Holy cats this is astounding!!! On a scale of one to 10 I give it a solid 20!!
I wanted to use up the pozole I cooked up a couple of weeks ago and found this highly rated recipe on Epicurious. It was listed under Healthy Mexican so that was an added bonus. It was a bit labor intensive but well worth the effort. This soup is seriously awesome!! I put avocado tossed with lime juice in my soup.
Green Pozole with Chicken Gourmet | February 2003
| Active time: 1 1/2 hr Start to finish: 2 hr Makes 6 generous servings.  9 cups water(I used chicken broth for more flavor) 1 Turkish or 1/2 California bay leaf 1 large white onion, halved lengthwise and thinly sliced 6 garlic cloves, chopped 2 1/2 teaspoons salt 3 lb skinless boneless chicken thighs 1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 oz) 1 lb tomatillos, husked 2 fresh jalapeño chiles, quartered (including seeds) 3/4 cup chopped fresh cilantro 1 teaspoon dried epazote or oregano (preferably Mexican), crumbled 2 tablespoons vegetable oil 2 (15-oz) cans white hominy, rinsed and drained Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano  Cook chicken: Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers. Make sauce while chicken cools: |
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam).
Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
Cooks' note:
• Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth.
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam).
Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.
Cooks' note:
• Chicken can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth.
3 comments:
Okay, Kristi, I made this for dinner and also give it a solid 20!
I did make a few changes. I used chicken breasts, halving the amount which still put a good deal of chicken in the soup. I used chipotle pepper instead of jalapeno, and I thickened the broth with flour/water to make it more like a stew. One addition I did make which really tasted good was to think sour cream with milk, then drizzle it on the soup before adding the avocado, onion, etc. It added a great flavor.
Thank you so much for posting this-- it will be a repeater!
~Vicci
I'm so glad you liked it!
I'm making it again this weekend as I found more pozole in the freezer.
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