Pozole Verde
Source of Recipe
Natural Health September, 2001
List of Ingredients
1 bunch coarsely chopped fresh cilantro, leaves and stems (about 2-1/2 cups)
1/4 cup fresh oregano leaves
6 ounces tomatillos, husked, washed, and halved
2 medium jalapeno chiles, stemmed and seeded
2 tablespoons canola oil
1 medium-large onion, chopped
4 medium garlic cloves, minced
2 15-ounce cans white or yellow hominy, drained and rinsed
Salt
1 medium head romaine lettuce, sliced thin crosswise
2 small tomatoes, cored and cut into -inch dice
4 medium radishes, sliced thin
Lime wedges
4 corn tortillas, warmed Recipe
1. Place cilantro, oregano, tomatillos, chiles, and 1
cup water in blender and pur,e, scraping down sides of
jar as necessary, until smooth, about 1 minute.
2. Heat oil in large saucepan over medium heat. Add
onion and saut, until softened, about 4 minutes. Add
garlic and saut, until fragrant, about 1 minute. Add
cilantro mixture, hominy, 1-1/2 cups water, and salt
to taste. Raise heat to high and bring to a boil.
Reduce heat and simmer to blend flavors, about 10
minutes. Adjust seasonings.
3. Ladle pozole into bowls and serve immediately,
passing lettuce, tomatoes, radishes, lime wedges, and
tortillas at table.
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