Green chile beef pozole verde
Cooking Con Claudia · ♥ 1.9K likes · 26.8K views · 6 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ tbsp salt
- 1 tbsp oregano
- 1 tsp peppercorn
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp marjoram
- 6 qt water
- 1 head head of garlic
- ½ whole onion
- 4 whole bay leaves
Bring six quarts of water to a boil; add salt, a head of garlic, half an onion, four bay leaves and the meats: chuck roast in small chunks, beef shank, short ribs and marrow bones.
- 3 lb chuck pot roast
- 2 lb beef shank
- 2 lb short ribs
- 2 lb beef marrow bones
Return to a boil and skim off the impurities until the broth is clear.
Reduce the heat to medium, cover and cook one hour 45 minutes.
- 110 oz pre-cooked hominy
- 2 cup broth
Reserve two cups of broth for the sauce; add the rinsed hominy, mix and keep cooking.
Reserving broth and adding hominy
- 2 whole roasted chile poblanos
- 8 whole roasted and peeled hatch peppers
- chiles serranos or jalapenos
- cilantro
- 12 whole roasted tomatillos
- ½ whole roasted onion
- 4 cloves garlic cloves
- spinach
Blend roasted poblanos, roasted peeled hatch peppers, serranos or jalapenos, cilantro, roasted tomatillos, half a roasted onion, four garlic cloves, spinach, the spices and the reserved broth until smooth.
Remove the onion, garlic and bay leaves from the pot and skim the fat again.
Cover and cook another 25 to 30 minutes until the meat is tender and falls apart.
Final cook until tender
- shredded cabbage
- onion
- cilantro
- lime juice
- radishes
- serranos
- tostadas or chips
- sour cream
Serve topped with shredded cabbage, onion, cilantro, lime juice, radishes and serranos, with tostadas or chips and sour cream.
Toppings