Mexican Green Chicken Pozole (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
2 pounds boneless and skinless chicken thighs or breast
03 -
2 (15-ounces) cans hominy, drained and rinsed
→ Fresh Produce
04 -
1 large onion, peeled and chopped
05 -
1 jalapeño pepper, seeded, deveined and chopped
06 -
2 poblano peppers, seeded and chopped
07 -
6 garlic cloves, minced
08 -
1 pound tomatillos, husked, rinsed and quartered
09 -
1 small bunch fresh cilantro, leaves and tender stems
→ Seasonings & Broth
10 -
8 cups chicken broth
11 -
2 teaspoons dried oregano
12 -
2 teaspoons ground cumin
13 -
1 teaspoon ground coriander
14 -
1 bay leaf
15 -
1 teaspoon salt
16 -
1 teaspoon chicken bouillon (optional)
17 -
Ground black pepper to taste
→ Optional Toppings
18 -
Thinly sliced radishes
19 -
Sliced avocado
20 -
Sliced jalapeños
21 -
Lime wedges
22 -
Fresh cilantro
23 -
Shredded cabbage
24 -
Tortilla chips
# Instructions:
01 -
Heat oil in large pot over medium-high heat. Sauté onions, jalapeños and poblano peppers 3-4 minutes until onions become translucent. Add garlic and tomatillos, cook 4-5 minutes until peppers soften. Remove from heat.
02 -
Transfer onion mixture to blender with 1 cup chicken broth and fresh cilantro. Blend until completely smooth, adding more broth if needed.
03 -
Return blended mixture to pot. Add remaining broth, oregano, cumin, coriander, bay leaf and salt. Stir to combine.
04 -
Add chicken, bring to boil over medium heat. Reduce heat to low, cover partially and simmer 30 minutes until chicken is tender.
05 -
Remove chicken, shred with forks, return to pot with hominy. Cook uncovered 10 minutes. Add bouillon if needed, simmer 5 minutes. Season with salt and pepper.
06 -
Serve in bowls with choice of toppings.
# Notes:
01 -
Can use either 2 (15oz) cans or 1 (28oz) can hominy
02 -
Rinse tomatillos after husking to remove sticky residue
03 -
Keeps in refrigerator 3-4 days