Visions of Sugarplums ~ Day One ~ Chicken Pozole Verde
Hi, and welcome to the first day of "Visions of Sugarplums"!
Join us all week long for wonderful recipes, paper crafts,
family traditions and even some giveaways! Be sure to
follow the links below to visit my friends who are also
participating!
husband Jim and I were married in December of
1989 and Santa Fe was our honeymoon destination.
We have since gone back on our 20 thAnniversary
and just can’t get enough of the fairytale atmosphere
surrounding the Square this time of year. It must have
something to do with how romantic it is with the
scent of pinon wood, the big snowflakes, the
beautiful churches and the streets lined with farolitos.
The streets are aglow with the small sand-filled bags
lit within by votive candles.
One of my favorite New Mexican traditions is
to have Pozole on Christmas Eve. Pozole is a
spicy corn stew that is known as the ceremonial
dish for celebrating life’s blessings. New Mexicans
have been enjoying pozole for centuries. There
are many variations; some make it with chicken
rather than pork. While pozole in Southern New
Mexico is always made with red chile, it’s not
9 cups chicken broth
1 rotisserie Chicken, deboned and shredded
1 lb. tomatillos, husked and halved
1 small onion, quartered
2 poblano or Anaheim chilies-cored, seeded and halved
2 jalapenos, seeded and halved
4 large garlic cloves, smashed
½ cup cilantro, chopped
1 tbsp. oregano leaves
Salt and freshly ground black pepper
1 tbsp. vegetable oil
3 (15 oz) cans white hominy, drained
Finely sliced radishes, chopped onion,
Diced avocado, sour cream, tortilla chips
And lime wedges for serving
In a large dutch oven, put chicken broth on a low
burner to heat.
On a cookie sheet covered in foil and sprayed with
a non-stick cooking spray put tomatillos, and chilies
cut side down and blister under a broiler until they
get some color.
In a blender, combine the tomatillos, chilies, onion,
garlic, chopped cilantro, and the oregano. Pulse until
coarsely chopped, scraping down the side. Add
1 cup of the cooking liquid and puree until smooth.
Season with salt and pepper.
In a large skillet, heat the vegetable oil and add the
tomatillo mixture. Cook over a moderate heat, stirring
occasionally, until the sauce turns a deep avocado
green. It should take around 12 minutes or so.
Pour the green sauce into the cooking liquid and add
the hominy and shredded chicken, seasoning with salt
and pepper.
Serve pozole in deep bowls with radishes, onion, avocado,
sour cream tortilla chips and lime wedges at the table.
Make ahead:
The pozole verde can be prepared through Step 3 and
refrigerated, covered, overnight.
Why don't you start a new tradition at your house this
Christmas Eve? Have a warm comforting bowl of New
Mexican Pozole, light the fire and open a few gifts and
celebrate the blessings you've had this year!
Also posting today for "Visions of Sugarplums" are Lori ,
Jennifer and Lauren.
Visit Lori at Choux Choux! She can always be counted
on for some beautiful cards and paper crafts and she will
have a couple of amazing giveaways this week as well.
Jennifer at Just Wedeminute is all about the family! She
is an amazing mom and will have some wonderful traditions
you can share with your family!
Lauren has a love for all things old. Visit her today at
The Past on a Plate for a great way to involve your husband
in some holiday fun!
There will be more contributing thoughout the week so
please check back everyday this week! Merry Christmas!!
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