Is it ever really posible to give your moms recipe justice? Hmm, tough to say.
I guess I always like to think I can come close to that perfection that only my mom can make, but let's be honest here, NOTHING can ever compare those beans, that mole, or the pozole only your mom can make right. This week, in honor of mommy's day, I decided to give my moms green pozoloe recipe a try in the kitchen. Of course, my girl Paola was there with me every step of the way and in the midst of our excitement, we decided to switch up a couple things up. *Please note that Mom's original Pozole verde is made with shredded chicken, but us being the stubborn girls that we are, we decided to try something new and switched to shrimp. Yes, that is correct. We made Green Shrimp Pozole and it was delicious!
I hope all of you have fun with the recipe. It's a simple and delicious way to surprise your mom with Mother's day brunch made from scratch.
Apologies in advance to my moms if by any chance she hates the fact that I added shrimp to this pozole :/ Mom, I love you from here to the moon. I promise to remake this for you next time you are in town
7 cups 2 quarts (or 8 cups) of chicken broth
3 bay leaves
2 cups of cooked hominy
2 lbs tomatillo, de-husked and quartered
2 cups of cilantro leaves
4 garlic cloves, minced
1/2 cup white onion, roughly chopped
2-3 chiles serranos, minced, deseeded
1 cinnamon stick
1 tablespoon extra virgin olive oil
1/4 cup sesame seed, toasted
1/4 cup pumpkin seeds, toasted
2 corn tortillas
1 1/2 lbs shrimp
A bunch of radishes, thinly sliced
1/2 white onion, finely chopped
A couple dozen tostadas
Fill a medium stockpot with 5 cups of the chicken broth, bay leaves and hominy. Set stockpot on heat to bring to a simmer.
Add to a blender the toasted sesame seeds, toasted pumpkin seeds, tortillas and 2 cups of chicken broth, puree until smooth and add to stockpot.
Prepare the green salsa by pureeing in a blender the reserved 1 cup of chicken broth, tomatillos, cilantro, garlic, onions and chiles until smooth.
Heat a tablespoon of extra virgin olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add the green pureed salsa and cinnamon stick until the salsa thickens, about 15 minutes. Reserve.
Add salsa verde to the stockpot and simmer for 10 more minutes. Adjust seasonings and add salt if necessary.
Add shrimp and cook until the shrimp start turning pink, about 5 minutes. Turn off heat and serve into deep bowls, top with garnish and serve with tostadas.
Also, if any of you are interested in hearing me talk a bit more about this and other of my mamas recipes. I will be joining an amazing panel of LA food peeps this Thursday, May 8th at the KPCC Crawford Family Forum from 7:30-9pm for Make What Your Mama Gave Ya: Dishing on family eats and tradition in LA. Hope to see you there!