In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
In a medium sized saucepan, sweat out jalapenos, garlic and onion, until soft.
Add cilantro, cook until it is wilted.
Add just enough water to cover everything, and simmer about 5 minutes.
In the meantime, cut the tortillas into small pieces.
Add the tortilla pieces to the simmering mixture, and allow them to simmer another 2-3 minutes.
Transfer to food processor, or blender (be very careful, it's hot) and blend until puree'd. (a stick blender works best, to do this rignt in the pot).
Serve hot.
ote:
To freeze: Prepare recipe through step 26. Place rolled
hrough.
For the Salsa Verde:
Place jalapenos and tomatillos
owl.
To serve, ladle pozole into large soup bowls and
reen chiles, chopped tomatoes, salsa verde and cook until it just
In a 6 quart slow cooker, combine the chicken, garlic, onion, salt, cumin seeds, hominy, broth, and water. Cover and cook on low for 4 hours, until chicken is tender and cooked through. Remove the chicken and let cool. Discard the bones and skin and break the meat into large pieces. Refrigerate until needed. Add the cilantro and continue cooking the soup on low for another 2 hours.
While the soup is cooking, make the salsa. Heat a 10 inch skillet over medium. Toast the pepitas in the dry pan, until crunchy and olive green. Let cool.
...
nd more salsa verde.
Slow-cooker Salsa Verde Pork: Put trimmed
n small bowl (except Salsa Verde).
Mix Beef Boulion with
nions.
To serve, ladle pozole into large soup bowls.
it, add in the salsa verde, diced green chiles and El
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
arm, large bowls. Ladle the pozole over the chicken. Garnish with
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
ntil required. For the salsa verde, blend or process herbs, capers
ith salt.
Cooks' note: Pozole can be made 3 days
To make the salsa verde, peel the tomatillos and score
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
chicken broth, enchilada sauce, salsa Verde and all dry ingredients. Cook