Micki Eats (mostly gluten and dairy free)

Pozole is a traditional Mexican soup. I learned this recipe while visiting a friend in Guanajuato City. There are really two components to Pozole: 1) the main soup and 2) the condiments that are served with it so that each may customize their own bowl.

Ingredients

• 2lbs pre-cooked hominy
• 2 quarts of water
• 1 tbsp kosher salt
• 1lb boneless, skinless chicken thighs
• 1lb green tomatillos
• 2 serrano chiles
• 1 lime
• 1/2 small head of lettuce, chopped
• 1/2 small yellow onion, chopped (optional)
• 3 tbsp fresh oregano, chopped
• 1 avocado, chopped
• 5 to 8 tostadas

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Directions

1. In a large soup pot, bring 2 quarts of water and the salt to a boil.
2. Rinse the hominy and place it in the pot with the chicken breasts. Reduce heat to medium and cook until the chicken is tender, about 15 minutes.
3. Meanwhile, peel the dry outer skins off the tomatillos and place them with the serranos in a large skillet over medium-high heat. Cook until they are tender, turning often, about 20 minutes.
4. Remove the chicken and shred it. Return the chicken to the pot.
5. Put the tomatillos and serranos in a blender and grind.
6. Add this sauce to the soup pot with the chicken, bring to a boil and cook for 10 minutes.
7. Add the juice of the lime and stir.
8. Prepare a plate with the lettuce, onion, oregano, avocado, and tostadas.
9. To service, place the soup in a deep bowl and each diner can garnish with their choice of topping.

How to Not Screw It Up

1. Don’t substitute chicken breasts for the thighs. The tights have more moisture and more flavor. When they are simmered in the hot water and sauce, the results have more depth than boring chicken breasts.
2. I know it kind of sounds funny to “cook” the tomatillos and serranos dry, but you’re really just heating them to soften them. Once blended, they are cooked into the broth of the soup. So, just heat them, don’t scorch the skins too much, and make sure they are soft the whole way through.