Ingredients
Equipment
Method
Broth:
- Pressure cooker method: Place roaster chicken in a pressure cooker along with the other stock ingredients and cover with water. Pressure cook on high for 45 minutes to an hour. While this pressure cooks, move on to steps listed below. Then, remove the chicken and de-bone it. Strain the broth using a fine mesh strainer.
- Add the chicken back in.
Matzo Balls:
- While the stock is cooking, make the matzo balls according to box instructions and chill in refrigerator.
Pozole:
- While the stock is cooking, make the Chile sauce. Cut open your dried chilies and remove all the seeds and stems. Boil the chilies in water until they become soft, about 20 minutes. Next, add them to a blender or food processor, and process until a smooth paste.
Putting it all together:
- Once the stock is done and strained, place it into a large stock pot. Bring it to a simmer and add in 3-5 tablespoons of your chili paste, depending on the spice level you desire. Bring the broth to a low simmer and add in the sliced carrots, celery, and hominy. Taste for seasoning and adjust salt and pepper. Once the carrots reach desired consistency (about 10-15 minutes), add in the cooked matzo balls. Serve pozole with any/all of the garnishes!
Notes
You can easily make this recipe vegetarian by subbing in a vegetable stock.
Broth:
2 cups celery (about 3/4 – 1 bunch), roughly chopped, leaves left on
2 sweet yellow onions, roughly chopped, peelings and skin on
3 cups carrots (about 6 pieces), roughly chopped
1 large tomatoes, roughly chopped
1 parsnip, chopped (optional)
6 sprigs fresh thyme
6-8 garlic cloves
3-5 whole cloves
1 bay leaf
6-8 whole black peppercorns
1 bunch of fresh parsley
2 tbsp. olive oil
14 cups water Directions 1. Preheat oven to 450 degrees.
2. Very ROUGHLY chop all vegetables and toss with olive oil. Place the vegetables in a roasting pan and place in oven. You want to roast the carrots, onion, celery, tomato, and parsnips until they caramelize for about 35-40 minutes, tossing halfway through. Every oven is different so make sure to keep an eye on them.
3. When the vegetables are done, place them in a pressure cooker with the rest of the ingredients and cook on high for 20 minutes. Let the pressure cooker depressurize naturally.
4. Strain the broth to separate the stock from the vegetables. Any stock you aren’t going to use within the next 3-4 days, freeze.
2 cups celery (about 3/4 – 1 bunch), roughly chopped, leaves left on
2 sweet yellow onions, roughly chopped, peelings and skin on
3 cups carrots (about 6 pieces), roughly chopped
1 large tomatoes, roughly chopped
1 parsnip, chopped (optional)
6 sprigs fresh thyme
6-8 garlic cloves
3-5 whole cloves
1 bay leaf
6-8 whole black peppercorns
1 bunch of fresh parsley
2 tbsp. olive oil
14 cups water Directions 1. Preheat oven to 450 degrees.
2. Very ROUGHLY chop all vegetables and toss with olive oil. Place the vegetables in a roasting pan and place in oven. You want to roast the carrots, onion, celery, tomato, and parsnips until they caramelize for about 35-40 minutes, tossing halfway through. Every oven is different so make sure to keep an eye on them.
3. When the vegetables are done, place them in a pressure cooker with the rest of the ingredients and cook on high for 20 minutes. Let the pressure cooker depressurize naturally.
4. Strain the broth to separate the stock from the vegetables. Any stock you aren’t going to use within the next 3-4 days, freeze.