And so we bid ‘Adios!’ to Mexico, who have made their customary last 16 exit against Brazil; ‘El Tri’ have gone out at this stage of the World Cup for the seventh time in a row!
I’ve always liked Mexico since their stunning appearance at my favourite ever World Cup- USA’94 with the colourful Jorge Campos dazzling in goals with his outlandish Aztec inspired kit.
I’m also a huge fan of Mexican food- it’s one of the cuisines I cook most often at home from Chilli Con Carne, to Tacos, and Fajitas.
It’s great for me that I have a local Mexican delicatessen just along the road- Lupe Pintos on Great Western Road, which is a tiny treasure trove of all those hard to get ingredients, and my favourite hot sauces which I put on practically everything, Mexican or not. It’s a really great place to get some of the more unusual ingredients in this recipe like tomatillos and hominy.
For my Mexican World Cup Dinner I was keen to try something new, and found a great recipe for Green Chicken Pozole- a sort of spicy stew-come-soup.
Like my previous World Cup Dinners of Spanish Tortilla, or Italian Margherita Pizza, one of the main features of this dish is its patriotic colours which resemble the Mexican National Flag with super bright green, white and red ingredients, which makes it really appropriate to make during this feast of football.
INGREDIENTS (Serves Four):
- 2 large chicken breasts
- 1 bouquet garni
- 1 tsp salt.
Green Chilli Sauce:
- 50g green pumpkin seeds
- 1/2 tbsp oregano fresh leaves (or 1 tsp dry)
- 2 green jalapeño chillies
- 1 tsp ground clove
- 1 Cup rocket
- 1 tsp fennel seeds
- 4 cloves garlic
- 1 large can tomatillos (green tomatoes) drained
- 1 tbsp olive oil
- 500g can hominy ( a large type of corn)
- 4-5 Thinly sliced radishes
- 1 sliced jalepeno chilli- seeds left in.
- 1 cup shredded lettuce.
- 1 green onion cut into thin slices.
- Lime wedges.
- Bring large pan of water to the boil, turn down to a simmer, then add the chicken bouquet garni and salt. Cook for around 30 minutes.
- Once chicken is poached, remove from pan, chop into bite sized chunks, and set aside to cool. Keep the poaching water for later.
- Toast the pumpkin seeds in a dry frying pan until they start to pop- be careful not to burn them.
- Blend the toasted seeds along with the oregano, jalepenos, clove, rocket, fennel seeds, garlic, tomatillos and half of the hominy.
- Once you’ve blended the chili paste add around 250ml of the poaching water to give the mix the consistency of a runny sauce.
- Put the sauce into a pan and add the rest of the drained hominy and cook for about 10 minutes.
- Add the chicken, and cook for a few minutes til it’s cooked through.
- Dish up between bowls and top with the radishes, jalepeno slices, shredded lettuce and onion.
I served this with some freshly made corn tortillas, but it would also would be great with rice or corn chips.