How to Make One-Pot Pozole Verde de Pollo (Mexican Hominy Soup With Chicken)
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If you've ever cooked that great Rick Bayless recipe for pozole verde, the Mexican meat and hominy soup flavored with green chilies and tomatillos, you'd know that it's a beast. The truth is, unless you've got the day off, cooking pozole on a Thursday is nothing more than a sueño imposible. My goal was to come up with a recipe that is not only delicious, but fast enough that it can reasonably be made on a Thursday night. The recipe I came up with may or may not be authentic, but it sure as heck is delicious.
WHY THIS RECIPE WORKS
- Streamlining the multi-day, multi-pot traditional posole recipes into a single Dutch oven makes this recipe doable on a weeknight.
- Searing the green salsa adds depth to its flavor.
- Pumpkin seeds add nutty flavor and a creamy texture.
NOTES:
You can use dried hominy in place of canned. Soak dried hominy in water overnight. Drain and cook in fresh water at a gently simmer until tender, about 1 1/2 hours. Drain and use as directed.
INGREDIENTS
For the Soup:
3 ounces pumpkin seeds (85g; about 1/2 cup)
2 1/2 pounds bone-in chicken leg quarters (1.2kg; about 3 leg quarters)
1 pound tomatillos (450g)
1 large white onion, roughly chopped
1 jalapeño pepper, stems and seeds removed, roughly chopped
1 poblano pepper, stems and seeds removed, roughly chopped
1 Anaheim pepper, stems and seeds removed, roughly chopped
6 cups homemade or store-bought low-sodium chicken stock (1.5 liters)
2 tablespoons dried oregano, preferably Mexican (about 8g)
2 sprigs epazote (optional)
Salt
Handful fresh cilantro leaves and fine stems
1 (28-ounce; 800g) can white hominy, drained (see note)
To Serve:
Diced avocado
Diced radishes
Thinly sliced Serrano or Jalapeño peppers
Chopped fresh cilantro leaves
Finely chopped white onion
DIRECTIONS
1. For the Soup: Heat pumpkin seeds in the base of a large Dutch oven over medium-high heat, stirring constantly, until they start to pop and smell nutty, about 4 minutes. Transfer pumpkin seeds to a bowl and set aside.
2. Add chicken, tomatillos, onion, peppers, chicken stock, oregano, epazote (if using), and a large pinch of salt to the Dutch oven. Bring to a boil over high heat then reduce to a bare simmer. Cook, stirring occasionally, until chicken and vegetables are completely tender, about 40 minutes.
3. Using tongs, transfer chicken to a large plate or bowl and set aside. Discard epazote sprigs (if using). Set a large fine mesh strainer over a large bowl and strain the broth through it. Transfer solids to the jar of a blender. Add pumpkin seed sand cilantro to the blender. Blend on high speed until smooth. Set aside.
4. Using a ladle, carefully skim off a few tablespoons of fat from the strained stock and add it to the Dutch oven (it's OK if a little stock gets in as well). Heat over high heat, swirling and stirring until the watery stock completely evaporates and starts to form a browned layer in the bottom of the pan (it will spatter a bit. The more you stir, the less it will spatter). As soon as the chicken fat starts to smoke lightly, immediately pour in the contents of the blender all at once and cook, stirring, for about 15 seconds (it will spatter a lot—wear an apron!). Immediately pour in strained chicken stock and fat and stir to combine. Bring to a bare simmer, stir in hominy, season to taste with salt, and keep warm.
5. By this stage, the chicken should be cool enough to handle. Discard the skin and bones and shred the meat into bite-sized pieces with your fingertips. Stir the picked chicken back into the soup.
6. To Serve: Ladle the hot soup into bowls and garnish with diced avocado and radish, sliced chilies, chopped cilantro, and chopped white onion. Serve immediately.
Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Beef and Barley Stew
A hearty soup to enjoy during the fall season. make some today.
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Winter Barley Soup Recipe!
Hulled barley (or covered barley) is eaten after removing the inedible, fibrous, outer hull. Once removed, it is called dehulled barley (or pot barley or scotch barley). Considered a whole grain, dehulled barley still has its bran and germ, making it a nutritious and popular health food. Pearl barley (or pearled barley) is dehulled barley which has been steam processed further to remove the bran. It may be polished, a process known as pearling. Dehulled or pearl barley may be processed into a variety of barley products, including flour, flakes similar to oatmeal, and grits. - Excerpt from Wikipedia
Winter Barley Soup
By Jeff Murphy
Serves 2
Cook Time: 1 hour
• 5 cups water
• 1 whole star anise or ¼ stick of cinnamon
• 1 clove of garlic
• 4 cloves of roasted garlic
• carrot ends and pieces you don’t want to chop
• mushroom stems from shiitake or Portobellos
• ½ cup Pearled Barley
• 1 Poblano chile
• ½ cup Butternut Squash, diced and blanched
• salt and pepper to taste
• pinch of cumin
• 2 tbsp pure olive oil
• ¼ cup carrots, peeled and diced
• ¼ cup red onion, diced
• ½ cup sliced Mushrooms (your choice)
• ¼ cup sliced Green Onions
• Splash of soy sauce
• Splash of chile oil
For Stock
Simmer water, star anise, carrot and mushrooms ends and garlic for at least 30 minutes to make cooked stock. At least four cups of cooked stock is necessary at this stage so add water if necessary. Strain and pour over barley.
For Barley
Simmer barley with water, salt, pepper and cumin for about 15 minutes or until barley is al dente. Add squash, salt, pepper and cumin and simmer for 5 minutes more or until squash is cooked through.
Roast the Poblano chili over fire or under the broiler until black and blistered all over. Place in covered container and set aside until cool to the touch. Remove blistered skin, stem and seed then coarsely dice. Set aside.
In a separate pan, heat 2 tablespoons of olive oil and just before the oil starts to smoke add in mushrooms and cook until they begin to brown. Add all other vegetables and roasted Poblano chili. Stir and season with salt and pepper. Add all vegetables to cooked barley and squash. Add a splash of soy sauce and taste. Adjust seasoning if necessary. When serving, garnish with chili oil or hot pepper.
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Chicken Barley Soup With Walnut Pesto With A Spicy & Surprising Habanero Kick | Recipe | Well Done
Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks.
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Chicken Barley Soup With Walnut Pesto With A Spicy & Surprising Habanero Kick | Recipe | Well Done