Pozole Verde

On Independence day in Mexico, and pretty much any day of celebration (including Christmas) Pozole is one of the most commonly dishes served. There are three varieties to this dish, one for each color of the Mexican flag, but they are mostly served depending on the region of the country you are from. I lived in Leon, Guanajuato for years and years and years and pozole there is usually made with red salsa. And it's sooooo yummy! I will probably be making that dish next week.

Pozole comes from the Nahuatl word "potzolli" and it means foamy. Corn was a sacred plant to the Aztecs (ancient Mexicans believed the gods made humans out of cornmeal dough) , so pozole was only made on special occasions. Pozole is "traditionally" made with pork meat... and if you read the wikipedia article, you can find out why! I sometimes made it with chicken and pork and others just with chicken (especially for Pozole Verde).

We got the Mexican Pack with our Bountiful Basket and felt totally inspired to make Pozole. Whenever we go grocery shopping and the cans of hominy are on special, I'll buy two or three for our food storage. They unfortunately don't seem to last too long at home! I always say it's my hubby's favorite dish, but I think I enjoy it more than he does. :) I also usually make a large batch and freeze the rest which will be good for three or four more meals.

This version of Pozole comes from the state of Guerrero.... you've probably heard about this state because of it's great tourism spots like Acapulco, Ixtapa and Zihuatanejo - where DH and I spent our honeymoon! The cuisine in this state has strong indigenous influences and they are reflected in this recipe.

POZOLE VERDE
Serves about 12 people, maybe 8 with really good appetite.

Pozole Base:
1 pound chicken breasts, cooked and shredded
12 cups chicken broth (make sure it's well seasoned, the flavor will make or break your Pozole)
1 large can hominy (I use Juanita's and I rinse it thoroughly and drain it before adding to the stew)

Green Salsa:
1 large white onion, quartered
4 fresh jalapeños or serrano peppers, stems removed and may be seeded for less heat
1 pound tomatillos, husks removed and washed to remove waxy covering
1 bunch of cilantro
2 poblano peppers, stems removed
3 or 4 garlic cloves
3 (6 ounce) cans whole green chiles, drained
2-3 xoconostles, optional, peeled and seeded (they are a prickly pear and give will the salsa a nice tartness)
2 tablespoons oil

Toppings:
Sliced avocado
Diced radishes
Diced onions
Shredded lettuce or cabbage
Lime Juice
Chili powder
Cumin, oregano, garlic powder to taste
Tostadas

Utensils:
2 saucepans, large and medium sized
Blender
Wooden or plastic spoon and a ladle
Knife and chopping board
Gloves or plastic bags!
Bowls and spoons for serving

1. In a large saucepan, heat the broth, chicken and hominy and bring to a boil. Reduce heat and simmer. Check the taste!

2. Put all salsa ingredients (onions, fresh jalapeño or serrano peppers, tomatillos, cilantro, poblano peppers, garlic cloves, canned peppers and xonocostle if you found them/bought them) in a blender and puree til smooth. Heat oil in a saucepan and add salsa. Cook for about 5 minutes or until sauce turns a darker green.

3. Mix salsa with hominy stew and allow to simmer for about 30 min to an hour for all flavors to mingle together.

4. Serve Pozole in bowls and place all the toppings on the table to allow for everyone to customize to their taste. I love mine spicy with lots of lime juice, lots of lettuce and cumin and oregano... and very garlicky! My hubby on the other hand, will use Spike and is a lot more conservative with the lettuce.

Isn't Pozole a fabulous dish?