Pozole

By The Canadian Living Test Kitchen

38 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	316316 cal
pro	29 g29g pro
total fat	14 g14g total fat
sat. fat	3 g3g sat. fat
carb	19 g19g carb
fibre	4 g4g fibre
chol	71 mg71mg chol
sodium	677 mg677mg sodium
% RDI:	-
calcium	44 calcium
iron	3131 iron
vit A	66 vit A
vit C	22 vit C
folate	5353 folate

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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.

Ingredients

1/2 1/2cup cuppepitas, (hulled green pumpkin seeds)
1 1jar (430 mL) jar (430 mL)salsa verde, (see following tip)
4 tsp dried mexican oregano 4 4tsp tspdried mexican oregano or oregano
1 onion , chopped1 1oniononions, chopped
4 cloves garlic , sliced4 4cloves garlic, sliced
1 bay leaf 1 1bay leafbay leaves
3 lb chicken thighs 3 3lb lbchicken thighchicken thighs
2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
2 2cans cans(each 15 oz/425 g) white hominy, drained and rinsed
4 tsp chili powder 4 4tsp tspchili powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
Tortilla Strips:
4 small flour tortillas 4 4small flour tortillas
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
Accompaniments:
dried Avocado , tossed with lime juicedried AvocadoAvocados, tossed with lime juice
shredded Iceberg lettuce shredded Iceberg lettuce
diced Radish diced RadishRadishes
Thinly sliced green onions Thinly sliced green onions
chopped Fresh coriander chopped Fresh coriander
Lime wedges 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.

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