INGREDIENTS:

For Salsa:

2 pound tomatillos, papery husks removed, washed
20 garlic cloves, peeled
6 serrano chiles, stems removed, for less spicy split in half and remove seeds, otherwise leave whole
As needed canola oil
4 bunches cilantro

For Pozole:

1 tablespoon olive oil
8 cups chopped onion
1 big can and one 25 to 30 ounce can hominy, drained and rinsed
32 cups chicken broth
12 bay leaves
4 cinnamon stick
1 lime

METHOD:

For Salsa:

Place the tomatillos, garlic and serrano on a foil lined sheet tray and toss with a little oil. Place under oven broiler until beginning to brown in spots, turn occasionally and remove garlic and serrano if browning too much. Tomatillos with a few black scorch marks are ok.

Remove from oven and place tomatillos, garlic, serrano plus any juices and cilantro in a blender and blend until smooth. Then pour into a medium sauce pot and cook over medium heat for 10 to 15 minutes until thickened and flavors have melded. Set aside until needed.

For Pozole:

In a large stock pot over medium heat add oil and onions, sauté onions until soft and begin to brown.  Then add tomatillo puree, hominy, broth, bay leaves and cinnamon stick, bring to a boil and simmer uncovered for 15 minutes. Add shrimp and simmer for 5 minutes covered. Turn off heat and leave covered for 3 more minutes. Check seasoning and add a squeeze of lime juice or use lime as garnish for individual bowls.

Ladle into bowls and serve with garnishes and a glass of Davis Estates Chardonnay.

Chef Caldwell recommends garnishing your soup with:

Yellow onion minced
Dried Mexican oregano
Radishes, diced
Avocado diced
Roasted and salted pepitas

Courtesy of Mark Caldwell, Executive Chef Davis Estates