Receta · Heart
Green mushroom pozole
Recipe version
Ingredients
- 3 cooked hominy
- 400 g mixed mushrooms (oyster, cremini), torn
- 8 tomatillos
- 2 serrano chiles
- 1 cilantro
- 1/2 white onion
- 4 garlic
- 1.5 vegetable broth
- salt
Method
- Char the tomatillos, chiles, onion and garlic on a comal until blistered.
- Blend the charred vegetables with cilantro and a little broth into a green salsa.
- Sauté the mushrooms in a pot with a little oil until golden.
- Add the green salsa and cook 10 minutes, stirring.
- Stir in the hominy and broth; simmer over medium heat 20 minutes.
- Adjust salt and serve with radish, lettuce and oregano.
Ingredients
- 3 cooked hominy
- 250 g chicken breast, cooked and shredded
- 200 g mixed mushrooms, torn
- 8 tomatillos
- 2 serrano chiles
- 1 cilantro
- 1/2 white onion
- 4 garlic
- 1.5 chicken broth
- salt
Method
- Poach the chicken breast in the broth with half an onion and a garlic clove; shred and reserve.
- Char the tomatillos, chiles, onion and garlic; blend with cilantro and a little broth.
- Sauté the mushrooms until golden; add the green salsa and cook 10 minutes.
- Stir in the hominy, shredded chicken and broth; simmer 20 minutes.
- Adjust salt and serve with radish, lettuce and oregano.
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