- 4 ounces Roma tomatoes
- 1 small chopped yellow onion
- 2 tablespoons minced garlic
- 1 canned chipotle chile in adobo
- 1 tablespoon canola oil, plus more for saute pan
- 1 tablespoon dried Mexican oregano
- 1 bay leaf
- 3 pounds canned hominy, drained
- 8 cups chicken stock
- 8 ounces cooked chicken thigh meat
- Spinach leaves, for serving
- Fried corn tortilla strips, for garnish
- Sliced avocado quarters, for garnish
- Shredded Pepper Jack cheese, for garnish
- Chopped green onion, for garnish
- Cilantro springs, for garnish
- Lime wedges, for garnish
Preheat the grill to medium.
Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture.
To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.