Wild Turkey Pozole Verde Recipe | Cooking Wild Game (How To)
Sam Soholt shows how to cook up Wild Turkey Pozole Verde while in camp in South Dakota. He uses a turkey breast from one of his Kansas Turkeys, and walks through every step of making this delicious and filling meal.
INGREDIENTS:
-Wild Turkey Breast
-Onions
-Tomatillos
-Chicken Broth
-Salt
-Jalapenos
-Cilantro
-Hominy
Sam Soholt: instagram.com/samsoholt
**
Use promo code: RANDY at checkout for 20% off OnXmaps app products
Use promo code: RANDY for $50 store credit in the goHUNT gear shop when you sign up for the goHUNT INSIDER service OR 10%
Use promo code: RANDY at checkout for 15% off Rocky Mountian Hunting Calls
Use promo code: RANDY at checkout for 15% off Gerber Gear
Use promo code: RANDY at checkout for 20% off Orion Coolers
Subscribe to Randy Newberg, Hunter
Watch on Amazon:
Download Episodes:
Instagram:
Facebook:
Forum:
Website:
Twitter:
How to make pozole rojo EASY
Today I am making an easy chicken pozole. It's definitely soup weather, and pozole is a family favorite! You can garnish with fresh lime, onion, cherry radishes, and cabbage for a hearty meal.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
????My COOKBOOK ????
Available online at Barnes & Noble, Target, Walmart
You can also order on Amazon for the book & E-book
INGREDIENTS
(To prepare the chicken)
5 1/2 lbs whole chicken (thawed)
5 quarts of water to boil chicken
1/2 small onion
2 large bay leaves
1 Tbsp Mexican oregano
4 cloves garlic
(To Prepare the Pozole)
shredded cooked chicken
2 1/2 quarts chicken broth
5 to 5 1/2 quarts of water
2 to 3 - 30 oz cans of hominy (drained and rinsed)
3 oz of menudo spice mix (I used Bolner's Fiesta brand)
(link for menudo spice mix)
2 Tbsp chicken bouillon powder (optional)
salt to taste (I started with 1 Tbsp)
Pozole Rojo Recipe
How To Make Pozole
Dinner Ideas
Chicken Recipes for dinner
How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
Get the full recipe:
If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
Posole Rojo!
Watch how I make rich Posole Rojo with dried peppers, hominy, and slow cooked pork. This is really a delicious soup, the flavors just explode. It's quite simple as well, a few minutes of prep and a few hours of slow simmering goodness, and you'll have an amazing meal. It freezes well, so make a batch and then freeze for a delicious, home cooked meal later! If you like this, please share and subscribe, and leave me a comment!
???? Bean And Bacon Soup With Pozole or Hominy
Glen makes his Bean And Bacon Soup With Pozole or Hominy... now this is a crazy simple soup recipe 'hack' that borrows from a lot of different cuisines, and yet isn't really any of them. It has hints of a Mexican posole / pozole - but we know that it isn't. What it is: easy and tasty!
Ingredients:
200g bacon, diced
1 large onion, diced
10 mL (2 tsp) ground cumin
1-2 cloves garlic, crushed
10 mL (2 tsp) oregano
1-2 chipotle peppers in adobo sauce, chopped
1 can (796 mL / 28 oz) diced tomatoes
3 cans (540 mL / 19 oz) beans, drained and rinsed
1 can (796 mL / 28 oz) white pozole / hominy, drained and rinsed
2L (8 cups) pork stock or chicken stock
Method:
In a large pot render out the bacon, and cook just until starting to crisp.
Add in the diced onion and sweat until softened.
Add in the cumin, crushed garlic, oregano, and chipotle; stir and cook briefly.
Add in the tomatoes, and cook while stirring 2-3 minutes.
Add in the beans, hominy, and stock.
Cook on low heat at a simmer, and stir occasionally for 30-40 minutes.
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking