Green Pozole - a recipe for a comforting Mexican soup with hominy, chiles and mushrooms.
Course Soup
Cuisine Mexican
Prep Time 40 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours40 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
6Anaheim chiliessliced in half lengthwise
6ouncesdried pozoleor 1 12-oz can of hominy*
6cupschicken stock or water*
1large onioncoarsely chopped
2teaspoondried oregano
2teaspoonscumin seedscrushed
1cupsliced white mushrooms
salt
Crumbled feta cheese or queso frescofor garnish
1/4cupsliced green onion topsfor garnish
1/4cupcoarsely chopped cilantrofor garnish
1limesliced 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.
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