Hominy & Poblano Pepper Pozole with Avocado & Crispy Tortilla Strips

Hominy & Poblano Pepper Pozole

with Avocado & Crispy Tortilla Strips

25 MIN
2 Servings
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From the Test Kitchen

Pozole, with its origins in Aztec cuisine, is a cornerstone of Mexican cooking. The stew traditionally centers on hominy—or softened, puffed kernels of corn. Here, we’re also adding a poblano pepper, a variety named for the Mexican state of Puebla, to impart deeper flavor to our pozole. The vegetable broth gets its satisfying thickness from a quick slurry (simply cornstarch combined with water). Completed with garnishes of creamy avocado and crunchy, oven-toasted tortilla strips, this winter dish is sure to hit the spot.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into ¼-inch-wide strips. Peel and small dice the onion. Drain and rinse the hominy. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the cilantro leaves and stems. Quarter the lime. Pit, peel and medium dice the avocado; top with the juice of 1 lime wedge to prevent browning. Remove and discard the stem, ribs and seeds of the poblano pepper; small dice. Thoroughly wash your hands and work surface immediately after handling the pepper.

Toast the tortilla strips:
2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 6 to 8 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Start the pozole:
3 Start the pozole:

While the tortilla strips toast, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, poblano pepper and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

Make the slurry:
4 Make the slurry:

While the vegetables cook, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth.

Finish the pozole:
5 Finish the pozole:

Add the tomato paste to the pot of vegetables and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the hominy, kale and 3 cups water; season with salt and pepper. Heat to boiling on high. Once boiling, add the slurry (whisking just before adding). Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly thickened. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the  finished pozole  between 2 bowls. Top with the  toasted tortilla strips and avocado. Garnish with the cilantro. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas; cut in half, then into ¼-inch-wide strips. Peel and small dice the onion. Drain and rinse the hominy. Remove and discard the kale stems; roughly chop the leaves. Thinly slice the cilantro leaves and stems. Quarter the lime. Pit, peel and medium dice the avocado; top with the juice of 1 lime wedge to prevent browning. Remove and discard the stem, ribs and seeds of the poblano pepper; small dice. Thoroughly wash your hands and work surface immediately after handling the pepper.

2 Toast the tortilla strips:

Place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 6 to 8 minutes, or until golden brown and crispy. Remove from the oven and transfer to a paper towel-lined plate; immediately season with salt.

Toast the tortilla strips:
Start the pozole:
3 Start the pozole:

While the tortilla strips toast, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, poblano pepper and spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

4 Make the slurry:

While the vegetables cook, in a bowl, combine the cornstarch and ¼ cup of water; whisk until smooth.

Make the slurry:
5 Finish the pozole:

Add the tomato paste to the pot of vegetables and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the hominy, kale and 3 cups water; season with salt and pepper. Heat to boiling on high. Once boiling, add the slurry (whisking just before adding). Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly thickened. Turn off the heat. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

6 Plate your dish:

Divide the  finished pozole  between 2 bowls. Top with the  toasted tortilla strips and avocado. Garnish with the cilantro. Enjoy!

Plate your dish:
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