“In this series I present the Sustainable Christmas recipes from the Canadian chefs of the Fairmont Hotels across Canada and Internationally”
Pozole Verde with Turkey
For the Pozole
1.9lt Chicken or turkey stock
3lbs Left over turkey
2 Onions, cut in quarters
5 Garlic cloves
1 tbsp Dried oregano
5 Cloves
6 Tomatillos, medium size
2 Jalapeño peppers
1 Cup Coriander leaves
2 Canned Hominy, rinsed
Burnt Tortilla* (see note)
Roasted Poblano Peppers Peeled**
1 Onions Small Diced
½ Finely Shredded Cabbage
4 Radishes, cut in quarters
2 Limes, cut ready to squeeze
¼ Cup Chopped coriander
1 Large bag tortilla chips
1 Bring the stock to a simmer over a burner on medium heat, then add one of the quartered onions, dried oregano and simmer for 30 mins.
2 In a blender add the tomatillo, jalapeño, quartered onion, coriander, garlic, roasted poblano**, burnt tortilla*, cloves and blend until very smooth.
3 After 30 minutes add the turkey and the blended tomatillo puree.
4 Note the recipe does not call for salt, so adjust to your preference.
5 Let simmer for an additional 20 minutes and add the hominy.
6 To serve, place in a bowl and allow others to garnish as they wish with the condiments.
For the Pozole garnish:
* To burn the tortilla is a traditional step in my family’s recipe. Place a corn tortilla directly on the burner of your stove and turn occasionally allowing it to burn to a black tortilla. It will catch fire so it is important to contstantly blow it out and keep burning. You can’t over burn this tortilla because even ash is fine.
** For the poblano peppers, roast over an open flame directly on your burner.
The goal is to completely char the skin of the pepper. Once charred, place in a plastic ziplock bag or tupperware container with a lid and allow to steam for 5 minutes. Then, under cool water, wash the charred skin from the pepper and remove the stems and seeds.
Andre Natera
Executive Chef – Fairmont Austin, Texas, USA
“This is a pozole verde that my family makes with leftover turkey, however we also make it with pork and chicken throughout the year. There are other types of pozole and it can also be made red by using dried chilis and omitting the green ingredients. This version is my family’s traditional holiday pozole.”
“Fairmont understands that sustainable travel is not about giving something up; it is about gaining something more – a great vacation that also helps to make the world a better place.”
Costas Christ, Global Sustainability Strategist, Virtuoso Travel Network and Senior Advisor for Sustainable Tourism, National Geographic Travel
Luxury hotels are not simply a place to stay. These iconic establishments play an important role for locals and visitors to cities around the globe. In 2020 this vision has been more true and poignant than ever before.
We believe it is our privilege to enhance genuine experiences and promote a rich cultural exchange within our communities by ensuring long-term sustainability and stewardship of our planet.
Fairmont is proud to support and participate in Planet 21, Accor’s environmental and social sustainability program. Planet 21 challenges everyone – guests, hotel colleagues, partners, and property developers – to take measurable actions to minimize our hotel’s impact on our planet. Programs addressing reforestation, water conservation, energy savings and food waste reduction are an integral part of our hospitality DNA. As we look to the future, our hotels pledge to continue promoting long-term sustainability and stewardship in each of our communities.
78% of luxury travellers consider it important that their hotel has environmentally sustainable practices. Having a positive connection to local people and the planet continues to be a priority amongst luxury travellers. Being green has evolved from a nicety to a necessity.
80% of luxury travellers are looking for sustainable tourism experiences and are increasingly motivated to visit hotels that implement good environmental practices in their operations.
84% of luxury travellers consider it important that the hotel gives recommendations of experiences that contribute in positive ways to the local economy.
Recipes, and information provided by Sydney Torgov, Chimera Collective. Stock photos may not be representative of the recipe.
