Pozole with Green Chile
1 can. Hominy or Pozole
½ C. Bacon, diced
½ ea. White onion, sliced
1) Drain hominy and rinse well.
2) Render bacon with onions until onions are soft.
3) Top with green sauce and simmer.
Green sauce is a great sauce that, again, goes with a lot of stuff. As a sauce for grilled or braised meats, to cover enchiladas before baking, or as a base for soup. It freezes well so if you want to make a large batch and freeze in pints, you can pull it out to make a quick Mexican dinner.
1 Lb Peeled, washed tomatillos
1 ea. Whole jalapenos, de-stemmed
1/4 C Rough chopped white onion
5 ea. Whole garlic cloves
1 tsp. Salt
1/8 C. Chopped Cilantro
1) Clean tomatillos by immersing in cold water and removing skins
2) Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic and salt.
3) Roast vegetables in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
4) Pass through a food mill on the medium mesh blade.
5) Add chopped cilantro to strained sauce and combine thoroughly with whisk.
--courtesy of Bill Fuller, big Burrito Restaurant Group