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Pozole with Collard Greens
Traditional Mexican pozole is a stew of hominy (also called pozole) and pork flavored with fresh or dried chilies. In this simpler, lighter version, hearty 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 vegetarian soup. Serve with warmed tortillas and a few garnishes (see below).
4
Servings
1¼ hours
20 minutes active
Ingredients
-
2
ancho chilies (about 1 ounce), stemmed, seeded and soaked in boiling water for 10 minutes until softened
-
1
white onion, roughly chopped
Pardon the interruption
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August 11, 2022
Hominy, Sweet Hominy
Really not understanding the venom in the comment section. This recipe is labeled 'Cookish', signaling that it's more about getting a tasty approximation on a busy Tuesday night than the Platonic ideal. Used two bunches of collards (CSA gonna CSA) and it was tasty and at least health-adjacent.
This recipe, while it may be delicious and easy, is an abomination of pozole and borders on Crazytown, where you can find Rachel Ray's version. Guys! Have a modicum of authenticity!
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What is a substitute for collard greens?