inute or two.
This recipe serves 3-4 as a
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.
Place onion, water, and salt in a 2-quart saucepan and bring to a boil.
Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.
Remove the pot from the heat and let the checken cool in the broth, if there is time.
Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.
as developed. (I love watching Rick Bayless on the Create Network cook
Preliminaries: On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
Brown other mole ingredients: Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12- ...
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
arm, large bowls. Ladle the pozole over the chicken. Garnish with
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
he Roast Pork with Salsa Verde Filling:
Heat medium-sized