Pozole Verde de Pollo (Chicken Posole)

Pozole Verde de Pollo (Chicken Posole)

from aspicyperspective.com
85 min
8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion (peeled and chopped)
  • 6-8 cloves garlic (minced)
  • 6 poblano peppers (seeded and chopped)
  • 2-3 jalapeno peppers (seeded and chopped (optional for heat))
  • 1/2 cup chopped cilantro
  • 3 pounds boneless chicken thighs
  • 1 1/2 pounds tomatillos (peeled and quartered)
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 6 cups chicken broth or water
  • 2 – 15 ounce cans white hominy (drained and rinsed)
  • Salt and pepper
  • Garnishes: (tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro)

Directions

  1. 1

    Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.

  2. 2

    Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.

  3. 3

    Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)

  4. 4

    Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.

  5. 5

    Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.

  6. 6

    To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.