Tomatillo in front of kitchen window before moving inside |
Ours were not large in size but one pound was all that was needed for blending |
The soup had just the right amount of heat to warm our cold bones. The side addition of radish is a must but many add avocado, sour cream, chopped onion depending on your personal preferences.
I 've included last night's recipe below although I may have just posted something similar on FB before. I couldn't find it among my blog entries.
Anyhow, I crave this dish anytime of the year. ENJOY.
Here's Anya von Bremzen's version from Food & Wine
INGREDIENTS
- 7 c chicken stock or low-sodium broth
- 2 c water
- 4 chicken breast halves on the bone, with skin
- 1 lb tomatillos, husked and halved
- 1 sm onion, quartered
- 2 poblano chiles—cored, seeded and quartered
- 2 jalapeƱos, seeded and quartered
- 4 lg garlic cloves, smashed
- 1/2 c chopped cilantro
- 1 T oregano leaves
- Salt and freshly ground black pepper
- 1 T vegetable oil
- 3 15-ounce cans of hominy, drained
- Finely shredded lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
INSTRUCTIONS
- Chicken & Broth 1.In large, enameled cast-iron casserole,bring chicken stock and water to a boil. 2.Add chicken,skin side down,cover and simmer over very low heat until tender and cooked (about 25 minutes)3.Transfer chicken to plate and shred; discard bones and skin. 4.Skim fat from cooking liquid and reserve.
Tomatillo Puree1.In blender, combine halved tomatillos with onion, poblanos and jalapeƱos, smashed garlic, cilantro and oregano. Pulse until coarsely chopped.2. With machine on, add 1 c of cooking liquid, puree until smooth.3.Season puree with salt and pepper.- 4.In large deep skillet, heat vegetable oil until shimmering. Add tomatillo puree and cook over moderate heat, stirring occasionally, until sauce turns a deep green, about 12 minutes.
- 5.Pour green sauce into the cooking liquid in the casserole. 6.Add hominy and bring to a simmer over moderate heat. 7.Add shredded chicken to stew, season with salt and pepper.8. Cook just until heated through.
Serve pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
*MAKE AHEAD
The pozole verde can be prepared through Step 3 and refrigerated, covered, overnight.
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