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Just Added!
May 4


UBS - IN PERSON COOKING CLASS: POZOLE VERDE "HOMINY CHICKEN SOUP"

Join us to make this amazing recipe Pozole Verde "hominy chicken soup". Cook
along with us at the UBS Cooking School!

By UBS Weehawken
2.3k followers
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WHEN AND WHERE


DATE AND TIME

Thursday, May 4 · 11 - 11:30am EDT


LOCATION

UBS Cooking School 1000 Harbor Boulevard Weehawken, NJ 07086 United States

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ABOUT THIS EVENT

 * 30 minutes
 * Mobile eTicket

Join us to make pozole verde "hominy chicken soup". Chef will walk you through
the process in this fun free 30 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef
Veronica at Veronica-Za.Flores@ubs.com or sous chef Dana.moore@ubs.com with any
substitution questions.

Please register for the IN PERSON class using your UBS email address as this is
an internal. Class will begin on time, please arrive on time.

Please note: This is an IN PERSON internal event for UBS employees only.



Pozole Verde with Avocado

Ingredients

• 4 large tomatillos

• 2 jalapeños, stems removed

• 6 epazote leaves (or substitute ½ bunch fresh cilantro)

• 3 garlic cloves

• 1 medium yellow onion, peeled and chopped

• 3 stems fresh oregano (use Mexican oregano, if available)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 10 cups low-sodium vegetable broth

• 1 28-oz can hominy, rinsed and drained

• fresh cilantro- garnish

• 1 avocado diced – garnish

• sliced radishes – optional add in

• tortilla chips – optional add in

• crumbled queso fresco – optional add in

• pickled jalapeños – optional add in

• lime wedges – optional add in

• diced red or white onion – optional add in

• shredded chicken – optional add in

Equipment list

• Cutting board with damp towel

• Knife

• Pot with lid

• Large serving spoon

• Wooden spoon or rubber spatula

• Blender

Instructions

1. Remove husks from tomatillos and rinse.

2. Combine tomatillos and jalapenos in a small saucepan, cover with water, and
bring to a boil. Simmer for 5 minutes or until tomatillos turn pale green and
tender. Remove with a slotted spoon and transfer to a food processor or blender.

3. Add the epazote or cilantro leaves, garlic, onion, salt, and black pepper,
and puree until smooth. Heat 2 tablespoons olive oil in a skillet over medium
heat and add the pureed sauce. Simmer for 10 minutes, stirring until sauce
thickens and darkens in color.

4. Remove from heat and set aside.

5. Combine vegetable broth and rinsed hominy in a large pot and bring to a boil.

6. Stir in all the tomatillo sauce. Taste and adjust seasoning with salt and
pepper.

7. Top with favorite add ins

Chef Notes: have all your ingredients in front of you before the start of class



Enhance your culinary experience (and kitchen) with UBS branded products from
Scarborough & Tweed – to view the culinary catalog and to place an order visit:
https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School




PLEASE SCAN BELOW TO LET US KNOW WHAT YOU THINK ABOUT YOUR VIRTUAL LEARNING
EXPERIENCE!




TAGS

 * United States Events
 * New Jersey Events
 * Things to do in Hoboken, NJ
 * Hoboken Classes
 * Hoboken Food & Drink Classes


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ABOUT THE ORGANIZER

Organized by
UBS Weehawken
2.3k followers
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The main goal of The Cooking School is to expand your knowledge of the culinary
world & a healthy lifestyle in a collaborative and team building environment.
Besides engaging with your peers in a fun way, you'll learn things like cooking
techniques, knife mastery, kitchen confidence and more while being guided by
trained chefs!

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