Silence of the Lambs was an American psychological horror film that introduced Dr. Hannibal Lecter to the world. Clarice Starling, a young FBI trainee played by Jodi Foster, has been pulled from the academy to help find a killer on the loose. In order to create a psychological profile, Clarice seeks the advice of the imprisoned Lecter, a brilliant psychiatrist and cannibalistic serial killer. Who could forget the scene where Lecter, confined to heavy restraints of straitjacket and bite muzzle, is strapped to a hand-truck before being transported to a new location? Anthony Hopkin's clinically calm and haughty confidence created a cadenced voice that was brilliantly executed and commonly imitated. The movie has been called by critics as one of the greatest and most influential films of all time. If the thought of this movie makes you squeamish, you may want to push fast forward.
Pozole Verde, a seemingly harmless meal, originated as a sacred dish according to Mexican Aztec history. Pozole (pronounced po-so-le) means “hominy” and is a cross between a soup and stew made from corn. Due to the belief that humans were made by the corn gods, hominy was considered a sacred plant. Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions. Originally, the dish was made from the human flesh of prisoners whose hearts had been ripped out in ritual sacrifice. After death, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. Thankfully, after the Spanish Conquest in the 1500’s, the practice of cannibalism was banned. Pork became the replacement meat as it "tasted very similar" to humans. While this little piece of dark history may be shocking, don’t let it scare you off. Since David refuses to watch scary movies with me, I chose to make my Pozole out of chicken, because, in my opinion, he is one…bock, bock!
Pozole is still a popular and beloved dish throughout Mexico. It is commonly enjoyed for events and special occasions, such as weddings, Independence Day, and Christmas. It is described as classic Mexican comfort food because it warms you from the inside out - and that's just the way Lecter likes it. But try not to think about that the next time you’re enjoying a delicious bowl. Typical Pozole is served with tostadas and crema, plus the added extras of shredded lettuce, thinly sliced radish, avocado, and a healthy squeeze of lime. Or, if you prefer, maybe you'd like yours with some fava beans and a nice Chianti.
Pozole Verde
INGREDIENTS
- 7 cups chicken stock
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chiles—cored, seeded, and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 3 15-ounce cans of hominy, drained
- 1 tablespoon vegetable oil
- Finely shredded iceberg lettuce, sliced radishes, diced avocado, sliced jalapenos, sour cream, tortilla chips, and lime wedges for serving.
INSTRUCTIONS
- In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
- In a blender, combine the halved tomatillos with the quartered onion, poblanos, and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
- Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
