11 Mar 2007 04:48 pm

Pozole Verde

Rather than the canned hominy recommended by the Rosa Mexicano chefs (they prefer Bush brand), when I make this I’ll use the dried posole from Two for the Pot, which I’ve been curious about for a year. At this point though, I don’t really know how to prepare dried pozole, so the recipe below doesn’t yet give any information about that.

4 large leg & thigh pieces of chicken, rinsed well and patted dry
1/2 white onion, chopped
10 garlic cloves, chopped
1 stalk of celery, cut into 1/4-inch dice
1 carrot, cut into 1/2 inch dice
12-15 sprigs of cilantro
8 sprigs of mint
1 lb tomatillos
dried posole, soaked and cooked, or 1 29-oz can of hominy)
1/2 cup hulled pumpkin seeds, toasted
1 cup cilantro, chopped & very firmly packed
1 jalapenos, roasted
1” piece Mexican cinnamon
1/2 tsp black peppercorns
1/2 tsp allspice berries (about 10 pc)
1/2 tsp Mexican oregano
4 tortillas, torn into pieces
4 dried avocado leaves, toasted and crumbled
salt
chopped scallions
chopped cilantro
For garnish:
small (3 – 4 inch) tostadas,
refried black beans,
chopped lettuce
julienned radishes

Prepare dried posole by soaking & cooking — instructions for this step still to come — though they may look something like this.

Tie the mint and cilantro sprigs together into a bundle. In a large pot place the chicken, onion, garlic cloves, carrot, celery, salt and 2 quarts of water. Bring to a boil, season with additional salt if needed, and lower heat and simmer gently for 20 minutes. Add the mint-cilantro bundle and the tomatillos. Simmer 25 minutes longer. Remove the cilantro-mint bundle, carefully squeezing out excess liquid, and discard. Remove the chicken pieces, allow to cool until cool enough to handle. Remove meat and shred coarsely using two forks. Set aside and keep warm.

Using a small mortar and pestle or clean coffee grinder, combine the peppercorns, allspice, cinnamon, avocado leaves, and oregano. Remove the tomatillos from the broth and place in a blender. Add the pumpkin seeds, 1 cup cilantro, tortillas jalapenos and spice mixture. Add mixture to the chicken broth and simmer for 15 minutes. Strain the broth from the solids and keep warm.

To prepare garnish, spread refried black beans onto the tostadas and top with the lettuce and radish.

To serve, place 1/2 cup of the posole in a soup bowl. Top with 1/2 cup chicken meat and sprinkle with the chopped scallions and cilantro. Pour in hot broth until all solids are submerged. Top with tostada garnish.

2 Responses to “Pozole Verde”

  1. on 06 Jun 2008 at 6:16 am 1.Ann said …

    I must try this version– though I am waiting to hear how the cooking of the dried posole went! :-)

  2. on 08 Jun 2008 at 8:38 pm 2.daveklop said …

    oops! I’d better get on that. In the meantime you can read about my experience cooking dried pozole here: http://www.daveskitchen.com/?p=32. In brief: it took lots longer than I’d expected.

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