Green Chile Vegetable Pozolé

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.

Green Chile Vegetable Pozole

Get ready to enjoy a hearty green chile vegetable pozole!

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Course: Main Course, Soups and Stews

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 50 minutes

Servings: 6 Servings

Ingredients

For Pozole

• 2 TBS olive oil
• 1 Medium white onion diced
• 4 Cloves garlic minced
• 2 tsp dried epazote optional
• 2 tsp Mexican oregano
• 7 Cups vegetable broth
• Salt to taste
• 3 Cups tomatillo salsa recipe below
• 3 Cups previuosly roasted Hatch or Anahein green chile, diced
• 4 cups maiz pozolero, hominy 28 OZ. CAN
• 2 Medium russet potatoes peeled and diced
• 2 Large carrots peeled and sliced
• 1 Cup sun-dried tomatoes finely chopped

For Salsa

• 8 large tomatillos peeled and washed
• 1/2 Small white onion chopped
• 1 clove of garlic sliced
• 2 Serrano peppers stems removed
• Juice of 1 small lime optional
• Handful of chopped cilantro
• Salt to taste

For Garnishes

• Warm corn tortillas or tostadas
• Chile serrano minced
• Radishes sliced thin
• Cabbage or lettuce shreddede
• Lime wedges
• Cilantro chopped

Instructions

• 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 salt to taste. 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!

Notes

If you prefer, you can the ingredients for tomatillo salsa to a pot of simmering water. Cook for 7-9 minutes or until tomatillos begin to change color. Don’t let tomatillos tear open. The myth is that this can result in a bitter salsa.

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