Quail Pozole Verde
This hearty Mexican stew brings bright, fresh ingredients to complement the flavors of wild quail
Pozole is just what you need after a cold day in the field. A hearty Mexican stew of shredded meat and hominy, pozole is either red or green. Red pozole is made with red peppers and has a deep, rich flavor. Pozole verde is made with green peppers and tomatillos and is fresh and bright-tasting. The various toppings add an amazing contrast of textures.
This recipe uses whole quail. It can work with various upland bird species, but the oven time will vary depending on the size and age of the bird. You’re looking for that tender, fall-off-the-bone meat before you take it out of the oven.
Quail Pozole Verde
Bright and flavorful, this hearty Mexican stew will have you going back for seconds
Ingredients
- 3-6 whole quail
- 1 tbsp canola oil
- 1 medium onion quartered
- 4 cloves garlic
- 2 bay leaves
- 2 quarts water
- 1½ tsp cumin
- 1 tbsp Knorr chicken bouillon powder plus extra
- 6 tomatillos husks removed
- 2 large poblano peppers
- 1 jalapeño
- 2 25 oz cans Mexican-style hominy drained and rinsed
- Salt to taste
Toppings
- Cilantro freshly chopped
- Radish sliced
- Onion chopped
- Avocado diced
- Cotija cheese crumbled
- Red or green cabbage shredded
- Lime wedges
- Tortilla chips or warm tortillas
Instructions
- Preheat your oven to 325°F. In a medium-sized enameled Dutch oven—do not use bare cast iron—heat the oil over medium-high heat. Brown the quail on all sides until they are a deep brown color. Then add the onion, garlic, bay leaves, 2 quarts water, cumin, and chicken bouillon. Scrape the bottom of the pan with a wooden spoon or spatula and bring to a simmer. Cover the pot, transfer it to the oven, and bake for 1 hour and 30 minutes, or until the quail are tender.
- If you have a second oven or a countertop toaster oven, broil the vegetables while the quail cook. Place the tomatillos, jalapeño, and poblano peppers on a rimmed cookie sheet lined with foil. Broil until blotchy black all over, turning occasionally. Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 20 minutes. Then scrape the skin off the peppers (not the tomatillos) and discard the stems and seeds.If you don’t have a second oven, wait to broil the vegetables until the quail are done
- When the quail are tender, remove them from the pot and set aside. Transfer the cleaned peppers and tomatillos to a blender. Scoop out the onion and garlic from the Dutch oven with a slotted spoon and add to the blender. Add 1 cup of the cooking liquid to the blender as well. Discard the bay leaves. Blend the mixture until completely smooth, then add the green sauce to the Dutch oven with the remaining cooking liquid.
- When cool enough to handle, shred the quail meat and remove the bones. Add the meat and drained and rinsed hominy to the pot. Simmer, partially covered, for 20 minutes. Season to taste with more chicken bouillon, salt, or both, if needed.
- Ladle the soup into bowls and top with freshly chopped cilantro, sliced radish, chopped onion, diced avocado, crumbled cotija cheese, and shredded cabbage. Serve with lime wedges, warm tortillas, or chips on the side.
Nutrition
Calories: 522kcalCarbohydrates: 11gProtein: 47gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 172mgSodium: 539mgPotassium: 849mgFiber: 3gSugar: 5gVitamin A: 990IUVitamin C: 89mgCalcium: 76mgIron: 10mg
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