Yield:3 cups
Ingredients:
Directions:
Bring all ingredients to a boil over medium-high heat in a medium saucepan.
Remove saucepan from heat and allow to sit, covered, for 5 minutes.
Cook, stirring occasionally, until thickened and the consistency of oatmeal porridge, 6 to 8 minutes.
(c) sjharmon
Serve with optional toppings.
The result are tender white puffs that have an earthy, white corn taste.
It is used in a number of Mexican dishes, most traditionally in a stew of the same name.
(c) Andrea Gomez
Pozole is sold canned and can be found in the Latin American section of most supermarkets.
Roast the poblano by placing it whole directly on the flame.
Turn it occasionally with tongs until well charred on all sides.
(c) Ha Huynh
Wrap the chile in foil and let it rest for 5 minutes.
When cool enough to handle, use a paper towel to scrape off the skin.
Remove and discard the stem, and the ribs and seeds, if milder heat is desired.
Finely chop the chile.
Heat oil in a large skillet over medium-high heat until shimmering.
Add the scallion whites and pale greens and cook until softened, about 3 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add the hominy and quinoa and season with salt and pepper.
Cook until heated through, about 5 minutes.
Stir in cilantro, mint, and reserved scallion greens.
Serve immediately or at room temperature, garnishing with optional toppings.
Add the remaining ingredients and whisk until mixture is homogenous.
For the Salad:Place kale in medium bowl and drizzle with dressing.
Toss to coat and allow to sit for 5 minutes for the kale to marinate and gently wilt.
Add the quinoa, tofu, edmame, and sesame seeds and toss to coat.
Serve immediately or store, refrigerated, in an airtight container for up to 12 hours.
