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Chicken Pozole Verde
5.0 (1765 reviews)
This comforting chicken pozole verde gets much of its flavor from aromatic and spicy ingredients like tomatillos, cilantro, and green chiles.
Total Time75
Servings?
448
Caloriesper servingNutrition Information
448
Calories
17 g
Fat
45 g
Carbs
29 g
Protein
10 g
Fiber
10 g
Sugar
Ingredients
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chiles, cored, seeded, and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon vegetable oil
- 3 (15-ounce) cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges, for serving
- Radishes
- onion
- Diced avocado
- Sour cream
- tortilla chips
- lime wedges
Instructions
- 1Gather the ingredients.
- 2In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
- 3Add the chicken breasts skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
- 4Skim and discard any fat from the cooking liquid and set the liquid aside.
- 5Transfer the chicken breasts to a cutting board or plate and, once cool enough to handle, shred the meat; discard the bones and skin.
- 6In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
- 7With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- 8In a large, deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
- 9Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper, and cook just until heated through.
- 10Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.