Wednesday, February 6, 2013

Green Pozole Recipe

Made Pozole tonight... for the first time. For those of you who have never heard of it (which was me until about a week ago) it's a Mexican soup made with hominy. I had never had hominy aside from grits, but I was pleasantly surprised by this soup. I found a big drawn out recipe that included cooking and grinding pumpkin seeds, but I simplified it with great success!

1-1 1/2 lbs boneless, skinless chicken
2 32oz containers of chicken broth
8-10 tomatillos (peeled)
1 small white onion (quartered)
1-2 Serrano peppers
2 tsp minced garlic
2 bay leaves
Salt to taste
2 cans hominy
1/4 cup chopped cilantro

(A jar of salsa verde can be substituted for tomatillos & peppers)

Combine all ingredients except hominy and cilantro in a large pot. Heat until chicken is cooked through and tomatillos are dark. Remove onion, pepper, and tomatillos & purée in a blender with 1-2 cups broth from the pot (add garlic and salt to taste). Remove chicken shred once it's cool enough to handle. Return tomatillo purée (salsa verde) and chicken to the pot with broth. Add hominy and cilantro. Heat until hominy is warmed through.

Garnish with cheese, avocado, or lime.

I added sweet corn to mine and it worked well.

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