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Pozole with Collard Greens

4 Servings

1¼ hours 20 minutes active

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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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Reviews
Alan A.

No mention of pork in the list of ingredients or instructions.

Janelle C.

Hi Alan,

We swapped in the collard greens in place of the meat as stated in the recipe description. Hope this helps!

Best,
The Milk Street Team

Patricia B.

Original Mexican version is with pork ... Milkstreet substituted collard greens for a meatless version. It was noted in the opening paragraph
Of the recipe.

Huyen P.

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Huyen P.

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Arlene B.

I think it looks yummy. I'm vegetarian and love posole.
I'm excited to try it.

Nandini G.

1 bunch of collard greens doesn’t tell you how much that really is. Bunches can be different sizes in different stores. It would have been helpful to know weight or number of leaves.

Susan B.

Made this last night as written- easy weeknight dish and enjoyed by my family- deeply flavorful and I did not miss the pork.

Robin R.

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!

Deborah Martin S.

If a person needed to sub ancho powder for the whole chiles, how much do you think would be appropriate? I'm guessing that 1 oz of whole anchos, unstemmed and with seeds when weighed, would probably be around 0.75 oz of ground chile...??? Or is this a really terrible idea?

Kathleen D.

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!