Pozole Verde

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Pozole Verde

Source: Natural Health September, 2001

 

1 bunch coarsely chopped fresh cilantro, leaves and stems (about 2-1/2 cups)

1/4 cup fresh oregano leaves

6 ounces tomatillos, husked, washed, and halved

2 medium jalapeno chiles, stemmed and seeded

2 tablespoons canola oil

1 medium-large onion, chopped

4 medium garlic cloves, minced

2 15-ounce cans white or yellow hominy, drained and rinsed

Salt

1 medium head romaine lettuce, sliced thin crosswise

2 small tomatoes, cored and cut into ­-inch dice

4 medium radishes, sliced thin

Lime wedges

4 corn tortillas, warmed

 

1. Place cilantro, oregano, tomatillos, chiles, and 1

cup water in blender and pur,e, scraping down sides of

jar as necessary, until smooth, about 1 minute.

 

2. Heat oil in large saucepan over medium heat. Add

onion and saut, until softened, about 4 minutes. Add

garlic and saut, until fragrant, about 1 minute. Add

cilantro mixture, hominy, 1-1/2 cups water, and salt

to taste. Raise heat to high and bring to a boil.

Reduce heat and simmer to blend flavors, about 10

minutes. Adjust seasonings.

 

3. Ladle pozole into bowls and serve immediately,

passing lettuce, tomatoes, radishes, lime wedges, and

tortillas at table.