Pozole Verde Con Hongos Recipes
POZOLE VERDE CON HONGOS
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Provided by Pati Jinich
Categories Dinner Soup/Stew Tomatillo Garlic Poblano Chile Pepper Cilantro Parsley Onion Mushroom Pepper Hominy/Cornmeal/Masa Radish Lime Vegetarian Vegan Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Dairy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
- Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
- Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
- Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
- Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
- Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
- Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.
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- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Add the two chicken breasts to a pan and cover with 2 quarts of stock. Be sure there is enough liquid to submerge the chicken breasts. I also added 1/2 onion, 10 sprigs cilantro, a pinch of salt, and some freshly cracked black pepper but these are optional. Bring to a boil and then reduce heat to a simmer. Cook the chicken until no longer pink inside, about 20 minutes. Once cooked, set the chicken aside to cool on a plate and then shred using two forks. Save the cooking liquid.
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 2 de-stemmed and rinsed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
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- In a large Dutch oven set over medium-high heat, bring the chicken stock to a boil. Add the chicken pieces, tomatillos, onion, poblanos and jalapenos, oregano, and salt. Return to a boil, then reduce the heat to low, cover and simmer for 40 minutes until tender.
- Carefully remove chicken from pot and shred the meat, discarding the bones and skin. Skim fat from the cooking liquid and reserve.
- Transfer the solids to a blender. Add garlic cloves, cilantro, and 1 cup of the broth and puree until it reaches your desired smoothness. Season with salt and pepper to taste.
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- Cook the chicken breasts in 6 cups of water with salt, bay leaves, 1/2 head of garlic, 1/4 onion, and oregano. Boil until cooked (around 20-30 minutes).
- Strain the resulting chicken broth and set aside. Dispose of the other ingredients that were cooked with the chicken. You can use store bought chicken broth if you would prefer, but the chicken broth from making the chicken will have a better flavor.
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- Place the hominy in a large soup pot with cold water at least 3 inches on top. Take off the dried skin layers from the head of garlic and add it into the pot. Do not add salt, because the hominy will toughen. Bring to a boil, then gently simmer over low medium heat uncovered for 3 hours or until hominy is tender and has begun to "bloom" or open up. Alternatively, you can buy precooked hominy and continue from this point.
- In the meantime, place chicken in a large soup pot and cover with at least 1 inch of water above. Add white onion, cilantro and a tablespoon of salt and bring to boil. Simmer uncovered until chicken is cooked and tender, about 30 minutes. Drain and reserve the cooking liquid. When the chicken is cool enough to handle, remove the skin and the bones, and shred the meat into bite size pieces.
- Meanwhile, make the green pozole sauce. Place tomatillos, garlic and chile in a medium 3-quart saucepan. Cover with water and set over medium-high heat. Bring to a simmer; cook until the tomatillos have changed color from a bright to a dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat and reserve 1/2 cup of the cooking liquid. Drain the cooked vegetables and set aside.
- In a blender, add toasted pumpkin seeds and chop until finely ground. Then add the cooked tomatillos, jalapeños and garlic, onion, salt and reserved liquid. Puree until smooth. Heat the oil in a saucepan over medium high heat until hot. Add the tomatillo sauce from the blender. Bring to a boil and simmer 15 to 18 minutes, stirring occasionally, so it will thicken, season and deepen its color.
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- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
- Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
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