Recipes, re-invented from cooking shows
Spicy Fennel Pozole
Prep. Time:
Baking Time:
Total Time:
40 mins
2 hours
Serves:
Serves 6 - 8
word
Ingredients
Ingredients
1/2 onion 1 tbsp tomatillo powder 1 tsp Poblano powder 2 tbsp fennel powder 1 jalapeno 2 garlic cloves 10-12 sprigs cilantro 2 bulbs fennel, chopped, including the fern 1 can hominy (larger can, approx. 28 oz.) 4 cups stock 1/2 teaspoon Mexican oregano pinch of cumin (optional) 1/2 teaspoon salt (taste before adding more) freshly cracked black pepper
Method
Put the green sauce ingredients into a blender: 1/2 peeled onion, tomatillo powder, poblano powder, 1 de-stemmed and rinsed jalapeno, 2 peeled garlic cloves, and cilantro.
Combine well.
Heat up a little oil in a soup pot over medium heat. Add the mixture from the blender and cook for a few minutes over medium heat, stirring regularly.
Add the fennel to the green sauce along with the final ingredients: stock, Mexican oregano, pinch of cumin, salt, and some freshly cracked black pepper.
Bring this mixture to a low simmer for 30 minutes until the fennel is soft. Let the soup cool completely, then blend and re-heat. Taste now, and adjust seasoning. Add the hominy (drained and rinsed) and stir well and simmer for another 15 minutes on a really low heat.
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Instructions
Put the green sauce ingredients into a blender: 1/2 peeled onion, tomatillo powder, poblano powder, 1 de-stemmed and rinsed jalapeno, 2 peeled garlic cloves, and cilantro.
Combine well.
Heat up a little oil in a soup pot over medium heat. Add the mixture from the blender and cook for a few minutes over medium heat, stirring regularly.
Add the fennel to the green sauce along with the final ingredients: stock, Mexican oregano, pinch of cumin, salt, and some freshly cracked black pepper.
Bring this mixture to a low simmer for 30 minutes until the fennel is soft. Let the soup cool completely, then blend and re-heat. Taste now, and adjust seasoning. Add the hominy (drained and rinsed) and stir well and simmer for another 15 minutes on a really low heat.
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Ingredients
Ingredients
1/2 onion
1 tbsp tomatillo powder
1 tsp Poblano powder
2 tbsp fennel powder
1 jalapeno
2 garlic cloves
10-12 sprigs cilantro
2 bulbs fennel, chopped, including the fern
1 can hominy (larger can, approx. 28 oz.)
4 cups stock
1/2 teaspoon Mexican oregano
pinch of cumin (optional)
1/2 teaspoon salt (taste before adding more)
freshly cracked black pepper
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