Traditional pozole is a ritualistic pre-Columbian soup or stew from Mexico. It is most well known for its main ingredient, hominy, also known as nixtamal or maze mote. Traditionally is accompanied by shredded pork or chicken, and garnished with cilantro and sour cream, and is low in fat and carbohydrates.
This version includes pureed tomatillos as part of the stock, adding a perfect layer of tartness and shock of green against the yellow hominy. Tomatillos are full of vitamin A and potassium
, as well phosphorus and magnesium
. They are family favorite because they are delicious and zesty.
Be sure to indulge in the garnishes! Sliced avocado, lime wedges, and cilantro add fresh flavor, and even consider adding sliced radishes for color and crunch.
- 6 cups chicken stock
- 1 bay leaf
- 1 large white onion, chopped
- 4 garlic cloves, chopped
- 1 tsp salt
- 1 store-bought rotisserie chicken (coarsely shredded), or 3 lbs poached skinless, boneless chicken breast
- 1 lb tomatillos (husked)
- 1 fresh jalapeno chile, chopped
- 2 tbsps vegetable oil
- 2 (15-oz) cans white hominy, rinsed and drained
- 1 avocado, sliced and tossed with lime juice (for garnish)
- 1 lime, wedged (for garnish)
- ˝ cup chopped cilantro (for garnish)
- ˝ cup sour cream (for garnish)
Remove husks and stems from tomatillos. Cook whole tomatillos in boiling water for about 10 minutes, or until tender; drain. Place tomatillos in a blender; process until smooth and set aside. (Exercise caution when blending hot ingredients as the pressure can blow the lid off. Cover loosely with a towel, blending in batches if necessary.)
Either remove the meat from the bones of the store-bought rotisserie chicken, and shred; or poach and shred chicken breasts.
In a large stockpot over medium-high heat, add vegetable oil and sauté garlic and onions. Add stock, tomatillos, salt, bay leaf, shredded chicken, jalapeno, and hominy; bring to a boil. Cover, reduce heat, and simmer for about 20 minutes.
Serve with cilantro, avocado, lime and a dollop of sour cream.