Name: Tomatillo Pozole Verde with Cast Iron Elote
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 lb smoked chicken thighs, shredded; 2 EA 15 oz cans white hominy, drained and rinsed; 1.5 lb tomatillos, husked, washed, and halved; 2 EA poblano peppers, seeded and quartered; 1 EA jalapeño pepper, seeded and halved; 1 EA yellow onion, quartered; 4 EA garlic cloves, unpeeled; 4 cup chicken stock; 1 Tbsp ground cumin; 1 tsp Mexican oregano; 2 Tbsp olive oil; 2 Tbsp lime juice; 1 tsp kosher salt; 1 EA sweet corn ear, kernels cut off; 1 tsp vegetable oil; 1 Tbsp mayonnaise; 2 Tbsp Cotija cheese, crumbled; 1 tsp lime juice; 1 Tbsp fresh cilantro, finely chopped; 0.5 tsp chili powder; 0.25 tsp kosher salt

Description

This Mexican-inspired stew pairs tender shredded protein and tender hominy in a tangy, roasted green chili broth. Skillet-charred sweet corn kernels are folded directly into the bowl alongside fresh radish and cilantro for an addictive, multi-textured crunch. Every spoonful strikes an ideal harmony between deep warmth and tart, herbal freshness.

Instructions

Video

Heat a dry 12-inch cast iron skillet over high heat for 4 minutes until smoking.
Place tomatillos cut-side down, peppers skin-side down, onion, and unpeeled garlic into the hot pan.
Dry-char vegetables without moving for 4 minutes until skins are deeply blackened.
Flip vegetables and char second side for 3 minutes until tomatillos soften.
Squeeze garlic out of peels into a blender, add remaining charred vegetables, and blend until smooth.
Heat olive oil in a heavy Dutch oven over medium heat.
Pour in green puree and cook 5 minutes until color darkens.
Add chicken stock, cumin, Mexican oregano, and 1 tsp salt. Bring to a simmer.
Stir in white hominy and shredded smoked chicken thighs.
Simmer on low heat for 20 minutes.
Heat vegetable oil in a cast iron skillet over high heat until smoking.
Add corn kernels in a single layer and char without moving for 2 minutes.
Stir once and char for 1 additional minute.
Remove skillet from heat and stir in mayonnaise, Cotija cheese, lime juice, cilantro, chili powder, and salt.
Remove pozole from heat and stir in 2 Tbsp lime juice.
Ladle pozole into bowls and top with charred Elote.

Tomatillo Pozole Verde with Cast Iron Elote