I grew up on my grandmother’s pozole. To us, it’s our comfort soup. My grandmother’s was made with pork and red chilis. This version adapted from Grandbaby Cakes, however, is made from green chile and chicken. It’s amazing!!

1

Begin by pulsing 2 tomatillos (husked and halved), 1 medium onion (quartered), 1 poblano chile (cored, seeded and quartered), 2 large garlic cloves, and 3 tablespoons of cilantro.

2

Pulse until everything is smooth with no junks.

3

Add 3 teaspoons vegetable oil to a medium sized pot over medium heat. Pour green puree in pot along with 1 cup of vegetable stock. Whisk together and season with salt and pepper. Allow puree to cook, occasionally stirring, until it turns a darker green color. This can take up to 15 minutes. Once puree is dark green, whisk it into the liquid in the larger pot.

4

I purchased 2 organic chicken breasts from trader joe’s and steamed them in my steamer earlier in the day. It was fast and easy. Shred the chicken and add to the pot.

5

Add 2 15 ounce cans of drained hominy to the soup and stir together until well combined. Season with salt and pepper to taste.

6
Cook soup over medium heat until heated throughout then serve.

7
Garnish pozole with traditional toppings like avocado, lime wedges, radishes and cilantro if desired.

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