It was brought to my attention by a Wisconsin friend, author and professor that she was suffering kitchen burnout – at a loss about what to do with our most beloved of go-to’s – the tender bird. I heard her plea and decided to try something new.
I’ve been captivated by the word “Pozole” and had some vague notion that it was Mexican and delicious and might be a stew. I thought “hominy” could be involved, another unknown quantity to me, and so now I was deep into foreign soupy waters. I love cookbooks, but I confess, this craving led me straight to the Web, which begs the question: can you cobble together a quick and easy meal on the basis of a Google search? The answer, most assuredly is yes, and I must tip my toque to The Kitchn for providing the impetus, if not the specific recipe.
For all this bluster about a so-called “wall,” I am yet to meet a human being whose mouth does not water at the mere mention of authentic Mexican food. I tackled this recipe for a green chili chicken pozole at 9 p.m. on a Wednesday night and the only ingredient I puzzled over was the roasted green chili. This seemed to be the passport to a truly international flavor, except I have a small kitchen prone to overheating. The less oven steps I take, the happier I am. Rather than complicating my life by blistering peppers, I discovered a small can of fire-roasted goodness at the local store and I suspect that made all the difference.
Cooking is indeed the great unifier and in fact a good friend just edited a great book about the contributions of chefs from all around the world. It is a message that transcends politics and bears shilling. I for one am posting this piece on the morn of Yom Kippur. Observant Jews everywhere will be praying and fasting and counting the minutes to sundown. My jerry-rigged pozole calls for hominy, but in the spirit of peace and understanding on this highest of holy days, I see no reason it would not welcome a matzo ball or two!
Green Chili Chicken Pozole
• 1 lb. boneless chicken thighs
• 1 can fire roasted green chilis
• 32 ounces of chicken broth
• One 14-ounce can of hominy
• 1 large white onion
• 3 or 4 cloves of garlic
• 1 bunch of cilantro
• 3 -4 tsp of cumin
- Put broth in large, deep saucepan and bring to gentle boil.
- Chop garlic and onion; add half of each to broth.
- Place chicken meat whole into broth and cook for 15 minutes until done.
- Remove meat to cutting board to cool.
- Add the rest of garlic and onion, and the cumin.
- Drain hominy and add to broth.
- Finely shred or dice chicken meat and add to broth.
- Let rest at a gentle simmer for 15-30 minutes to meld flavors.
- Serve in a deep bowl with a chopped shrub of cilantro and perhaps a big squeeze of lime.