Casual entertaining is a snap when you can set out a big pot of serve-yourself soup. We like this “green” version of pozole with its satisfying mixture of veggies, chicken and hominy from Muchacho Comida Tex Mex and chef Omar Flores. A native of El Paso, Flores grew up helping his father in the family’s restaurant. He moved to Dallas soon after graduating from culinary school in New York and has been a fixture on the local restaurant scene since, with inventive seafood at Driftwood, Spanish cuisine at the James Beard Award-nominated Casa Rubia and the Southern-with-atwist Whistle Britches. Make a batch of his pozole, warm up a stack of tortillas and set out bowls of toppings.
Serves 10
STOCK
1 gallon water
1¬ cups onion, chopped
2¼ tablespoons garlic, chopped
1¬ cups celery, chopped
2½ cups raw poblano, chopped
2½ cups tomatillos, husked and chopped
¾ cup carrot, diced
1¾ tablespoons bouillon powder
1 whole medium-size chicken, skin on
POZOLE
4 ears of corn, steamed and kernels removed from
the cobs (use 3½ cups of frozen if fresh isn’t available)
1¼ cups raw poblano, small dice
1¼ cups onion, minced
1 teaspoon Mexican oregano, dry
5¼ cups cooked white hominy, rinsed
Toppings: Fresh cilantro, shredded cabbage,lime wedges, radish slices
In a large stockpot, add water, onion, garlic, celery, poblano, tomatillos, carrot, bouillon, and chicken.
Cover pot and simmer for 1 hour or until chicken falls off the bone. Do not boil.
Remove pot from heat.
Remove chicken and use a fork to pull meat from skin and bones. Set aside. Allow soup to cool; puree and strain through a chinois. Return pureed soup to the pot along with corn, poblano, onion, oregano, and hominy.
Cook over medium heat until poblano and onion are tender. Add pulled chicken and allow pozole to return to a simmer to heat through.
Serve with bowls of toppings as desired.
Find Muchacho Comida Tex Mex at 4011 Villanova St., Dallas,
muchachotexmex.com.
