Since winter is going to be with us for a while longer (it’s actually snowing as I write), I thought I might add a few more stew recipes to my blog for your culinary edification. And since most countries have their own take on “stew”, I thought I would bring you along on my quest for beloved stew recipes from around the world.

I have already posted Carbonnade (Germany), Beef Bourguignonne (France), Poulet Au Vin Blanc (France), Irish Lamb Stew (Ireland), and from the good old USA, Chicken and Dumpling Stew, Beef Stew, and Creamy Oyster Stew.  Today I am going to share with you my take on a classic Mexican stew –pozole.

I actually got this recipe from Mr. C. He had just come home from a tango rehearsal at one of the other musician’s homes, and she (Ruthie) had served this wonderful stew after rehearsal. Well needless to say, Mr. C. was so impressed with the dish that he requested a copy of the recipe. (I have him very well trained!) As it turns out, the recipe was posted on the Epicurious site in 2003. Of course I made a few changes based on ingredients that I knew I could purchase at my local grocery store. I also ramped up the flavor a bit by starting with chicken stock rather than plain water. I also tried to stick to as few pots as possible. (The first time I made this stew I had every pot I owned dirty by the time the stew was done! Not the best use of my time or energy. So the changes I made were both efficiency measures and time reduction methods. I love to cook, but I don’t appreciate performing steps that make no difference to the final result.)

So below is my recipe for Green Pozole with Chicken. Now something you should know before you follow me into Mexican food heaven. I have never tasted another pozole stew, so all I really know is that whatever it is that I made tastes really, really good.

So, if you happen to be a pozole connoisseur, I would appreciate your comments. (And yes, before you jump all over me for not including green pumpkin seeds in my recipe, I know they should be included. But if you can find hulled green unroasted pumpkins seeds on Camano Island or even in the burgeoning metropolis of Stanwood, then you are a better shopper than I. And don’t even go there with me about using dried epazote as a first choice over oregano!) Comments/questions?   chezcarrcuisine@wavecable.com

• ½ c. dried white corn posole (hominy)*
• 5 c. water
• 5 tsp. Knorr Caldo de Pollo (chicken flavor bouillon- located in the ethnic food section of most grocery stores – yellow label, green lid) or regular chicken stock
• 1 celery stalk, rough chopped
• 1 carrot, rough chopped
• ¾ large onion, chopped, divided
• 3 garlic cloves, minced, divided
• 1 small Turkish or ½ California bay leaf
• couple grinds of black pepper
• 1 tsp. kosher salt, divided
• 1½ lb. boneless skinless chicken thighs
• ½ lb. tomatillos, husked
• 1 jalapeño chile pepper, quartered (including seeds)
• 6 T. chopped fresh cilantro, divided
• ½ tsp. oregano (preferably Mexican), crumbled
• 2 T. cornstarch
• cubed avocado tossed with lime juice, opt.
• lime wedges, opt.

*Use 15-oz. of canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried pozole.
Place dried hominy in a non-reactive container and cover with water; soak overnight. Next day, boil posole in salted water for approximately 2-2½ hours or until tender. Drain.  Meanwhile bring the 5 cups of water, chicken bouillon, celery, carrot, half of the chopped onion, half of the minced garlic, bay leaf, black pepper, and ½ teaspoon salt to a boil, covered, in a large heavy pot; reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve stock. When chicken is cool enough to handle, coarsely shred with your fingers.

Using the same pot, simmer tomatillos, remaining onion (except for about a quarter cup reserved for garnish), and 1 cup of the reserved chicken stock together, covered, until vegetables are tender, about 10 minutes. Gently pour the soft vegetables into a blender or food processor along with the jalapeño, 2 tablespoons of the chopped cilantro, oregano, remaining garlic, and remaining ½ teaspoons salt. Whirl until well blended. Pour back into the pot and cook uncovered, stirring frequently, until thickened, about 10 minutes. Combine corn starch and 1 cup reserved broth, add to purée and simmer for 5 minutes. Stir in shredded chicken, hominy, and remaining reserved broth and simmer, partially covered for 20 minutes. Stir in remaining 4 tablespoons cilantro and adjust seasonings. Serve pozole in bowls garnished with reserved onion (really a must), avocado, and lime wedges. Lovely with cornbread on the side; a nice cold beer too!