Skip to main content

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!"

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...
Post a Comment
Read more

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more