Pozole Verde from From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over an

Name: Pozole Verde from From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over an
Ingredients: 1 cup/200 grams dried hominy, soaked in abundant water for at least 6 hours and drained; 4 tablespoons/60 milliliters vegetable oil; Kosher salt to taste; 2 tablespoons green chili powder (or good-quality red chili powder); Fried corn tortillas or tortilla chips, for serving; 20 tomatillos, paper skins removed; 2 bay leaves; Chopped fresh cilantro, for garnish; 6 garlic cloves, peeled; 2 or 3 large carrots; 2 large Spanish onions, 1 unpeeled and quartered, 1 peeled and diced; 1 tablespoon dried oregano; 1 teaspoon freshly ground black pepper; 1 poblano chile; 2 jalapeño peppers; 1 serrano chile

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Pozole is made from field or dent corn that’s been treated with calcium hydroxide, aka slake lime or pickling lime, which softens the skin and makes this corn cookable (a process called...

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Ingredients

1 cup/200 grams dried hominy, soaked in abundant water for at least 6 hours and drained
4 tablespoons/60 milliliters vegetable oil
Kosher salt to taste
2 tablespoons green chili powder (or good-quality red chili powder)
Fried corn tortillas or tortilla chips, for serving
20 tomatillos, paper skins removed
2 bay leaves
Chopped fresh cilantro, for garnish
6 garlic cloves, peeled
2 or 3 large carrots
2 large Spanish onions, 1 unpeeled and quartered, 1 peeled and diced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 poblano chile
2 jalapeño peppers
1 serrano chile