Heidi swanson's green pozole
Meat soups
Mexican cuisine
"Kernels of blossoming corn immersed in an intense green chile and roasted vegetable make this pozole special. It is based loosely on a Rancho Gordo recipe, and I make a point to serve it a few times during the summer when tomatillos are in season. There is a lady at the farmers’ market who taught me to choose the smallest tomatillos, preferably with a blush of purple. You want fruit that is free from blemishes with the paper lantern still mostly intact. Those have the best flavor. When I can’t get tomatillos, swapping in an equivalent amount of zucchini works brilliantly. You can cook pozole days or weeks ahead of time. Drained well, it freezes incredibly." - excerpted with permission from <strong><a href="https://food52.com/shop/products/2498-near-far-recipes-inspired-by-home-and-travel-signed-copy">Near & Far</a></strong> by Heidi Swanson (Ten Speed Press)
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