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Tomatillo Pozole Verde with Cast Iron Elote

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Difficulty: Intermediate
Best Season: Winter, Fall
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.

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 (see note)
  • 2 Tbsp olive oil (divided)
  • 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
Instructions
  1. 1
    Heat a dry 12-inch cast iron skillet over high heat for 4 minutes until smoking.
  2. 2
    Place tomatillos cut-side down, peppers skin-side down, onion, and unpeeled garlic into the hot pan.
  3. 3
    Dry-char vegetables without moving for 4 minutes until skins are deeply blackened.
  4. 4
    Flip vegetables and char second side for 3 minutes until tomatillos soften.
  5. 5
    Squeeze garlic out of peels into a blender, add remaining charred vegetables, and blend until smooth.
  6. 6
    Heat olive oil in a heavy Dutch oven over medium heat.
  7. 7
    Pour in green puree and cook 5 minutes until color darkens.
  8. 8
    Add chicken stock, cumin, Mexican oregano, and 1 tsp salt. Bring to a simmer.
  9. 9
    Stir in white hominy and shredded smoked chicken thighs.
  10. 10
    Simmer on low heat for 20 minutes.
  11. 11
    Heat vegetable oil in a cast iron skillet over high heat until smoking.
  12. 12
    Add corn kernels in a single layer and char without moving for 2 minutes.
  13. 13
    Stir once and char for 1 additional minute.
  14. 14
    Remove skillet from heat and stir in mayonnaise, Cotija cheese, lime juice, cilantro, chili powder, and salt.
  15. 15
    Remove pozole from heat and stir in 2 Tbsp lime juice.
  16. 16
    Ladle pozole into bowls and top with charred Elote.
Read it online: https://brinnerbites.com/recipe/tomatillo-pozole-verde-with-cast-iron-elote/