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Pozole Verde

Pretend to also see some red onion on top.



I'd never had pozole verde prior to making this. I went in search of recipes to use up the pepitas that I had from making this farro salad, and decided this was worth a try. I worked vaguely from this recipe from A Cozy Kitchen, but I made many simplifications: I used roasted/salted pepitas instead of toasting them myself, I threw in some fake chicken (Quorn Pieces) instead of cooking chicken in it, and I replaced a whole bunch of ingredients with La Victoria Thick 'n Chunky Salsa Verde. That last one in particular was a big risk, and I was prepared to make a backup dinner if it turned out terribly, but it ended up being delicious! Mayyyybe one day I'll try the original recipe as intended, but these shortcuts make it a totally achievable weeknight dinner.

I also threw in a tromboncino squash that I had in the garden, though this isn't in the recipe and is totally optional. 


The Recipe:
1 yellow onion, chopped
3 garlic cloves, chopped
16 oz salsa verde (La Victoria Thick 'n Chunky worked well)
4 c vegetable broth
1 zucchini or other squash, chopped (optional)
1/2 c roasted salted pepitas
1 bag Quorn Pieces
24 oz can hominy, drained
Garnishes: tortilla chips, avocado, radishes, onion

  • Saute onion and garlic in vegetable oil over medium-high heat until onion is slightly browned
  • Add salsa verde, vegetable broth, and zucchini.
  • Simmer about 3 minutes, until zucchini is cooked.
  • Add pepitas.
  • Blend until smooth (I used an immersion blender, but it might have been smoother if I pulled out the actual blender).
  • Mix in quorn and hominy, and simmer at least 30 minutes for hominy to soften.
  • Garnish with chips, avocado, radishes, and onion.

The Verdict:
Overall grade: A
Overall reason: Delicious and healthy
Time to prepare: 20 minutes of work, 30 minutes of waiting
Preschooler quote: (With great surprise in his voice that he is enjoying a new food) "MMM! I like this!"

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