ROASTED GREEN POZOLE WITH CHICKEN notwithoutsalt/ SERVES 4 1⁄2 cup roasted, salted pepitas, plus more for garnish 1 teaspoon cumin seeds or ground 2 tablespoons vegetable oil, divided 10 ounces tomatillos (about 4 to 5 medium size), peeled and quartered 3 garlic cloves 1 large yellow onion, roughly chopped, plus more for serving 1 jalapeño pepper, halved and seeded 1⁄2 cup chopped fresh cilantro, divided 1 to 11⁄2 teaspoons kosher salt 1 teaspoon dried oregano 21⁄2 to 3 cups chicken stock 4 boneless, skinless chicken thighs, thinly sliced (we use 2 boneless chicken breasts for less fat) 1 15-ounce can hominy, drained and rinsed To serve: any combination of thinly sliced radishes, sliced avocado, chopped cilantro, pepitas, lime wedges, diced onion, crumbled Cotija, and sour cream or crema. Grind the pepitas and cumin seeds in a spice grinder or blender until finely ground. Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat. When the oil is hot, add the tomatillos, garlic, onion, and jalapeño to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender. Carefully transfer the roasted vegetables to a food processor or blender and process along with 1⁄4 cup chopped cilantro and 1 teaspoon salt. Add the remaining 1 tablespoon oil to the pot over medium heat. Return the purée to the pot and cook, stirring frequently until thickened, for 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup stock. Bring to a simmer and then add the remaining 11⁄2 cups /stock, chicken, and hominy. Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1⁄4 cup chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week.
Posted on: Mon, 12 Jan 2015 23:45:50 +0000