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About the Recipe

• To make the pozole many ingredients are needed and many steps have to be followed. This may intimidate. But don’t get scared it is not difficult to make the pozole, only the procedure has to be followed to the letter.
• The pozole can only be prepared with white hominy. By no means prepare it with another type of maize.
• The recipe is given with precooked maize, if your maize is not precooked you will have to follow these steps.
• It is very important to get ramekins because many ingredients are going to be put on the table.
• The preparation time is of approximately 1 hour 15 minutes.
• This recipe serves about 6 plates.

Ingredients

Cookware

Directions

1. Put in a colander 17.6 oz of precooked white hominy and rinse it.
2. Transfer from the colander to a saucepan the precooked white hominy that was rinsed.
3. Also add in the saucepan:

• 1/2 Onion (2.4 oz).
• 1 Garlic clove (.1 oz).
• 2 Bay Leaves.
• The enough Water to cover all the ingredients.
• 1/2 tablespoon of Salt.

4. Bring the saucepan water to a boil over high heat.
5. When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the white hominy is well cooked.

1. Put in another saucepan:

• 8 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover the saucepan ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• 5 Coriander sprigs.
• 2 Epazote sprigs.
• 1/2 teaspoon of Cumin.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Put in the saucepan:

• The Green Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.

1. Clean 17.6 oz of mushrooms.
2. Cut into small chunks the mushrooms that were cleaned; then set aside.
3. Heat in a frying pan over medium heat 1 tablespoon of olive oil.
4. Add in the frying pan the small mushroom chunks that were cut and fry them for about 2 minutes, until they are lightly fried; stir regularly. Then set aside.

1. Put in a ramekin 2 tablespoons of oregano, then set aside.
2. Cut 3 limes into wedges and put them in another ramekin, then set aside.
3. Slice 3 radishes and pass them to another ramekin, then set aside.
4. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
5. Finely chop 1/2 onion (2.4 oz) and pass it to another ramekin.
6. Take all the ramekins to the table, in which the ingredients were put.

1. Dice 2 avocados, put them in a ramekin and take it to the table.

2. Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
3. Add in the saucepan, where the maize is:

• Strain the Green Salsa that was cooked.
• The Mushrooms that were fried.
• The enough Water to have the consistency of a watery soup.
• 1/4 tablespoon of Salt.

4. Mix all the saucepan ingredients and bring the broth to a boil over high heat.
5. When the broth boils reduce to low heat, cover the saucepan and leave the vegetarian green pozole cooking for 10 minutes, so the flavors mix.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Garlic clove.
• The 2 Bay Leaves.