It was supposed to be a classic chicken soup — I am still nursing a cold. But recent frost that prompted a hasty garden clean up provided a good deal of tomatillos, a few poblanos and serranos. In the pantry, there were two cans of hominy from some previously failed project, pepitas, cilantro, and lime. So pozole it is.
The idea and the recipe to push off comes from The Chicken Soup Manifesto by Jean Louis — a Klondike of cold weather remedies from around the globe. I changed a few things based on my pantry, on what I have learned from decades of cooking from Rick Bayless’s books, and my recent obsession with Chinese ways.
WHAT WENT IN
Base:
— 4 lb chicken drumsticks
— 10 cups chicken stock (water is ok, too)
— 2 15 oz cans hominy, drained and rinsed
— salt and pepper to taste
Flavor:
— 3 poblano peppers charred under the broiler, peeled and seeded
— 3 serrano peppers charred under the broiler
— 1 garlic head, cloves peeled, large ones halved and sautéed with onion in olive oil
— 1 large white onion, very roughly chopped and sautéed with garlic in olive oil
— 1 lb tomatillos, charred under the broiler on all sides
— 1 bunch cilantro
— tail greens of a bunch of radishes
— 1/2 cup pepitas, toasted
— 1 Tbsp ground cumin
— 1 Tbsp dried oregano
— 1/2 tsp ground cloves
Garnish:
— chopped cilantro
— chopped scallions
— lime juice
— sour cream
— chopped crunchy lettuce
— crushed corn chips or tostadas
— avocado
— radishes, sliced
THE PROCESS
1. Parboil chicken in water for 5 min, drain, rinse and scrub the foam off. I do this in the wok — water comes to a boil faster and clean up is easy. This little step that I learned from Chinese cooks provides incredibly clean stock. You do not have to do it here as the clarity is not an issue with pozole. But, for me now, it’s like brushing teeth — once you know what it does and get in the habit, you can’t do without it.
2. Place rinsed chicken in a pot with stock and pozole, bring to a boil, reduce to simmer, and cook for about 30 min, until the chicken is done. Take the chicken out, discard skin and bones, shred or cut the meat as you like it.
3. Combine flavor ingredients in a blender and puree until smooth. Add to the stock and simmer for another 20 minuets.
4. Add chicken back into the pot, season to your liking.
5. Serve with garnish.