Nov 19 2018

Tomatillo Pozole with Coconut-Lime Crema

by Kathryn Budig

 

 

IMG_1426

 

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

1 massive red onion or 2 littles, thinly sliced
2-3 jalapeños, thinly sliced
5 garlic cloves, slivered
10ish tomatillos, husk removed + diced
32 oz chicken bone broth**
25 oz can hominy, drained and rinsed
1/2 cup shredded organic sharp white cheddar
massive amounts of cilantro, torn
5 radishes, thinly sliced
1/2 cup light coconut milk
1 t white miso
1 T vegenise
4-5 limes
cassava flour tortillas (try Siete or follow my homemade recipe on my @kathrynbudig saved Insta stories)
sea salt + fresh black pepper to taste
* If you’re vegetarian you can swap pinto beans for the chicken + double the oil base
** Again, if you’re vegetarian swap the bone broth for vegetable broth

 

Warm safflower oil in a large dutch oven over medium-high heat. Season the skin side of your chicken thighs with generous salt and pepper, then place skin down into the hot pot. DO NOT MESS WITH THE CHICKEN. You want to get the skin nice and crispy, so let them be for roughly 10 minutes or until crispy and golden. Flip and let cook for another 3-4 minutes then remove to a plate.

 

Remove the crispy skin and win over anyone with this snack as you continue to cook.

 

Add 1/2 your massive red onion or one small red onion to the pot and season with salt. Sauté for five minutes or until they get all jammy and sexy. Add one thinly sliced jalapeño (adjust depending on what kind of heat you like) and your slivered garlic. Spin them around and let sauté for 2 minutes. Toss in your tomatillos, season with more salt and pepper, and give them a good stir so everything gets incorporated for about 3-5 minutes. Put your chicken thighs back into the pot and cover everything with your bone broth. Let this party simmer for 30 minutes.

 

Add your hominy and let cook for another 15 minutes. At this point you’ll want to remove your chicken thighs with tongs and transfer to a cutting board. Shred the meat with a pairing knife and fork and place the meat back into the pot. You can save the bones in the freezer for future stock.

 

For your coconut-lime crema: Blend coconut milk, miso, vegenise, juice of one lime (plus it’s zest), and a good pinch of salt and pepper. Set aside.

 

For your jalapeño, radish and extra red onion: Alison recommends doing a quick pickle on all of these. Cover them in lime juice and a good hit of crunchy salt. Let them sit for about 10 minutes in their juices (that leftover lime juice is money and you might want to add it to your soup). I personally like my red onions and jalapeños like a slap to the face, so I leave mine raw and just pickle the radishes so they’re all crunchy and lime-y.

 

Time to put it all together:

 

Transfer a large helping of the pozole to your bowl. Garnish with your pickled radishes, generous heaps of red onion, jalapeño, fresh cilantro, cheddar cheese and dollop of the lime crema. Toast your tortillas on each side (in a simple frying pan) until they start to bubble and get some nice brown marks. Tear this up and dip into your pozole. Die happy.