Mexican Roasted Poblano & Corn Pozole Verde

Ingredients

• 800 g tinned hominy or white corn
• 3 green peppers
• 400 g tinned tomatillos
• 400 g tinned chickpeas
• 1 onion
• 3 clove garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 700 ml vegetable stock
• 2 tbsp olive oil

Method

1. 1

   Preheat the grill to high. Place the green peppers on a baking tray and grill for 15 minutes, turning, until charred all over. Place in a bowl, cover and leave to steam for 5 minutes, then peel, deseed and roughly chop.

2. 2

   Blend the roasted peppers with the tomatillos and a ladleful of stock until smooth.

3. 3

   Heat the oil in a large pot. Fry the diced onion for 5 minutes. Add garlic, cumin and oregano and cook for 2 minutes.

4. 4

   Pour in the green blended sauce and cook for 5 minutes, stirring.

5. 5

   Add the remaining stock, drained hominy and chickpeas. Simmer for 20 minutes.

6. 6

   Season and serve in bowls with lime wedges, shredded cabbage and warm tortillas.