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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.
4
Servings
1¼ hours
20 minutes active
Ingredients
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2
ancho chilies (about 1 ounce), stemmed, seeded, soaked in boiling water for 10 minutes and drained
-
1
white onion, roughly chopped
Directions
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01In 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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Yum! Really good as is but ... I think that it was just a little thin for our taste. Plan to make it with an extra can of hominy and reduce the liquid by half to make a much thicker stew. I made breakfast burritos with the drained mixture, eggs & feta (no queso fresco in the house). Very tasty!
Really satisfying! I have made this multiple times, as is, and with substitutions. 1) Save time and clean-up by substituting a large can of whole peeled tomatoes, drained. 2) Simmer for longer, uncovered to achieve a thicker stew. 3) You will be SHOCKED at the amount of collards that will fit. I always think, "There's no way the whole collard bunch is going in here." And low-and-behold, with a few stirs, the whole bunch is needed. Do not skimp on this!
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No mention of pork in the list of ingredients or instructions.