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 garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 700 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 14.3 g
- Carbohydrate
- 58.1 g
- of which sugars
- 13.1 g
- Fat
- 12.4 g
- of which saturates
- 1.8 g
- Fibre
- 15.6 g
- Salt
- 3.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Blend the roasted peppers with the tomatillos and a ladleful of stock until smooth.
- 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
Pour in the green blended sauce and cook for 5 minutes, stirring.
- 5
Add the remaining stock, drained hominy and chickpeas. Simmer for 20 minutes.
- 6
Season and serve in bowls with lime wedges, shredded cabbage and warm tortillas.
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