Pozole Verde Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 -2 pounds tomatillos
5-7 cloves of minced garlic
2 medium white or yellow onions
2 Poblano chiles
2 Serrano chiles
2 Jalapenos chiles
2 pounds ground pork
1 pound Mexican chorizo (remove casing if not loose).
2 tablespoons cumin
1 29oz can white hominy
1 17oz can yellow corn
1 tablespoon oregano (Mexican if can find)
1 tablespoon Smoke Paprika
Salt and Black Pepper to taste
2-3 cups of pork or chicken broth (or 2-3 cups of vegetable broth)
3 12 oz bottles of Mexican beer
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Directions: |
Directions:1. Roast tomatillos and chilies in oven until skins blister. Let cool. After cooled puree.
2. Combine finely chopped onions and minced garlic at the bottom of a soup pot and sauté in extra virgin olive oil until translucent but not caramelized.
3. Sauté ground pork and Mexican chorizo with spices in extra virgin olive oil until browned in soup pot (or marinated tofu for vegetarian option (see below).
4. Add puree, broth and beer to soup pot.
5. Add hominy and corn.
6. Bring to boil and the reduce heat to gentile simmer for 1-3 hours covered. Stir infrequently and taste to add and adjust salt and black pepper.
Serving options:
Serve in bowl and garnish with chopped raw cabbage, radish, cilantro and pickled red onion (see below) with Corn Chips or over rice.
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