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Pozole Verde (Green Pozole) - to add to Pozole recipe Recipe

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This recipe for Pozole Verde (Green Pozole) - to add to Pozole recipe, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Bukowick
Added: Saturday, January 10, 2009


2 cups hulled raw pumpkin seeds
3 serrano peppers
1 lb. tomatillos, husks removed
2 leaves lettuce
3 small radish leaves
1/4 onion
1/2 cup chicken stock
2 tbsp. oil
1 tsp. salt

Toast the pumpkin seeds in a skillet until they begin to pop, being careful that they do not burn. Transfer them to a blender and grind to obtain a smooth paste. Set aside.

Bring a large saucepan of water to a boil, add the peppers and cook for 5 minutes. Add the tomatillos and cook for 3 minutes. Drain and set aside.

In a blender, puree the tomatillos, peppers, lettuce, radish leaves and onion with the chicken stock. Set aside.

Heat the oil in a large casserole or skillet. Add the pumpkin seed paste and sauté for 3 minutes, stirring constantly. Add the pureed tomatillos and boil for 2 minutes. Add the salt, lower the heat and cook, stirring constantly, for 7 minutes. Correct the seasoning.

Add this sauce to the pozole when adding the shredded chicken and pork




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