7 sauce tomatillos avocado verde Recipes

pork shoulder (bone-in ), maggi beef bouillon cubes, garlic minced, bay leaves, hominy (about 60oz)or 5-15oz small cans, water (about 1-1/2 to 2 gallons), verde sauce, tomatillos, roasted, peeled and seeded poblano peppers, roasted green chiles, white onion - quartered, mexican oregano, majoram, cilantro, cumin, coriander, white pepper, salt and fresh ground black pepper to taste ( usually start with 1 tbsp of each and add more as needed.), shredded cabbage (or lettuce), diced raddishes, sliced avocado, diced onion, limes, hot sauce, tostadas

prepared salsa verde (see mexican green sauce with tomatillos and avocado (salsa verde)), eggs, diced ham or 2 -3 tbsp chorizo sausage, extra-virgin olive oil, salt and pepper, snipped fresh cilantro, to garnish, fresh soft tortilla, warmed (optional, to serve )

avocados, tomatillos, chili , verde sauce, sour cream, jalapenos , with seeds, cilantro, few sprigs, salt, cumin, garlic salt, garlic powder, cayenne

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

flour tortillas, eggs, kosher salt, extra-virgin olive oil, shredded monterey jack cheese (about 2 oz), hass avocado, sliced, salsa verde or 1 recipe asada (see below), tomatillos (about 20), husked and well washed, onion, sliced and separated into rings, garlic, unpeeled, chipotle chiles in adobo sauce, chopped, chopped fresh cilantro, kosher salt, sugar