Classic Chile Verde Pozole with Prawns

Friday, January 19th, 2024

Warm and comforting this Pozole recipe, courtesy of our amazing Davis Estates culinary Team will will make you feel warm and cozy!

Ingredients

Serves 4

Tomatillo Salsa

2 pound tomatillos, papery husks removed, washed
20 garlic cloves, peeled
6 serrano chiles, stems removed, for less spicy split in half and remove seeds, otherwise leave whole
Canola oil
4 bunches cilantro

Pozole

1 tablespoon olive oil
8 cups chopped onion
1 25 – 30 ounce can hominy, drained and rinsed
32 cups chicken broth
12 bay leaves
4 cinnamon sticks
1 lime

Garnish

Yellow onion minced
Dried Mexican oregano
Radishes, diced
Avocado diced
Roasted and salted pepitas

Method

Tomatillo Salsa

Place the tomatillos, garlic and serrano on a foil lined sheet tray and toss with a little oil.
Place under oven broiler until beginning to brown in spots, turn occasionally and remove garlic and serrano if browning too much. A few black scorch marks on the tomatillos are ok.
Remove from oven and place tomatillos, garlic, serrano plus any juices and cilantro in a blender and blend until smooth.
Pour into a medium sauce pot and cook over medium heat for 10 to 15 minutes until thickened and flavors have melded. Set aside until needed.

Pozole

• In a large stock pot over medium heat add oil and onions, sauté onions until soft and begin to brown.
• Add tomatillo salsa, hominy, broth, bay leaves and cinnamon stick, bring to a boil and simmer uncovered for 15 minutes.
• Add shrimp and simmer for 5 minutes covered.
• Turn off heat and leave covered for 3 more minutes. Check seasoning and add a squeeze of lime juice or use lime as garnish for individual bowls.