How To Make Fire-roasted Green Chile Pozole - Best Recipe | Charleston Magazine
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Ingredients
- 1¼ lbs. fresh tomatillos
- 2 lbs. Hatch green chile peppers, or a combination of poblano and jalapeno peppers
- 2 Tbs. canola oil
- 1/2 cup diced celery
- 1 cup diced yellow onion
- 1 cup diced shiitake or other highly flavorful mushroom
- 1 Tbs. plus 1 tsp. kosher salt, divided
- 2 large cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. ground cumin
- 4 cups (32 oz.) vegetable stock
- 1 lb. homemade hominy, or 25 oz. can hominy well-rinsed and drained
- 1 15 oz. can black beans, well-rinsed and drained
- 2 tsp. granulated sugar
- Garnishes such as thinly sliced radish, shredded green cabbage, sliced avocado, lime wedges, and sour cream or Mexican crema
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