Pozole
An enchilada suiza is a type of enchilada made with a creamy, white sauce that is typically made from sour cream or crema mixed with chiles. I was born and raised in Mexico and out of all the enchiladas I have tried, enchilada suiza is my favorite type of enchilada.
Pozole
total time: 1hr 40 min cook time: 1hr 10 min
prep time: 30 min servings: 13
INGREDIENTS
CORN:
-700 g canned hominy corn (or 600 g peeled dry corn — you have to let the this corn soak overnight to easily dehead it and it takes 1 hour and a half to cook)
-4½ L water
-2 garlic cloves
-1 onion cut in half
*boil for 30 min*
CHICKEN:
-3lbs 2 oz of chicken in pieces (leg and thigh).
GREEN SALSA:
-30g pepitas
-2 poblano peppers
-2 serrano peppers
-480g green tomato
-1/2 onion
-8 garlic cloves
-1 tsp oregano
-1 tsp cumin
-1/3 cup water
-1 bunch spinach
-1 bunch coriander
-1 bunch radish leaves,
-1 tbsp olive oil
-1 tsp salt
TOPPINGS
-chopped serrano pepper
-lemon
-chopped lettuce
-chopped onion
-radish
-avocado
-oregano
INSTRUCTIONS
1. Boil water in a large pot with 1 onion cut in half, 2 garlic cloves, and corn. Use dry corn or canned hominy, I recommend using canned; if you use dry corn you will have to let the corn soak overnight to easily dehead it and it takes 1 hour and a half to cook.
2. In the meantime, remove fat from chicken legs and thighs. Afterwards, add chicken to pot and cook for 45 minutes or until chicken reads 165F in an instant thermometer.
3. In another pot, boil your tomatillos until they change color. Heat your pepitas in a pan until they crack but make sure you don't burn them.
4. Roast poblano peppers with the method you prefer (oven, stove, grill, or airfryer). Place them inside a plastic bag to allow them to sweat. Let them sit for 15 minutes. Peel, devain, and deseed them.
5. Blend all the ingredients for the salsa verde. Once mixed, add olive oil to a medium-heat pan and fry the salsa for approximately 7 minutes.
6. While salsa is frying, take out the cooked chicken and shred it. Pour the chicken and salsa verde into the pot with the corn. All the flavors will start integrate into the soup.
7. Add all the toppings to your pozole
Products & Tools
