Alison Roman is my culinary hero. If you don’t know who this food goddess is, I will shelve my pity and just give you the information: she is a regular columnist to NYT Cooking + Bon Appetit, as well as the author of the wildly delicious cookbook, Dining In. Do yourself a favor and only make her recipes (and occasionally mine) for the rest of your life.
Anyway, this pozole is tweaked from her fantastic NYT Cooking Braised Chicken Thighs With Tomatillos Recipe because
A. Her recipe was so good
B. I want tomatillos and hominy in everything
C. I was seriously craving pozole.
I crisped my chicken skin and removed it for snacks (maybe it’s a southern thing, but chicken ‘cracklins’ are a devilish treat), shredded the chicken, swapped stock for extra nutrient-dense bone broth, and created a coconut-lime crema that I’ll now be putting on everything. I also recommend cassava flour tortillas in place of corn (great if you’re doing the grain-free thing, and in my opinion, one of the more delicious tortillas out there). I’ve suggested a few vegetarian swaps if you want to give that a go. Enjoy!
Tomatillo Pozole with Coconut-Lime Crema
6 skin-on and bone-in chicken thighs*
1.5 T safflower oil
Long live the flour tortilla — the perfect fluffy vehicle for all delicious foods desiring to be swaddled. Of course, these days gluten and flour aren’t always the popular choice. I’ve opted for corn tortillas only to longingly stare at someone’s traditional burrito, dreaming of the pure bliss that is experienced with each bite. Nothing else compares — whole wheat tortillas (no thanks), gluten-free (eh, pass), and corn (I mean, it has a time and a place). That is, until cassava flour hit the scene. This flour derived from the yucca plant is not only gluten-free, it’s nut AND grain-free. Not to mention it creates the perfect fluffy and slightly chewy consistency that my belly has longed for since I bid traditional flour adieu. So please — stop reading and get thee to a kitchen! These are wildly easy and absurdly delicious. I’ve provided recipes below to layer onto said tortillas, but hey — no judgement if you just want to skip the filling and chow down on tortillas. Salud!
3/4 cups cassava flour
3 tablespoons extra virgin olive oil
1/4 teaspoon pink salt
2/3 cups warm water
1 can (15oz) cannellini beans, rinsed
1.5 tablespoons lemon extra virgin olive oil (or regular)
1 teaspoon cajun seasoning
1 cup vegetable broth
1 tablespoon unsweetened almond milk yogurt, greek style
1 tablespoon dairy-free sour cream
1 clove garlic, minced
1/2 lemon, zest and juice
2 teaspoons lemon extra virgin olive oil (or regular)
pinch sea salt
fresh cracked black pepper
2 cups assorted greens
1-2 cups slivered sugar snap peas
drizzle guajillo oil*
Combine flour, warm water, oil and salt into a large bowl and knead the dough until fully combined and smooth. Set up a tortilla station: tear two large sheets or parchment paper and lay one on top of a large cutting board (you can always use a tortilla maker if you have one). Roll your dough into six separate balls (roughly the size of a golf ball) and place one ball at a time on the parchment paper. Place the second sheet on top of the ball, and whack the dough with a flat palm until the ball has transformed into a wide disc. You want the tortilla to be thin, but not so thin you can’t remove it from the paper.
Heat 1 teaspoon of oil (neutral or extra virgin olive oil for extra flavor) in a non-stick frying pan over medium heat. Transfer your tortilla into the pan and cook on both sides for 2-3 minutes. Don’t layer your tortillas when they’re warm — they’ll stick! Spread out the goodness as cook the rest.
For your beans: Warm oil in a medium size frying pan. Add beans and sprinkle with cajun seasoning. Let the beans fry, stirring from time to time, for about five minutes. Add broth, give a good stir, and cook until the beans have absorbed the broth, roughly another 10 minutes. The goal: creamy beans! You can play around with more oil or broth depending on the consistency you prefer.
Whisk all of your sauce ingredients together and add a generous dollop to each tortilla. Add a small layer of beans followed by a sprinkle of greens, handful of sugar snap peas, and a fine drizzle of guajillo oil.
Try to only eat one. That’s right — impossible!
*You can find dried guajillo peppers in the Mexican section of your supermarket. Place 2 roughly chopped dried peppers in 2 cups olive oil and heat the mixture over low heat for 20 minutes. Remove the peppers (but keep the seeds) and store in the cabinet.