Denver, Colorado is known to have quite the range when it comes to its dining scene. The achingly hip city caters just as well to the bar-hopping hipster biting down on a rattlesnack hotdog, as it does for the beatnick revivalist tucking into some fine-dining over an afternoon jazz session in the colourful RiNo Art District.
Comfort food gets high scores as well, which is why we’ve sourced this recipe for a classic Green Chile Pozole from James Beard Award-nominated Chef Dana Rodriguez of Latin American restaurant Work & Class. She calls it “the perfect comfort food”, and with us Aussies heading into winter, the timing is right to perfect this simple recipe.
Ingredients
- 4 poblano chilies
- 4 jalapenos
- 5 tomatillos
- 1/2 a white onion, sliced
- 5 garlic cloves
- 1/2 bunch fresh cilantro (coriander)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dry oregano
- 1 1/2 teaspoons black pepper
- 3 tablespoons salt
- 32oz (946ml) canned hominy, drained (see below for link on where to get it in Australia)
- 3 quarts (2.8L) chicken or veggie stock
- 4 cups shredded chicken – rotisserie chicken preferred
- 1/2 cup canola oil
Method
- Cut onion in half. Slice one half and set the other aside.
- Remove stems from peppers.
- Grill peppers, onion, garlic and tomatillos for 10 minutes until nice and charred.
- Combined cilantro and spiced in a food processor or blender.
- Add the grilled veggies and blend together.
- In a large pot, add the oil and the blended green salsa.
- Add the chicken and stock, simmer for 1 hour.
- Add the hominy and simmer for another 30 minutes.
Looking for Hominy in Australia? You can find it here.
