Fall has certainly hit NYC, and I've been itching to break out my crockpot to make a delicious dinner. I came across this pozole recipe by Tieghan Gerard of half baked harvest and couldn't resist. I've never made a pozole before and to be honest, I didn't really know what a pozole was! Turns out is is delicious and I can't wait to make it again. This specific recipe happens to be a late summer version with zucchini, sweet corn, and toasted pumpkin seeds and of course avocado. I made a few adjustments to the recipe, but was surprised how much flavor it packed in and the textures were a delight. Top it with some cotija cheese and a few crispy chips and enjoy!
Prep Time: 25 mins
Cook Time: 4-6 hours
Yields: 4 servings
1 sweet onion, quartered
6 cloves garlic, skins on
4 poblano peppers
2 serrano chiles
1 pound boneless skinless chicken breasts, or thighs - I used a pre-made roasted chicken and just shredded it
1 15oz can of corn
1 zucchini, chopped
2 (15 ounce) cans hominy, drained
1 tablespoon dried oregano
6-8 cups low-sodium chicken broth
2 cups fresh cilantro, chopped
1 avocado, sliced
tortilla strips + crumbled cotija cheese + toasted pumpkin seeds + black pepper + limes, for toppings
Heat a large skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 10-15 minutes. You may need to remove the garlic cloves before the onion and tomatillo. Once cooked, remove everything from the skillet. When cool, remove the skins from the garlic.
Simultaneously, roast the poblano peppers and serrano chiles in the oven at high heat 375+ for 15 minutes. Turning often until charred all over. Remove the peppers and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth.
To the bowl of your crockpot, add the puree, chicken, corn, zucchini, hominy, oregano and 6 cups chicken broth. Season generously with salt. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Stir in the cilantro. If desired, add chicken broth to thin the soup. Taste and season the soup as desired with salt.
Ladle the into bowls and top with avocado, tortillas, cheese, pumpkin seeds, black pepper and lime juice.