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Milk Street Recipe

Pozole with Collard Greens

1¼ hours 20 minutes active

Pozole with Collard Greens

Traditional Mexican pozole is a hearty stew of pork and hominy (also called pozole) flavored with fresh or dried chilies. In this simpler, lighter version, collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion eliminates excess moisture and concentrates the ingredients for a robustly flavored soup. Serve with warmed tortillas and garnishes such as shredded cabbage, radishes, crumbled queso fresco and avocado.

Ingredients
  • 2

    ancho chilies (about 1 ounce), stemmed, seeded, soaked in boiling water for 10 minutes and drained

  • 1

    white onion, roughly chopped

Directions
  1. 01
    In a blender, combine the chilies, onion, tomatoes, oregano and cumin. Puree until smooth, scraping down the blender as needed, about 1 minute.

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MAY 2020
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