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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