Pozole Verde
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
4 large poblano chiles, stemmed and seeded
1 large red bell pepper, stemmed, seeded and coarsely chopped
6 jalapeno chiles, stemmed and seeded
4 tomatillos, husks removed, washed and halved
1 large yellow onion, chopped
3 large celery stalks, chopped
2 large potatoes, diced into 3/4″ pieces
1 carrot, quartered lengthwise and sliced thin
3 large cloves garlic
2 cups hominy, canned or cooked
2 cups white corn kernels, fresh or frozen
1 quart chicken or vegetable stock
2 cups milk
2 Tbsp. butter
1 tsp. cumin seed, roasted, freshly ground
1 tsp. white pepper, freshly ground
1 tsp. Mexican oregano
1 bay leaf
2 Tbsp. olive oil
1 cup cilantro, chopped (save 1/4 cup for garnish)
2 Roma tomatoes, seeded, chopped for garnish
Instructions:
1. Flatten the poblano chiles on a cookie sheet, skin side up. Place 6-8″ below the broiler until the skins blister and turn dark. Remove the chiles from under heat and place in a covered container to sweat. Let them cool, then remove the skins. Place the tomatillos skin side up under the broiler until the skins look toasted. Remove them from under the heat and let the tomatillos cool. Do not peel.
2. In a blender, add the poblano chiles, tomatillos, jalapenos, garlic, 3/4 cup of cilantro, 1 cup stock, cumin, oregano and salt and pepper. Puree to a smooth consistency and set aside.
3. In a 4-5 quart pot, heat the olive oil to medium high. Add the onion, celery, bay leaf, and saute for 5 minutes. Add the remaining stock and bring to a boil. Reduce the heat to medium and cook for 5 more minutes.
Add the potatoes, carrots, corn, hominy and red bell pepper and cook for another 20 minutes. All the ingredients should be tender, but dont over cook. Stir in the milk and butter and cook 5 more minutes. Remove the bay leaf when complete. Garnish with cilantro and tomatoes. Serve with warm quesadillas or corn bread.
Recipe by Larry Noggle.