Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Mexican Pozole Soup

Dinner Party, Gluten Free, Soup, Vegetarian1 Response »

I have a habit of picking up exotic food items and spices.

Often, I find really obscure products at our expensive fancy market, love that.

Other times, I find them while traveling.

Okay, that’s certainly my favorite.

Because, well I am off traveling.

And if I am buying exotic foods,  I must be somewhere really cool.

And I was, in February.

We all went on a trip of a lifetime, to the Galapagos.

Land of red and blue footed boobies, sea lions, prehistoric looking iguanas, and of course penguins.

2 days in the capital of Quito, then 5 days aboard  the ship” The Explorer II”.

I can’t begin to tell you how beautiful it really is.

Really, it would be such a long post.

And no time to talk about food.

If you ever get the chance, GO.

At lunch on the ship one day, Bunny had a big bowl of hominy.

Simply boiled then dressed with butter and salt.

She loved it.

When we returned to dry land, we quickly visited a gourmet store to pick up a bag.

In the past, I have collected quite a few spices and random food items that unfortunately were never used.

I really wanted to start a precedent here.

Imagine my surprise, while surfing my favorite food blogs a few days ago.

I see a post for Irresistible Green Pozole  from Yummy Supper.

It was so cold and rainy here, that it seemed it was posted just for us.

A little on the spicy side, with some chicken (for us, not bunny), hominy of course, then garnished with avocado, radish, cilantro and a squeeze of lime.

Makes me hungry for more travel.

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Mexican Pozole Stew

Ingredients

  • Two 15 ounce cans cooked hominy, rinsed and drained or
  • Packaged dry hominy cooked to yield 4 cups approx. 8oz dry
  • 1 large white onion, sliced thin lengthwise
  • 6 cloves garlic, peeled and chopped
  • 1 tsp salt
  • 3 pounds skinless boneless chicken thighs
  • 1 pound tomatillos, husks removed and rinsed with warm water
  • 1 -2 bunches fresh cilantro
  • 1 teaspoon dried epazote or dried oregano
  • 1 small jalapeño (optional)
  • 2 Tbs cornmeal
  • 1 cup radish, sliced into matchsticks
  • 1-2 ripe avocado, cubed
  • fresh limes, cut into wedges

Instructions

Rinse and drain canned hominy and set aside or place 8oz of dry hominy in pot with enough water to cover by a few inches.

Cook until soft and most kernels have popped (could be 1-3 hrs depending on how fresh they are)

In large stockpot add 8 cups of water, chicken thighs, bay leaf, garlic and 1/2 of the chopped onion, and a tsp of salt.

Simmer 30 minutes or until chicken is cooked through.

Remove with tong to platter, when cool enough shred into bite size pieces.

Strain cooking liquid discarding solids and reserving stock for later.

In the meantime in another pot add 4 cups water, tomatillos and the rest of the onion.

Add a pinch of salt and pepper.

Cook until tomatillos are soft, approx 10 mins.

Remove with slotted spoon (discard cooking liquid) and place in blender along with 1/4 cup cilantro, 3 cloves of garlic, jalapeño, oregano and 1/2 tsp salt, bend until smooth.

Pour into large stockpot along with 3 cups of the reserved broth, chicken and hominy.

Simmer 10-15 minutes.

Ladle into bowls, garnish with more chopped cilantro, radish, avocado and then a squeeze of lime.

http://pamelasglutenfreerecipes.com/vegetarian/mexican-pozole-stew/

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