Ingredients: |
Ingredients: VERDE
1 tablespoon oil
1 onion, diced
6 cloves garlic, chopped
2 teaspoons cumin, toasted and ground
6 cups chicken broth
2 cups hominy, soaked in cold water overnight
3 pounds chicken (whole or legs, thighs, etc.)
2 teaspoons oregano
1 pound tomatillos
2 jalapenos, cut in half
2 poblano chilies, cut in half
1/2 cup cilantro, coarsely chopped
2 tablespoons lime juice (~1 lime)
salt and pepper to taste
ROJO:
5-6 pounds of pork shoulder, cut in large chunks
1 bay leaf
1 tablespoon salt
1 tablespoon garlic, minced
1 (28 ounce) can red chile sauce (Las Palmas) NOT Enchilada sauce
1 tablespoon red chili powder
1 teaspoon cumin
2 (29 ounce) white hominy, drained
GARNISH - TOPPINGS
diced onions
Mexican oregano
sliced radishes
shredded cabbage
lemon or lime wedges
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Directions: |
Directions:VERDE:
Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
Mix in the lime juice and season with salt and pepper before enjoying!
Slow Cooker: Optionally skip step 1 and place everything up to the oregano into the slow cooker and cook on low for 8 hours or on high for 3 hours, before continuing on with the remaining steps. Feel free to just puree the tomatillos, jalapeno, poblanos and cilantro without roasting to save time.
ROJO:
Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
Add hominy and cook for an additional 1/2 hour to 40 minutes.
Taste and add additional salt if needed. |
This recipe for Pozole is from