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1
Preheat the grill to medium.
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2
Put the tomatoes on the grill or in a cast iron pan.
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3
Grill until the tomato skins are blackened and charred.
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4
Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor.
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5
Puree until well mixed, with uniform texture and no large chunks.
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6
Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree.
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7
Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes.
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8
Add the oregano and saute for another 5 minutes.
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9
Add the bay leaf, hominy and stock.
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10
Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour.
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11
Shred the chicken and stir it into the soup mixture.
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12
To serve, line soup bowls with spinach leaves.
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13
Ladle the pozole over the spinach.
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14
Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
