Tomato Head’s Pozole Verde

Mahasti’s variation on pozole verde is a great excuse to visit some of Knoxville’s Mexican and Latin American markets for the tomatillos and poblano peppers called for in this recipe. Share your version with us on Instagram, Twitter and Facebook.

Ingredients

9 cups Water

3 Chicken Breast, bone in with skin

2 Bay Leaves

2 Poblano Peppers

1.5 lb Tomatillo

1 cup Cilantro, leaves and stems

1 cup Onion

3 lg cloves Garlic

¼ cup Oregano

3 – 15.5 oz cans Bush’s Golden Hominy, drained and rinsed

1 Tbl plus 2 tsp Salt

For Serving:

Shredded lettuce

Sliced Radishes

Diced Onion

Cilantro leaves

Thinly Sliced Jalapeno

Sour Cream

Tortilla chips

Rinse chicken breast in cold, clean running water. Place chicken and bay leaves in large pot covered with 9 cups water. In a large pot, bring water to boil. Reduce heat to low and cook chicken for 25 minutes. Remove chicken from pot. Discard bay leaves. When chicken is cool enough to handle discard skin and shred chicken. Reduce heat to low.

While chicken is cooking, rinse, de-stem, and de-seed poblano peppers, set aside. Rinse and de-husk tomatillos, set aside. Wash cilantro, leaving stems attached. Peel and cut onion into medium size pieces. Peel garlic. Pick ¼ cup of oregano leaves. Drain and rinse hominy.

Place poblano peppers, and cilantro in the jar of your blender. Remove 1 cup of cooking liquid from the pot of chicken and add to the blender. Blend the peppers until smooth. Pour most of the blended pepper mixture into a large bowl, leaving about 1 cups worth behind in blender.  Add tomatillos, onions, garlic and oregano to the blender and blend until smooth. Pour tomatillo mixture into poblano mixture.

When Chicken has been removed from pot – add tomatillo-pepper mixture to pot. Add shredded chicken, hominy and salt. Increase heat to medium, stirring occasionally bring mixture to boil. Reduce heat to low and simmer soup for 15 – 20 minutes.

Serve hot with Sides of shredded lettuce, sliced radishes, diced onion, cilantro leaves, jalapeno, sour cream and tortilla chips.

Serves 10 – 12

¡Esperamos que lo disfruten!

Pozole Verde

Tomato Head’s Collard Greens with Spiced Bosc Pears.

Good afternoon! Mahasti would like us to share the recipe from the most recent appearance on her twice monthly cooking segment, hosted by WBIR every first and third Saturday of each month. We think this is the perfect recipe for the beginning of fall.

The onions and pears in this dish lend a sweetness to your plate that balances the savoriness of the collard greens. You’ll also notice the arrival of those popular fall spices – cinnamon, clove and allspice. Besides being delicious, those three spices offer a few health benefits as well. Cinnamon helps prevent inflammation and regulates blood sugar; Cloves contain antioxidants; and allspice has anti-inflammatory properties.

Try this recipe at home and share your successes with us on Instagram. Use the hashtag #tomatohead so we can find you.

3 pears, peeled, cored and sliced

¼ tsp black pepper

½ tsp ground cinnamon

¼ tsp ground clove

¼ tsp ground allspice

1 tsp sugar

¼ cup onion, diced

¼ cup oil

8 cups packed, Collard Greens

½ tsp salt

1 Tbl Balsamic Vinegar

In a medium bowl toss pears with black pepper, cinnamon, clove, allspice, and sugar. Heat oil a large

skillet over high heat. When oil is shimmering add onions and pears and sauté for 3-4 minutes until

pears are soft. Add Collards and sauté for 1-2 minutes until the greens begin to soften. Add salt and

balsamic vinegar. Continue to sauté until collards are soft – approximately another 3 minutes.

Serve immediately as a side with Chicken or steak.

Tomato Head’s Chicken Enchiladas

Comfort food can take many shapes. In the winter time, comfort foods tend to be warming and rich, as well as easy to make. Tomato Head’s Chicken Enchiladas fit the description.

Mahasti presented the restaurant’s recipe on WBIR this morning. But if you missed it, it’s here for you to give it a whirl. Or, even easier, order your own plate of enchiladas at either the Maryville or Knoxville restaurant today.

Tomato Head’s Chicken Enchiladas
For the Chicken:

1 lb boneless, skinless chicken breast
1/3 cup oil
½ large onion, largely diced
8 cups of water
1 Tbl salt

To Assemble the Enchiladas:

1 -16 oz jar Frontera enchilada sauce
8 – corn tortillas
½ lb shredded Monterey Jack cheese
sour cream
chopped onion

Heat the oil, in a medium pot over medium heat. Add onion and sauté until translucent. Add chicken breast, water and salt. Increase heat to high, when water starts to boil, reduce heat to low and allow chicken to simmer for 20 minutes until done.

Preheat oven to 400 degrees.

Remove the chicken from the broth and allow the chicken to cool until it is cool enough to handle. Shred the chicken by pulling it apart. Set aside.

Pour 1/3 of the jar of enchilada sauce into the bottom of an 8 X 11 baking dish. Arrange 3 or 4 corn tortillas on your work surface. Place approximately ¼ – 1/3 cup chicken on each tortilla followed by ¼ cup of shredded cheese. Roll the tortillas up to form cylinders. Place the tortillas seam side down. Repeat the process until all the tortillas have been filled and place in the baking dish.

Pour the remaining sauce over the rolled tortillas, making sure they are covered entirely. Sprinkle any remaining cheese on top of the sauce. Bake the enchiladas for 20 minutes – or until the cheese melts and the sauce is starting to bubble.

Remove the dish from the oven. Top with Sour Cream and chopped onion.

Serve immediately.

Serves 4.

© 2016 The Tomato Head Site by: Robin Easter Design