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Milk Street Recipe
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
-
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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