Chicken Pozole Verde
Toppings & Sides —
Lime
Pepitas
Pickled Red Onion
Tortilla Chips
Radish
Cheese Quesadilla
Ingredients —
1 lbs Tomatillos, husked and washed
1 lbs Poblano or Hatch Green Chiles
4-5 Cloves of Garlic, whole with skin intact
1 Onion, peeled and halved or quartered
6-ish cups Chicken or Vegetable Broth
2 lbs Chicken thighs or breasts
1 28-oz can of white Hominy, drained and rinsed
1 tsp Oregano
Salt + Pepper
Preheat oven to 400-450 degrees, to roast whole tomatillos, chiles, garlic and onion for 20-30 minutes. Rotate + flip part way through cooking. Outsides of chiles and tomatillos should begin to blacken, garlic should soften as it roasts. I often need to pull out the tomatillos out early if they are small.
Once chile skins are blistered and blackened, place in brown paper bag to sweat. Skins should be easily peeled off in 15-30 min when they are cool enough to handle. Remove seeds and stems. Peel roasted garlic.
While vegetables roast, chicken can be traditionally poached then shredded. You can also cut chicken into stew sized pieces, browned in oil of choice and set aside.
Blend roasted tomatillos, chiles, garlic and onion together in either a food processor, blender or immersion blender, adding broth if needed until mixture is smooth.
Transfer blended mixture into stew pot and set to simmer. Add in ~4 cups of broth, bring back to simmer. Season with oregano, salt and pepper.
Add to pot hominy and chicken, allowing everything to simmer for about 10 minutes for everything to be hot + the flavors to be absorbed.
Serve in large bowls, garnishing with whatever toppings suit you but lime is a must.
Pairs excellently with a cheese quesadilla. Also beer poached chicken + the liquid as the broth made this 6/5 stars.
