I know I say this all of the time, but I really do cook from my pantry on most days. I start looking through the pantry and, using whatever is available to me, I will try to create a meal. On this day, I had tomatillo salsa and diced green chiles left over from another recipe. The first thing that came to mind was green chile pozolé, but I did not think ahead to defrost the pork in my freezer. Thanks to a good friend of mine, I am stocked up on hominy, also known as maiz pozolero. It was easy to convince myself to make this stew, since I love green chile! The nice thing about this recipe is that it freezes well, and on any other day, I could add some shredded chicken or pork to change it up a little.
Yields 8 Servings
- For the Pozole
- 2 TBS olive oil
- 1 Medium white onion, diced
- 4 Cloves garlic, minced
- 1 TBS dried epazote, optional
- 1 TBS Mexican oregano
- 6 Cups vegetable broth
- Salt to taste
- 3 Cups tomatillo salsa(recipe below)
- 3 Cups, previuosly roasted Hatch or Anahein green chile, diced
- 3-4 cups maiz pozolero (28 OZ. CAN)
- 2 Medium russet potatoes, peeled and diced
- 2 Large carrots, peeled and sliced
- 1 Cup sun-dried tomatoes, finely chopped
- For the Tomatillo Salsa
- -8 Tomatillos, peeled and washed
- 1/2 Small white onion, chopped
- 1 Clove garlic, sliced
- 2 Serrano peppers, stems removed
- Juice of 1 small lime
- Handful of chopped cilantro
- Salt to taste
- For the Garnishes
- Warm corn tortillas or tostadas
- Chile serrano, minced
- Radishes, sliced thin
- Cabbage or lettuce shredded
- Lime wedges
- Cilantro, chopped
- In a microwave-safe dish, add all of the ingredients for the tomatillo salsa, minus the cilantro, lime juice, and salt. Cover and cook in the microwave for 6 to 8 minutes.
- Transfer mixture to the blender and add cilantro, lime juice and about 1 teaspoon of salt. Blend until smooth, taste for salt, and set aside.
- In a large heavy pot, preheat 2 tablespoons olive oil to medium heat for 2 minutes. Add the onions and garlic and cook for 3 to 4 minutes. Add the oregano and epazote, season lightly with a pinch of salt. Add the tomatillo salsa, green chiles, and chicken broth. Stir well to combine and bring to a boil.
- When it comes to a boil, taste for salt, reduce heat, cover and cook at a low simmer for 30 minutes.
- Add in the hominy, carrots, potatoes, and sun-dried tomatoes. Stir well to combine. Continue cooking for another 25 to 30 minutes or until potatoes are tender. I like my green chile pozole thick, more like a stew. If the pozole is too thick, add a little more broth if you like. Garnish with fresh toppings. Serve with warmed corn tortillas or fried tostadas!