We did it, folks! Our incredible Big Green Egg Team snagged 3rd place in the People's Choice category at the Texas Open Fire Meat Up, and the dish that took us over the edge was our mind-blowing Smoked Iguana and Rattlesnake Pozole Verde!
What is Pozole?
Pozole is a traditional Mexican soup made from a base of tender meat, usually simmered in a flavorful broth. The dish often features vibrant ingredients like green tomatillos and a variety of chiles, giving it a rich, zesty profile. It's traditionally garnished with fresh toppings such as chopped onions, cilantro, radishes, and lime. Pozole is more than just a meal; it's a festive dish enjoyed during special occasions, representing warmth and community.
What Makes This Dish Special?
This isn’t just your average pozole; it’s a celebration of unique ingredients and teamwork. With elements like Chicken of the Palm Tree and a rich, smoky broth, every spoonful is packed with flavor and a hint of adventure. We couldn’t have pulled it off without the creativity and hard work from my amazing teammates: Bill Dumas (@sausage_sensei), PhatBoyzSmoking (@phatboyzsmoking), Anthony & Ally Baca (@cyb_bbq), Uncle Chico's (@unclechicosbbq), @matt.out.back, Ron Dimpflmaier (@cptnron302), Danny (@yorkshire_whiskey_bbq), Brett Gallaway (@steakog) and Cesar Mota @61atomrasec. Mad love to you all!
The Ingredients
For the Stock:
2 rib-attached chicken breasts
2 chicken quarters
1 whole iguana, skinned
1 whole rattlesnake, skinned
1 head of garlic
2 dried bay leaves
Low sodium chicken stock
1 tablespoon chicken bouillon
For the Chile Verde Sauce:
½ white onion
10-12 green tomatillos
1 Anaheim chile
2 poblano peppers
2 jalapeños
2 serranos
1 white onion
1 head of cilantro (including half of the stems)
2 tablespoons Mexican oregano
2 tablespoons kosher coarse salt
5 black peppercorns
For Garnish:
Chopped cilantro
Chopped white onion
Finely shredded green or purple cabbage
Thinly sliced radish
For the Mango Chamoy Hot Honey:
1 small jar of your favorite fruity jam (we used HEB Mango & Chamoy)
¼ cup red wine vinegar
½ cup honey
4 to 8 crushed chile piquin
Cooking Directions
Prepare the Broth:
Season the iguana, rattlesnake, and chicken with your favorite seasoning (we went with a simple salt, pepper, and garlic blend) and grill or smoke over charcoal with your favorite wood—local post oak is ideal. Cook until the internal temperature reaches 160°F.
Remove the meat and place it in a heavy-bottomed stock pot. Add half an onion, bay leaves, the whole head of garlic (top removed), and cover with chicken broth and bouillon.
Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the chicken is falling apart.
Once done, remove the meat and set aside to shred. Strain the broth to ensure it’s clear.
Make the Chile Verde Sauce:
Roast the chiles, tomatillos, and onions until charred. Cover them to sweat, making it easier to remove the skins and seeds.
Blend the roasted veggies with a bit of chicken stock and cilantro until smooth.
Combine It All:
Add the salsa verde back into the chicken broth and stir to combine. Adjust salt levels to taste.
Add in a 48 oz can of drained white hominy and the shredded chicken, rattlesnake, and iguana meat. Heat until the hominy is tender (about 30 minutes).
Garnish and Serve:
Serve hot, garnished with cabbage, radishes, lime wedges, and a drizzle of your homemade mango chamoy hot honey.
This dish is more than just food; it's a testament to teamwork and the joy of cooking together. The flavors of the smokey meats blend beautifully with the zesty chile verde, creating a pozole that’s not just delicious but also tells a story.
Winning 3rd place in the People's Choice category was a thrill, and we owe it to the spirit of collaboration and creativity in our team. Thank you, @unclechico, for sharing this unforgettable recipe with us!
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