VERDE CURRY POZOLE

“Hominy and me, we’re pretty good company…”

When I was a kid, one of my mother’s favorite albums was “Goodbye Yellow Brick Road” by Elton John; which she played endlessly…and the last song on the album is “Harmony” with lyrics, “Harmony and me, we’re pretty company…” and several other lines using the namesake title of the song. For some reason, I thought Elton was singing “HOMINY” and sang along just as loud as I could substituting the word HARMONY with my beloved corn treated lye foodstuff. To this day, I still love that song, and I still sing it just as a did when I was a kid. “HOMINY, gee I really love ya, and I wanna love you forever. and dream of the never, ever, ever leaving HOMINY”

It’s inexplicable WHY we remember the things we do from our childhood and past. I think of that Elton John song every time I make POZOLE, mostly because hominy is the main, toasty delicious ingredient in this traditional Mexican soup recipe. I’ve also updated this version by substituting classic dried oregano with dried basil, and the addition of BLUE ELEPHANT Green Curry Sauce…that quite honestly, electrifies this wonderful soup with a jolt of all natural Thai nuance.

I also add a ton of green, fresh roughage to the surface of the area at service…a soup and salad if you will, that just works with the intense, rustic nature of the dish. I hope you like - I think you’ll find that all the ingredients in my VERDE CURRY POZOLE work in perfect HOMINY! Thump thump - slurp slurp!

VERDE CURRY POZOLE

SERVES - 6 TO 8 | PREP, COOK TIME - 1 HOUR

INGREDIENTS

¼ cup olive oil

1 large yellow onion, chopped

6 garlic cloves, sliced

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon dried basil

6 cups chicken stock

1 10.6 ounce pouch BLUE ELEPHANT GREEN CURRY SAUCE

1 whole chicken (3 to 4 pounds)

1½ pounds tomatillos, husked, rinsed

6 poblano chiles

3 jalapeno peppers, (2 minced, 1 thinly sliced)

2 15-ounce cans white hominy, rinsed

Kosher salt, pepper

3 cups cilantro leaves (2 for preparation, 1 for serving)

4 radishes. thinly sliced

1 small avocado, peeled and sliced

Lime slices (for serving)

TECHNIQUE

Heat olive oil in a large pot or Dutch oven over medium. Cook yellow onion and garlic until tender, 10–12 minutes. Add dry herbs and cook until fragrant.

Add BLUE ELEPHANT Green Curry Sauce, whole chicken, 6 cups chicken stock and 5 cups water. Bring to a rolling boil, then reduce to a gentle simmer, until chicken is cooked completely , approximately 1 hour.

While chicken is cooking, preheat oven to 425◦. Spread tomatillos, poblano chiles, and two jalapenos on a large sheet pan with parchment. Roast together until tomatillos and chiles are tender and slightly charred, approximately 25 to 30 minutes. allow to cool.

Transfer chicken to a cutting board, reserving broth, and let cool until easy to handle. Remove meat from bones and shred into bite-size pieces.

Slice chiles and peppers and discard stems and seeds. Also peel away and dispose of most of the skin; but not all of it. Purée tomatillos, chiles, and peppers in a blender until smooth. Stir purée into soup and bring to a simmer.

Spread hominy in an even layer on reserved baking sheet from chiles and roast until brown and toasted, approximately 15 minutes. Add to pot with soup.

Simmer and reduce soup, season with salt and pepper to taste - allow to cook for approximately 15 minutes, until soup is rich, delicious. Add ½ cup reduced soup into blender along with 2 cups cilantro and purée until smooth and very bright green, at least 1 minute. Add cut chicken and cilantro purée to the soup. Season accordingly with more salt and pepper.

Serve pozole in large cups or bowls, topped with fresh cilantro, radishes, avocado, and lime wedges.

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Time an issue? BLUE ELEPHANT Premium Green Curry is also a great alternative for those busy weeknights when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!

1) In a saucepan, add 1 pouch (10.6 oz.) of green curry sauce and 1/2 cup of water. Bring to a boil.

2) Add whole shrimp (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until shrimp is cooked completely.

3) Serve with Blue Elephant Jasmine Rice. Enjoy.