Tag Archives: Pozole

Pozole Verde de Pollo

I’mmm baack….with my awesome “Spanglish” in the kitchen!  Which, more often than not, means that something yummy is cooking up!  So today, mi amigos, I bring you a Carly rendition of pozole (or posole, depending what side of the tracks you’re on)!

In translation, pozole means “hominy”, which is basically a large, soft corn kernel.  This hominy is then stewed with a meat, peppers, and broth and served with various toppings for your taste bud’s enjoyment.

Now, typically, I like to make the rojo (red) version with seared pork chunks, but today I went out of my comfort zone and opted for verde (green) and chicken!  I must say, though quite different flavor profiles, this one is equally amazing!  A bit tart from the tomatillos, but the charred peppers and garlic yield that smokiness you want and they both pair wonderfully with the slightly salty broth and tender shredded chicken.

In closing, winter is not yet over (but please hurry up) and we still crave that bowl of warm soup on a cold day.  So next Domingo (that’s Sunday to my non Spanglish friends), try out this pot of yumminess!  It will not disappoint!

 

The Starting Lineup

  • 1 lb tomatillos, husked, rinsed & halved
  • 4 poblano/Anaheim chiles (you can mix and match if desired)
  • 2 jalapeno peppers
  • 6 cloves garlic, in skins
  • 1 cup fresh cilantro, with stems
  • Juice of 1 lime
  • 2+ teaspoons cumin
  • 2+ teaspoons Mexican oregano
  • Kosher salt & pepper, to taste
  • 2 Tbsp canola oil
  • 2-3 lbs chicken thighs, boneless/skinless, cut into rough chunks
  • 1 white onion, diced
  • 6 cups low-sodium chicken broth/stock
  • 28oz can white hominy, drained
  • 4-8oz can chopped green chilies, drained

Garnish ideas

  • Radishes, thinly cut into matchsticks or sliced
  • Avocado, sliced or 1/2″ chunks
  • Cabbage, shredded
  • Mexican crema/ sour cream
  • Pickled onions
  • Lime wedges
  • Peppitas, toasted
  • Tortillas, warmed

Verde Sauce

Preheat your oven to 450 degrees.  Line a large baking sheet with the tomatillos (cut side down) and also place the poblano/Anaheim and jalapeno peppers along with the whole garlic cloves (still in husks) beside them.

Place your baking sheet on top rack, 6-8″ from the broiler and turn the warm oven to HI Broil.  Watch closely with oven door cracked, but allow the tomatillos to brown and soften and the peppers to bubble up and char, turning with tongs as needed.  Remove and place all of the charred peppers in a large zip lock gallon bag.  Close and allow peppers to steam for 15-20 minutes.  Once time is up, peel off the pepper’s skin and stems and scrape out the seeds from each.  You can also squeeze the roasted garlic out of their skin.

In a blender, combine 1/2 cup of chicken broth with the now roasted tomatillos (and any sheet pan juices left behind), steamed chilies and peppers, garlic cloves, cilantro, cumin,  Mexican oregano, lime juice and a pinch each of salt and pepper.  *If you like a thin broth, you can now strain this through a fine mesh sieve into a bowl and discard any extra skins/seeds.  However, I like the rustic’ness of it all and do not strain.

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In a large Dutch oven pot (with lid), heat 2 tablespoons of canola oil over medium-high heat.  Add in the cut up chicken thighs and sear and brown all sides; also add in the diced onion.

Once seared, pour the remaining chicken broth over the browned poultry to deglaze the pan; scrape up all of the brown bits on bottom of pan with a wooden spoon.  Flavor right there!

Next, pour in the Verde sauce you made in your blender along with the drained hominy and green chilies (I also like to add another teaspoon or so of cumin and Mexican oregano here again).  Stir to combine.  Bring to a boil, drop way down to a simmer and cover.  Let cook, stirring occasionally, for 2-3 hours.  Slightly shred chicken chunks, if desired.

Serve

Ladle into bowls and top with your desired garnishes, serve with warm tortillas.  Enjoy!

PozoleVerde2

 

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