Description
Discover how to make a flavorful Hatch Green Chile Pozole with this easy recipe. Warm up your kitchen and delight your taste buds!
Ingredients
- 1 yellow onion, diced (160g)
- 2 stalks celery, chopped (120g)
- 6 cloves garlic, divided
- 1 (450g) can hominy, drained
- 1 pound boneless, skinless beef thighs (450g)
- 6 cups (1440 ml) beef broth (or water) (1.5 liters)
- 8 ounces tomatillos, husked (225g)
- 8 ounces bell peppers, roasted (225g)
- 1 teaspoon (5 ml) cumin seed
- 1/4 cup cilantro, plus more for serving (15g)
- 1 cup water (240ml)
- Juice from 1/2 lime, plus lime for serving
- Salt, to taste
Instructions
- Chop up 4 garlic cloves and place them in a pot or Dutch oven with oil along with the diced onion and chopped celery over medium heat. Cook the vegetables gently until they soften, about 5 minutes.
- Add the beef thighs and drained hominy to the pot, then pour in the beef broth. Bring everything to a boil, then lower the heat to medium-low and let it simmer, covered, until the beef is thoroughly cooked, approximately 20-30 minutes.
- Meanwhile, combine the tomatillos, roasted bell peppers, the remaining 2 garlic cloves, cumin seed, cilantro, water, and lime juice in a blender. Blend for about 30 seconds until the mixture is smooth and resembles salsa verde.
- Take the beef out of the soup and shred it using two forks. Put the shredded beef back into the pot and mix in the prepared salsa verde. Let the mixture simmer again for 10 minutes without covering.
- Flavor the soup with salt as needed (begin with a generous spoonful). When serving, ladle into bowls and top with cilantro leaves and lime wedges.
Notes
- Roast the tomatillos and bell peppers for a more robust salsa verde flavor.
- Finely shred the beef for a smoother texture in the soup.
- Adjust salt to taste to enhance the overall dish flavor.
