Platos Verdes

Receta · Heart

Green mushroom pozole

45 min4 servings

Recipe version

Ingredients

  • 3 cups cooked hominy
  • 400 g mixed mushrooms (oyster, cremini), torn
  • 8 tomatillos
  • 2 serrano chiles
  • 1 bunch cilantro
  • 1/2 white onion
  • 4 cloves garlic
  • 1.5 L vegetable broth
  • to taste salt

Method

  1. Char the tomatillos, chiles, onion and garlic on a comal until blistered.
  2. Blend the charred vegetables with cilantro and a little broth into a green salsa.
  3. Sauté the mushrooms in a pot with a little oil until golden.
  4. Add the green salsa and cook 10 minutes, stirring.
  5. Stir in the hominy and broth; simmer over medium heat 20 minutes.
  6. Adjust salt and serve with radish, lettuce and oregano.

Ingredients

  • 3 cups cooked hominy
  • 250 g chicken breast, cooked and shredded
  • 200 g mixed mushrooms, torn
  • 8 tomatillos
  • 2 serrano chiles
  • 1 bunch cilantro
  • 1/2 white onion
  • 4 cloves garlic
  • 1.5 L chicken broth
  • to taste salt

Method

  1. Poach the chicken breast in the broth with half an onion and a garlic clove; shred and reserve.
  2. Char the tomatillos, chiles, onion and garlic; blend with cilantro and a little broth.
  3. Sauté the mushrooms until golden; add the green salsa and cook 10 minutes.
  4. Stir in the hominy, shredded chicken and broth; simmer 20 minutes.
  5. Adjust salt and serve with radish, lettuce and oregano.