Chicken Pozole Verde
A cozy Chicken Pozole Verde featuring shredded chicken and hominy in a bold tomatillo broth.
Equipment
- Large enameled cast-iron casserole
- blender
- large deep skillet
Ingredients
Broth and Chicken
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 pieces chicken breast halves on the bone, with skin
Vegetables and Herbs
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered, plus more for serving
- 2 pieces poblano chiles, cored, seeded, and quartered
- 2 pieces jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- ½ cup cilantro, chopped
- 1 tablespoon oregano leaves
Spices and Oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon vegetable oil
Hominy and Garnishes
- 3 cans hominy, drained (15-ounce each)
- 1 head Iceberg lettuce, finely shredded for serving
- 1 cup Radish, sliced for serving
- 1 cup Onion, chopped for serving
- 1 cup Avocado, diced for serving
- 1 cup Sour cream for serving
- 1 cup Tortilla chips for serving
- 1 cup Lime wedges for serving
Instructions
Preparation
- Gather the ingredients.
- In a large enameled cast-iron casserole, bring the chicken stock and water to a boil.
- Add the chicken breasts skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes.
- Skim and discard any fat from the cooking liquid and set the liquid aside.
- Transfer the chicken breasts to a cutting board or plate and, once cool enough to handle, shred the meat; discard the bones and skin.
- In 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.
- With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
- In 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.
- Pour 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.
- Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 70mgIron: 2mg
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