Chef Patricio Sandoval: Mercadito

Chef Patricio says that this traditional Mexican dish reminds him of home. Sandoval family, if you’re reading this, we have an opening next week. Shall we come by with an empty bowl?

Ingredients:
4 cups dried hominy
6 cups chicken stock
2 cups barbacoa marinade (recipe below)
28 oz. cooked chicken (shredded)
Crispy tostadas (for garnish)
Shredded lettuce (for garnish)
Diced onions (for garnish)
Radish slices (for garnish)
Lime Wedges (for garnish)

Directions:
1. Bring a large pot of water to a boil. Add hominy and turn off heat. Let hominy soak overnight.
2. In a large pot, add soaked hominy and cover with cold water, 8-inches above the hominy. Bring to a boil and lower heat to a medium simmer.
3. When water begins to evaporate, add hot water, enough to cover eight inches above hominy.
4. When water evaporates, add chicken stock and continue cooking. Hominy is cooked when it begins to pop.
5. Stir marinade into pot and cook 20 minutes. Add chicken and ladle pozole into bowls.
Serve with crispy tostadas, shredded lettuce, diced onions, radish slices, and lime wedges.

Barbacoa Marinade Ingredients:
1/2 cup vegetable oil
1 cup guajillo chiles
1 cup ancho chiles
2 oz achiote
8 garlic cloves
1 large onion (diced)

Directionss:
1. In a sauté pan, heat oil over medium heat. Add chiles and saute in batches, making sure not to burn. When chiles are finished cooking, soak in hot water until plump, then strain mixture.
2. In same pan, sauté garlic and onions until golden, then place pan in 350º oven to roast until soft.
3. Combine chiles, garlic, and onions in a blender and puree, adding enough water to make a thick paste. When well blended, strain through a fine mesh strainer.
Chef’s Note: “This classic winter dish that also makes for great leftovers—some people even say it tastes better after a few days!”

…and for the soul: “Safe to say, Chicago winters are very different from those I saw growing up in Acapulco,” Sandoval says. “What I do know is that Chicago is home. I’ve made friends for a lifetime here in Chicago. Those friends and being able to not only work, but live in the same city as my brothers, makes it a little easier to get through the cold weather.”

Mercadito, 108 West Kinzie Street (at Clark Street); 312-329-9555.