marym@cs.utexas.edu (Mary Matejka) (11/08/90)
This is from 'The Art of Mexican Cooking' by Diane Kennedy. Printed w/o permission, but should be thought of as good advertising. Pozole Verde from Chilapa note the original recipe calls for local herb called lengua de vaca. The authoress recommends substituting sorrel. Personal note: I haven't made this recipe yet. I haven't eaten epazote in large quantities, but I have grown it. It is strong and smells like pine tar. So I will probably go light or forego the epazote. .5 C hulled raw pumpkin seeds (pepitas) 9 oz tomate verde (also called tomatillos around Texas) 1.5 C water 10 lg sorrel leaves, rinsed, destemmed, chopped finely chopped chili serrano to taste 2 tbs melted lard 3 C white hominy cooked with 1/4 onion and 2 garlic cloves 1 qt hominy cooking water (note she has a recipe for hominy from scratch, .....I plan to use canned) 1 lg leafy stem epazote salt to taste TOPPINGS: (the ones used in Guerro) finely chopped white onion dried Mexican oregano 1 lg avocado peeled, pitted, cubed 2 oz chicharron broken up lime qtrs Roast pumpkin seeds in pan over medium fire til puffed and starting to pop. Do not brown. Spread them out to cool. Grind finely with blender or coffee grinder. Put tomate verde in pan w/ .5 C water. Cook about 15 minutes or til soft and mushy. Drain any remaining liquid. Blender with sorrel, chilis and remaining 1 C water til smooth. Heat lard in heavy pan. Add blended ingredients through a fine strainer. Press down to extract as much juice as possible. Fry and stir over high heat for about 5 minutes. Stir in ground seeds. Cook 10 more minutes. Stir and scrape. Add hominy and 1 qt cooking water. Add epazote and salt. Cook another 10 minutes. Serve in deep bowls and pass toppings separately. marym@halley.mpd.tandem.com