Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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What to do with the Green Tomatoes (Tomatillos)

November 21, 2016

 

While working in Acapulco, Mexico, every Thursday the restaurants served Pozole for lunch. Everyone went to enjoy the food, camaraderie and singing.

 

Here is a delicious recipe for Green Pozole with toppings:

 

8 oz. tomatillos, remove the paper skins, wash and cut into quarters

1 med. yellow or white onion, cut into chunks

4 cloves of garlic, smashed

1-2 jalapenos (this is personal taste)

2 lbs. boneless country pork ribs (you may substitute chicken)

32 oz. low sodium chicken broth

1 can of hominy, drain and run under water

1 T oregano

1 1/2 t cumin

1 bunch of cilantro, separate leaves from stems

salt 

1 T olive oil or other cooking oil

1 lg pot

1 dutch oven

1 blender or food processor

 

Cook the pork or chicken first in the dutch oven. Start by seasoning with salt and pepper. Sear on all sides then add 1 c of chicken stock, cover and place in a 350 oven for 1 1/2 hours until it falls apart. Once cooked, remove from the oven and the pot. Allow to cool, then shred.

 

In a separate pot, place the 1 T of oil, then add the tomatillos, onion, garlic and 1 jalapeno. Cover and cook over med heat. Cook until the tomatillos are soft. This takes about 30 minutes.  Remove from heat and allow to cool. Once cool, put into the blender or food processor, add the oregano, cumin, cilantro stems (the leaves will be used as a topping). Puree, taste and add salt if needed. If you like it a little hotter, add the other jalapeno and puree.

 

Put this into the lg. pot along with the rest of the chicken broth, the hominy and the shredded meat and bring to a simmer. After serving pass the toppings.

 

Toppings:

tortilla strips

radish slices

cilantro leaves

squeeze of lime

grated cheddar

diced avocado

additional oregano

 

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