You may also like
Categories:
water Turkish white onion garlic salt chicken thighs pumpkin seeds jalapeno chiles fresh cilantro oregano vegetable oil white hominy lime juice electric coffee
Viewed: 38 - Published at: 9 years agoIngredients
- 9 cups water
- 1 Turkish or 1/2 California bay leaf
- 1 large white onion, halved lengthwise and thinly sliced
- 6 garlic cloves, chopped
- 2 1/2 teaspoons salt
- 3 lb skinless boneless chicken thighs
- 1/2 cup hulled (green) pumpkin seeds (not roasted; 2 1/4 ounce)
- 1 lb tomatillos, husked
- 2 fresh jalapeno chiles, quartered (including seeds)
- 3/4 cup chopped fresh cilantro
- 1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
- 2 tablespoons vegetable oil
- 2 (15-oz) cans white hominy, rinsed and drained
- Accompaniments: diced radish; cubed avocado tossed with lime juice; shredded romaine; chopped white onion; lime wedges; dried oregano
- Special equipment: an electric coffee/spice grinder
Method
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes.
- Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
- Transfer chicken to a cutting board to cool.
- Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
- When chicken is cool enough to handle, coarsely shred with your fingers.
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 6 to 7 minutes.
- Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
- Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add puree (use caution as it will splatter and steam).
- Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
- Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
- Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.