Description
Green Pozole – a recipe for a comforting Mexican soup with hominy, chiles and mushrooms.
Scale
Ingredients
- 6 Anaheim chilies, sliced in half lengthwise
- 6 ounces dried pozole, or 1 12-oz can of hominy*
- 6 cups chicken stock or water*
- 1 large onion, coarsely chopped
- 2 teaspoon dried oregano
- 2 teaspoons cumin seeds, crushed
- 1 cup sliced white mushrooms
- salt
- Crumbled feta cheese or queso fresco, for garnish
- 1/4 cup sliced green onion tops, for garnish
- 1/4 cup coarsely chopped cilantro, for garnish
- 1 lime, sliced into wedges
Instructions
- Preheat the broiler. Place the chilies on a baking sheet, skin side up. Broil for 10 minutes or until skins turn black, about 10 minutes. Take out of the broiler and cover with a dampened kitchen towel for about 20 minutes. Peel off the skins, removing stems and seeds. Chop the chilies.
- Combine the posole and water or broth in the slow cooker. Cover and cook on low for about 6 hours**, until the posole is plump and tender. Add the chilies, onion, oregano, cumin, and mushrooms and continue to cook for 1 to 2 hours. Season to taste with salt.
- Spoon into bowls and garnish with queso fresco, green onions, and cilantro. Serve lime wedges on the side.
Recipe Notes:
*If using canned hominy, I cut the broth back to about 4 cups.
**I cut the cooking time to about 3 hours because I used canned hominy.
Slightly adapted from The Gourmet Slow Cooker: Volume II