Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pozole Verde with Mushrooms Corn and Poblanos
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1074 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 10 grams
- Sugar
- 13 grams
- Protein
- 8 grams
Pozole verde is a Mexican soup that typically includes pork or chicken simmered in a full-flavored, vibrant green broth including tomatillos and chilies. This vegetarian version starts with pureeing charred poblano peppers, tomatillos and white onion along with fresh cilantro. The mixture is then simmered with sauteed mushrooms and corn, along with canned hominy. Finish this hearty soup with a drizzle of crema, a squeeze of lime and some fresh cilantro leaves.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1074 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 10 grams
- Sugar
- 13 grams
- Protein
- 8 grams
Ingredients
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Directions
- Position a rack in the upper third of the oven and preheat the broiler. Put the onion chunks, poblanos and tomatillos on a baking sheet. Broil, turning occasionally, until charred around the edges and starting to soften, 6 to 9 minutes. Remove the poblano stems, then transfer all the vegetables to a blender along with the cilantro leaves, 1/2 teaspoon salt and 1/2 cup water. Blend until smooth.
- Meanwhile, heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring a few times, until browned around the edges and tender, 5 to 7 minutes. Push the mushrooms to one side and add the remaining 1 tablespoon olive oil. Add the garlic, corn kernels, cilantro stems and a pinch of salt. Cook, stirring occasionally, until the corn is lightly browned, 1 to 2 minutes. Add 4 cups water, the hominy, reserved corn cobs, the tomatillo puree and 1/2 teaspoon salt; bring to a boil, then reduce to a simmer and cook until the soup is slightly thickened, 10 to 12 minutes. Season with salt and pepper to taste; remove and discard the corn cobs.
- Ladle the soup into bowls and top with crema, the minced onion and more cilantro. Serve with lime wedges.
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