Iroquois White Corn Project

Iroquois White Corn Green Pozole

Ingredients

Soup

  • 2 cartons (32 oz) Chicken Stock
  • 1 jar (16 oz) Salsa Verde (medium)
  • 2 cups cooked Iroquois Hulled White Corn
  • 2 poblano peppers, roasted* and diced
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • ¼ - ½ cup chopped fresh cilantro
  • 2 cups cooked chicken or cooked pork country style ribs (great for leftovers)
  • Salt & pepper to taste
  • 1 cup shredded raw green or purple cabbage 

Directions

  1. Prepare ahead Iroquois Hulled White Corn. See directions here.
  2. Add onions to large soup pot and soften/brown slightly over high heat.
  3. Add stock, salsa verde, garlic, cilantro, poblano peppers and cooked hulled white corn to soup pot. Simmer on medium heat, about 20 minutes.
  4. Add meat (cooked chicken or pork). Return to simmer. Simmer about 10 minutes more to heat through. Add salt & pepper to taste.
  5. Serve with shredded raw green or purple cabbage over the top and a little additional chopped cilantro if you like.

Roasting Poblano Peppers

Roast the poblano peppers ahead on either a baking sheet under broiler or on stovetop gas burners to get a black char on the peppers.  After roasting place in large mixing bowl and cover with plastic wrap. Let peppers sweat in bowl for about ½ hour or more. This will help with the peeling of the char off the pepper. Rinse and scrape char off peppers under water. Cut peppers, devein and remove stems and seeds, then dice.

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