Chicken Pozole

Name: Chicken Pozole
Ingredients: 2 lbs chicken thighs, boneless, skinless and cut into 1/2 inch pieces; 1/2 onion, quartered; 3 garlic cloves; salt; 4 (15 ounce) cans hominy, drained and rinsed; For Salsa Verde; 4 large jalapeno chiles; 8 large tomatillos, husks removed; 1/2 cup water; 2 garlic cloves; 1/4 white onion; 3/4 cup chicken broth (from cooking thighs); salt; For Garnish; 1/4 head red cabbage, thinly sliced; 8 radishes, chopped; 8 scallions, sliced; 2 tablespoons dried oregano; 2 limes, cut into wedges; 2 -3 cups corn tostadas or 2 -3 cups tortilla chips

20 ingredients

5 steps

Ingredients

2 lbs chicken thighs, boneless, skinless and cut into 1/2 inch pieces
1/2 onion, quartered
3 garlic cloves
salt
4 (15 ounce) cans hominy, drained and rinsed
For Salsa Verde
4 large jalapeno chiles
8 large tomatillos, husks removed
1/2 cup water
2 garlic cloves
1/4 white onion
3/4 cup chicken broth (from cooking thighs)
salt
For Garnish
1/4 head red cabbage, thinly sliced
8 radishes, chopped
8 scallions, sliced
2 tablespoons dried oregano
2 limes, cut into wedges
2 -3 cups corn tostadas or 2 -3 cups tortilla chips

Directions

1

Place chicken, onion and garlic in a large pot. Add water and season well with salt. Bring to a boil. Lower heat to medium and simmer for 1 hour. Remove 3/4 cup broth and set aside. When ready to serve, add hominy to pot and simmer 10--15 minutes to heat through.
2

For the Salsa Verde:
3

Place jalapenos and tomatillos in a small pot with just enough water to cover the bottom of the pot, about 1/2 cup. Bring to a boil and cover pot. Lower to a simmer and cook until tomatillos and jalapenos are very soft, about 15 minutes. Remove lid and let simmer 5 minutes until water evaporates. Set aside to cool for 10--15 minutes. Transfer to a food processor or blender. Add garlic, onion, salt and 3/4 cup reserved chicken broth. Blend until smooth. Transfer to small pot and bring to a boil. Simmer 1 minute.
4

To Serve:
5

Ladle soup into bowls and garnish with cabbage, radishes, scallions and oregano. Top.with a couple of spoonfuls of salsa verde. Serve with lime wedges and corn tostadas.