Description
A Pozole was once born in a small Northern California town…
Ingredients
Scale
- 1/3 cup roasted, salted pumpkin seeds
- 1 lb. tomatillos, husked and chopped
- 1 medium white onion, chopped
- 1 jalapeño, diced
- 1/2 tsp. both salt & fresh cracked black pepper
- 3/4 cup cilantro, plus extra for garnish
- 2 lbs. organic bonless skinless chicken thighs
- 3 cups plus 1 cup low-sodium organic chicken stock
- 1 tsp. cumin
- 1 Tblsp. oregano
- 1 can (29oz) white hominy, drained and rinsed
- Napa cabbage, shredded
- Avocado
- Red Onion
- Radish, thinly sliced
- Lime
Instructions
- Toast pumpkin seeds and salt when hot with 1 tsp. salt
- After cooling for a few minutes, add to spice grinder and grind
- Saute tomatillos, white onion, ground pumpkin seed and jalapeños till onions are translucent, about 5 mins
- Puree, with emulsion blender or in food processor, saute mixture, 3/4 cup cilantro, salt & fresh cracked black pepper
- Add puree, 3 cups chicken stock, chicken thighs, cumin, oregano to a large pot and bring to a boil over medium heat; turn to low and simmer for 15 minutes
- Remove chicken and let cool to a point where it can be shredded with two forks while removing gristle; about 5 minutes
- Add shredded chicken, hominy, and 1 cup stock back into pot; simmer over medium-low for 20 minutes
- Garnish with cabbage on the bottom of the bowl and lime squeezed over top; other garnishes are all tasty as well
- Prep Time: 20 mins
- Cook Time: 40 mins