The original recipe comes from Pati's Mexican Table.
She's got a
number of good ones posted there.
This recipe takes some doing, but it's worth it, especially after it's sat together for a day or so and all the flavors have come together.
1 lb dried hominy rinsed - We can't usually find this at our grocery store, so instead of driving into town to the specialty Latin grocery, we
substitute two or three cans of white hominy.
1 head garlic
2 whole chickens (or 6 lbs) rinsed, cut up - Make sure you have giblets. We also add some extra either gizzards or livers or both. Also, you can make
up the difference with pork butt if you want. We have for a sort of "chorcken" version. It was delish!
couple of cilantro sprigs
1 tbsp. kosher or sea salt, or to taste
Green Pozole Sauce (the slurry):
1/2 c pumpkin seeds (pepitas), lightly toasted
1 lb tomatillos, husked, rinsed
1 to 2 jalapenos, stemmed
1 fresh, large leafy stem of epazote, or 5 springs cilantro - Can't find epazote in this area, so cilantro it is!
3 garlic cloves
1/3 c onion, coarsely chopped
1 tsp sea salt or kosher, or to taste
Freshly ground pepper to taste
2 tbsp. vegetable oil
5 to 6 limes, cut in wedges
10 radishes, rinsed, halved and thinly sliced
1 head romaine, rinsed, drained and thinly sliced
4 tbsp. onion, finely chopped
1 avocado, halved, pitted, meat scooped out and dried
piquin chile or a mix of dried chiles, ground
1. Place hominy in a large soup pot with cold water at least 3" on top. Take off the skin layers from the head of garlic and add it to the pot. Do
not add salt; it will toughen the hominy. Bring to boil, then gently simmer over med low heat uncovered for three hours or until hominy is tender and
has begun to "bloom" open up.
Just buy your hominy.
We add the head of garlic with the onion and cilantro to the stock pot when we cook the chicken.
2. Place chicken (or chicken and pork) and extra giblets in a large soup pot and cover with at least 1 inch of water above the meat. Add the white
onion, cilantro and a tablespoon of salt and bring to a boil. Simmer uncovered until chicken is cooked and tender, about 30 minutes. Drain and reserve
the cooking liquid (broth). Set the giblets and any garlic you might want aside for the slurry. When the chicken is cool enough to handle, remove the
skin and bones and shred the meat into bite size pieces.
3. Meanwhile, make the green pozole sauce. Place tomatillos, garlic cloves and jalapenos into a med 3-quart saucepan. Cover with water and set over
med. high heat. Bring to a simmer; cook until the tomatillos have changed color from a bright to a dull green and are soft but not breaking apart,
about 10 minutes. Remove from the heat and reserve 1/2c of the cooking liquid. Drain the cooked vegetables and set aside. I have seen other variations
on this soup where you can also use 1/2c of the chicken broth you just got done making instead of the vegetable water. So feel free to use either or a
mix since you likely made way more broth than you actually need to make a good big pot of soup (one of the reasons I love this recipe).
4. In a blender, add toasted pumpkin seeds and chop until finely ground. Then add the cooked tomatillos, jalapenos and garlic, onion, salt, anything
you reserved from the stock pot (giblets, garlic, etc.), and water/broth. Puree until smooth. Heat the oil in a saucepan over med high heat until hot.
Add the tomatillo sauce from the blender. Bring to a boil and simmer. 15 to 18 minutes, stirring occasionally, so it will thicken, season and deepen
5. When the hominy is ready, incorporate the shredded chicken and its cooking broth. Add the green pozole sauce and the epazote or cilantro. Let it
cook for 30 minutes more. Check for seasoning and serve.
Pozole is usually served alongside bowls of the garnishes. You put in your soup and add the garnishes you desire to it. Then you squeeze a twist of
lime juice over it with tostadas to the side. I really love the avocado in mine.
Some things I really like about this: You can easily make enough chicken broth to freeze 2 to 4 cups in addition to having plenty for your soup. And
the best broth is the stuff you make yourself. Better than having to buy cans every time you need some. This is also one of those pots of leftovers
that just gets better with age. Day 1 is good; day 2 is even better.