCook *
Green Pozole With Chicken
Recipe By :Gourmet February 2003/Curious
Serving Size : 6 Preparation Time :0:00
Categories : Pozole
Amount Measure Ingredient -- Preparation Method9 cups water
1 Turkish or 1/2 California bay leaf
1 large white onion -- halved lengthwise
and thinly sliced
6 garlic cloves -- chopped
2 1/2 teaspoons salt
3 lb skinless boneless chicken thighs
1/2 cup hulled (green) pumpkin seeds (not roasted -- 2 1/4 oz)
1 lb tomatillos -- husked
2 fresh jalapeño chiles -- quartered
(including seeds)
3/4 cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably -- crumbled
Mexican)
2 tablespoons vegetable oil
2 cans white hominy -- (15-oz) rinsed and
drained
Accompaniments:
diced radish
cubed avocado tossed with lime juice
shredded romaine
chopped white onion
lime wedges
dried oregano
Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a
boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add
chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When
chicken is cool enough to handle, coarsely shred with your fingers.Make sauce while chicken cools: Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder. Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt. Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes. Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
Cooks' note: • Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth. Measure out 1 cup broth before proceeding.
Curious' Notes:Easy to make, delicious and surprisingly similar to one in the Mexico the Beautiful Cookbook which also uses pork and is more involved. I don't care much for dark meat so I use chicken breasts and cook them in broth. Not Authentic, but good.
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