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Pozole with Collard Greens
Traditional Mexican pozole is a stew of hominy (also called pozole) and pork flavored with fresh or dried chilies. In this simpler, lighter version, hearty collard greens stand in for the meat; cooking the puree of ancho chilies, tomatoes and onion eliminates excess moisture and concentrates the ingredients for a robustly flavored vegetarian soup. Serve with warmed tortillas and a few garnishes (see below).
4
Servings
1¼ hours
20 minutes active
Ingredients
-
2
ancho chilies (about 1 ounce), stemmed, seeded and soaked in boiling water for 10 minutes until softened
-
1
white onion, roughly chopped
Reviews
August 11, 2022
Hominy, Sweet Hominy
Really not understanding the venom in the comment section. This recipe is labeled 'Cookish', signaling that it's more about getting a tasty approximation on a busy Tuesday night than the Platonic ideal. Used two bunches of collards (CSA gonna CSA) and it was tasty and at least health-adjacent.
This recipe, while it may be delicious and easy, is an abomination of pozole and borders on Crazytown, where you can find Rachel Ray's version. Guys! Have a modicum of authenticity!
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What is a substitute for collard greens?