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Creamy Pozole with Pumpkin Seeds

Creamy Pozole with Pumpkin Seeds
  • Prep 30 min
  • Total 60 min
  • Ingredients 16
  • Servings 6

I love eating pumpkin seeds because they’re delicious and healthy. I usually just add them to my granola, but I also love making green pozole with them. This is my own pozole recipe, and I think it’s delicious and easy to make. I used jalapeno pepper, but I’ve seen many other variations prepared with poblano chilies or other chilies, which can help you get different flavors. You can serve it as a soup or as a stew if you want it thicker. And, don’t forget to use all of the garnishes you want to make your dish colorful and full of textures. It will be a real treat for your mouth. MORE + LESS -

Ingredients

4
bone in chicken thighs
1
tablespoon vegetable oil
4
tomatillos, peeled
2
jalapeno chilies, cut into halves and seedless
1
medium white onion, cut into medium-sized pieces
4
peeled garlic cloves
1
teaspoon dry oregano
1
full cup cilantro
1/3
cup pumpkin seeds
3
cups hominy (if you have the canned type, drain it and rinse it with cold water)

Serving:

Finely chopped radish
Avocado
Tortilla chips
Chopped scallions
Sliced jalapeno chili
Lemon wedges

Directions

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  • 1
    Put the chicken thighs in a pot and add 4 – 5 cups of water with salt. Cook until they’re really soft, for around 30 minutes. You can add any vegetables you want to the water: celery, carrots, onion, parsley, etc., so the soup is even more delicious.
  • 2
    Shred the chicken thighs, strain the water and set aside.
  • 3
    In a pan, heat the oil and fry the tomatillo, jalapeno chilies, onion, and garlic, until they’re golden. If you want, you can grill them, turning the vegetables with tongs until they’re grilled.
  • 4
    Put the vegetables in the blender, add the dry oregano, cilantro, half the pumpkin seeds, and half a cup of water or broth, and blend until it’s all creamy.
  • 5
    Put this green sauce in a pot and cook until it’s hot, for around ten minutes. Add three cups of chicken broth, the chicken, and 2 1/2 cups of corn. Add salt to taste. Cook over low heat for 30 minutes or until it’s hot. Check the seasoning.
  • 6
    If you want it to be thicker, blend the rest of the corn and add it to the mixture.
  • 7
    Serve the pozole in bowls, sprinkle the rest of the pumpkin seeds and garnish however you like or let your guests garnish it themselves.

Expert Tips

  • If you want to cook your own hominy, soak it in fresh water for a day. Drain and cook in plenty of water until it’s soft. This can take from two to three hours.
  • You can cook a vegetarian version of the dish or add pork instead of chicken.

Nutrition Information

No nutrition information available for this recipe

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