Pozole
Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own final touches.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 316 |
| pro | 29 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 19 g |
| fibre | 4 g |
| chol | 71 mg |
| sodium | 677 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 31% |
| vit A | 6% |
| vit C | 2% |
| folate | 53% |
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1/2 cup (125 mL) pepitas (hulled green pumpkin_seeds)
1 jar (430 mL) salsa verde (see following Tip)
4 tsp (20 mL) dried Mexican or regular oregano
1 onion, chopped
4 cloves garlic, sliced
1 bay leaf
3 lb (1.5 kg) chicken thighs or breasts
2 cups (500 mL) sodium-reduced chicken stock
2 cans (each 15 oz/425 g) white hominy, drained and rinsed
4 tsp (20 mL) chili powder
1/4 tsp (1 mL) each salt and pepper
Tortilla Strips:
4 small flour tortillas
1 tbsp (15 mL) vegetable oil
Accompaniments:
Diced avocado tossed with lime juice
Shredded iceberg lettuce
Diced radishes
Thinly sliced green onions
Chopped fresh coriander
lime wedges
Preparation:
Tortilla Strips: Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake in 350°F (180°C) oven for about 10 minutes or until crisp and golden. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
In small skillet, toast pepitas over medium heat, stirring occasionally, for about 6 minutes or until puffed and seeds pop. Let cool. In blender, blend pepitas, salsa and oregano until smooth. Set aside.
In Dutch oven, bring 8 cups (2 L) water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, for about 25 minutes or until juices run clear when chicken is pierced. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.
Strain cooking liquid into clean Dutch oven. Add salsa mixture, chicken stock, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat and foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Heat through to serve.)
Ladle into bowls. Serve with tortilla strips and bowls of desired accompaniments to sprinkle over top.
In small skillet, toast pepitas over medium heat, stirring occasionally, for about 6 minutes or until puffed and seeds pop. Let cool. In blender, blend pepitas, salsa and oregano until smooth. Set aside.
In Dutch oven, bring 8 cups (2 L) water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, for about 25 minutes or until juices run clear when chicken is pierced. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.
Strain cooking liquid into clean Dutch oven. Add salsa mixture, chicken stock, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat and foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Heat through to serve.)
Ladle into bowls. Serve with tortilla strips and bowls of desired accompaniments to sprinkle over top.
Additional Information
- Tip: Green salsa, or salsa verde, is made from tomatillos and has a thinner, smoother consistency than most tomato-based salsas. It's usually quite mild. There are a few brands widely available, including President's Choice Salsa Verde (430 mL) and Herdez (16 oz/453 g). Though their amounts vary slightly, it's not enough to make a difference to the recipe. Simply use one jar of whichever brand you want.
Source
Canadian Living Magazine: March 2008
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