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Before you jump to Posole Verde recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
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Know that fish is one of the heartiest meats you can consume. You probably already be aware of this since you’ve probably been told to ensure that you eat fish at least two times a week. This is especially true for people whose hearts are not in good shape. Fish contains a lot of Omega 3’s which are what lets your body process bad cholesterol. Try eating fish a couple of times during each week.
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We hope you got insight from reading it, now let’s go back to posole verde recipe. You can have posole verde using 15 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Posole Verde:
- Get 5 lb pork butt
- Get 2 can 36.5oz Hominy
- Use 1 lb tomatillos
- You need 1 large onion
- Provide 3 Poblanos
- Get 3 jalapeños (more or less depending on how spicy you want it)
- Provide 3 garlic cloves
- Get 1 bunch cilantro
- Take oregano
- Use salt
- Get pepper
- Prepare 1 sliced radish (optional)
- You need 1 shredded lettuce or cabbage (optional)
- Use 1 tostadas (optional)
- Prepare 1 sour cream (optional)
Steps to make Posole Verde:
- Remove paper and wash tomatillos, they are a bit sticky. Toss the peppers and tomatillos in oil. Line a baking sheet with foil. Put the tomatillos, peppers, whole onion paper left on and garlic cloves paper left on on the baking sheet. Place in a 250°F oven and let roast until veggies are soft. Onion will not be completely soft all the way through but that's OK.
- While the veggies are roasting, wash the pork and cut into bite sized pieces making sure to get most of the fat off. Place in a large stock pot and season with salt, pepper and oregano. Let that cook stirring occasionally.
- When the veggies are done, which they should be by the time you get done with the pork let them cool until you can handle them. Peel the skin of all the peppers the best you can and remove the paper from the onion and garlic.
- Place all the veggies or as many as you can fit into a food processor and blend until smooth. Add all but about a cup of the cilantro and blend more.
- Add enough water(or broth of choice) to cover the pork by about 3 inches. Add the puree from the food processor. Stir well and add some more salt to taste.
- Cook down until it is a bit thicker. All the flavors should be prominent by now. Add more salt if needed.
- Spread sour cream in tostadas and garnish with radish, cilantro and lettuce, serve and enjoy!
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