This family recipe is meant to be shared Food & Wine Editor’s Note: This is the first in our series of recipes by local chefs to bring variety and vibrancy to our meals with the stories and importance of the dishes in each chef’s life and cultural background. Here […]
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This family recipe is meant to be shared
Food & Wine Editor’s Note: This is the first in our series of recipes by local chefs to bring variety and vibrancy to our meals with the stories and importance of the dishes in each chef’s life and cultural background.
Here is a little something of what pozole is and what it means to me and my family.
Pozole is easily one of Mexico's most iconic and beloved dishes in history and it is still heavily consumed to this day. It is a meat and hominy stew or soup bathed in either red, clear or green broth that corresponds to the colors of the Mexican flag (I find this to be so captivating).
My mother, Maria Marquez, grew up in Mexico eating pozole rojo (red) and carried on that secret recipe. It was the only soup I loved as a kid and always had a second bowl.
My mother’s best sauces are typically red and she has always made countless dishes like enchiladas rojas (red enchiladas), enmoladas (enchiladas with red mole), pozole rojo (red pozole), mollejas de pollo en salsa roja (chicken gizzards in red sauce) and the list goes on.
It wasn't till my early 20s when I tried pozole verde (green pozole) and got hooked on it immediately. It was hard to admit to my mother at the time but soon after that it became obvious that I loved pozole verde and I could not wait to study it, learn it and make it!
Now that I am older and with two family restaurants I have realized (thanks to my husband Salvador Picazo Chavez) that “cooking has no rules, have fun cooking, and please add Kina's twist at the end.” I have become more passionate about my cooking and want to integrate more of my family's secret recipes with a twist. You can now find pozole verde at PKB (Picazo Kitchen & Bar) off Highway 12 in the Maxwell Market Place.
Pozole Verde Recipe
Boil or Instant Pot the following ingredients:
Butcher 2 whole organic chicken frames (or equivalent chicken parts)
2-3 stalks of celery
2 onions (cut into quarters)
8 cloves of garlic (peeled and smashed)
2 medium carrots (peeled and cut into big chunks)
10 peppercorns (red or pink)
4 quarts of filtered water (more or less)
2 tablespoons of apple cider vinegar
Few sprigs of thyme
Himalayan salt.
Cook for 2 hours.
While you wait: Roast the following (de-seeded, peeled and cut) ingredients in a 400 degrees oven for 20 minutes:
6 chiles poblanos
4 jalapenos
1 onion
6 cloves of garlic
12 large tomatillos
Sprinkle some olive oil, oregano, Himalayan salt and black pepper on top.
Once broth cools down, remove chicken, debone and shred. Put shredded chicken in a separate container. Remove veggies (you don't need these veggies) and strain broth well.
Combine broth and roasted veggies, add 1 bunch of fresh cilantro, and blend really well. Add shredded chicken, organic hominy and cook for 20-30 minutes on medium to low.
Garnish with fresh radish, cabbage, avocado, lime and tortilla chips.
Enjoy!
