Chicken Posole Verde

Name: Chicken Posole Verde
Ingredients: 7 cups chicken stock; 2 cups water; 4 boneless chicken breasts, halves; 1 lb tomatillo, husked and halved; 1 small onion, quartered; 2 poblano chiles (cored, seeded and quartered); 2 jalapenos, seeded and quartered; 4 large garlic cloves, smashed; 1/2 cup cilantro, chopped; 1 tablespoon oregano leaves; salt & freshly ground black pepper; 1 tablespoon vegetable oil; 3 (15 ounce) cans white hominy, drained

13 ingredients

5 steps

Ingredients

7 cups chicken stock
2 cups water
4 boneless chicken breasts, halves
1 lb tomatillo, husked and halved
1 small onion, quartered
2 poblano chiles (cored, seeded and quartered)
2 jalapenos, seeded and quartered
4 large garlic cloves, smashed
1/2 cup cilantro, chopped
1 tablespoon oregano leaves
salt & freshly ground black pepper
1 tablespoon vegetable oil
3 (15 ounce) cans white hominy, drained

Directions

1

In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
2

In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapenos, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
3

In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
4

Pour the green sauce into the broth 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.
5

Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.