Green Pozole / Pozole Verde
This vegetarian version of green pozole or pozole verde -- a popular Mexican stew -- is adapted from Heidi Swanson's cookbook, Near and Far.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.turntablekitchen.com.
Cooking tools:
- Stove
- Sauce pot
- Colander
- Skillet
- Tongs
- Wooden spoon
- Food processor
- Stockpot
- Immersion blender
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Ladle
- Kitchen towel
Ingredients
- 8 ounces of dried homony (pozole)
- kosher salt or fine sea salt
- 2 onions, quartered
- 1 red onion, quartered
- 7 garlic cloves
- 4 tomatillos, removed from their paper skins and rinsed
- 4 poblano chiles
- 2 serrano chiles
- 1/4 cup of olive oil
- 2 large handfuls of cilantro leaves, roughly chopped
- 1 tablespoon of dried oregano (preferably, Mexican)
- 5-6 cups of broth (your choice)
- toasted pepitas, queso freso, and sliced avocado, for serving
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