Faux-zole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 large dried red chiles (I used 2 ancho & 2 guajillo)1 med onion diced2 stalks celery diced1 med carrot diced1 sweet potato, peeled and diced1c tomato (I have used fresh, sauce & dried. All are good)6-8 c chicken broth1 large (29 oz) can hominy corn1-2 c cooked chicken or turkey, dicedGarnishes: sliced radish, napa cabbage, rinsed white onion, lime wedges, dried oregano, crumbled stale corn tortillas. (Nutritional information does not include garnishes)
1) Remove stems and seeds from chile peppers. Toast on a hot, ungreased skillet (cast iron is good) for 20 seconds or until pliable and you can see the toast marks.
2) Warm 1-2 c of broth or water. Plunge the toasted chiles into the liquid. Put something on top to hold them under for 20 min.
3) While the chiles are soaking, put all the veggies into a large pot and cook them until softened.
4) (This is the Pain-In-The-Act step that makes it pozole and not a regular soup.) Using a blender, blend the broth and the chiles together until you have a thick texture. Using a fine strainer, strain the mixture into the vegetables, using a spoon to coax it all thru. Do not skip this step. You are removing all the bits of chile skin which can become bitter in the rest of the cooking. Add a bit of the broth to the strainer to rinse the rest of the chili slurry through.
5) Add the rest of the broth. Cook until all the veggies are totally soft. Use the immersion blender to pulverize all the veggies. At this point, you should have a viscous liquid. Taste for salt.
6) Add the hominy corn and poultry. Cook over low heat 30-60 minutes.
Serve with garnishes at the table. Everyone doctors their own soup.
Serving Size: Makes 10 - 1c servings. Nutrition info is for soup alone, does not include garnishes
Number of Servings: 10
Recipe submitted by SparkPeople user OPTIMIST1948.
2) Warm 1-2 c of broth or water. Plunge the toasted chiles into the liquid. Put something on top to hold them under for 20 min.
3) While the chiles are soaking, put all the veggies into a large pot and cook them until softened.
4) (This is the Pain-In-The-Act step that makes it pozole and not a regular soup.) Using a blender, blend the broth and the chiles together until you have a thick texture. Using a fine strainer, strain the mixture into the vegetables, using a spoon to coax it all thru. Do not skip this step. You are removing all the bits of chile skin which can become bitter in the rest of the cooking. Add a bit of the broth to the strainer to rinse the rest of the chili slurry through.
5) Add the rest of the broth. Cook until all the veggies are totally soft. Use the immersion blender to pulverize all the veggies. At this point, you should have a viscous liquid. Taste for salt.
6) Add the hominy corn and poultry. Cook over low heat 30-60 minutes.
Serve with garnishes at the table. Everyone doctors their own soup.
Serving Size: Makes 10 - 1c servings. Nutrition info is for soup alone, does not include garnishes
Number of Servings: 10
Recipe submitted by SparkPeople user OPTIMIST1948.
Nutritional Info Amount Per Serving
- Calories: 139.2
- Total Fat: 2.4 g
- Cholesterol: 7.3 mg
- Sodium: 1,261.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.0 g
- Protein: 6.5 g
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