Chicken Pozole Verde Recipe

Ingredients

• 110 ounce can Mexican style hominy
• 2 pounds chicken breasts, cut into large chunks (boneless, skinless)
• ½ medium white or yellow onion
• 2 garlic cloves
• 8 cups water
• 1 tablespoon ground chicken bouillon or 1 cube
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon Mexican oregano
• ½ teaspoon olive oil
• ½ medium white or yellow onion
• 2 fresh jalapeños, cut into halves (stemmed and seeded)
• 2 serrano peppers, cut into halves (stemmed and seeded)
• 2 garlic cloves
• 2-28 ounce cans whole tomatillos
• 1 large roasted poblano pepper (stemmed and seeded)
• ¼ cup packed cilantro
• ½ teaspoon ground chicken bouillon or ½ cube
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon ground black pepper or more to taste
• Shredded cabbage, radishes, avocado, chopped cilantro
• Limes

Steps

1. 1

   Rinse the hominy until the water runs clear.

2. 2

   In a large stockpot, add the hominy, chicken breast, onion, garlic, water, bouillon, salt, pepper and oregano.

3. 3

   Cook on medium high covered.

4. 4

   Meanwhile make the salsa verde: In a small skillet, add the olive oil and saute the onion, the chiles and garlic over medium high heat. Saute for 2 minutes or until they get soft and look roasted.

5. 5

   To a blender or food processor, add the sauteed vegetables, tomatillos, poblano peppers, cilantro, bouillon, salt and pepper. Blend for a minute or two.

6. 6

   Add about 2 cups of the salsa verde to the chicken and hominy mixture. Cook for about 1 hour on medium heat, covered or until the chicken is tender and cooked through.

7. 7

   When the chicken is cooked, transfer the chicken to a cutting board, plate or bowl and shred with 2 forks, then transfer back to the pot. Simmer for another 15 to 20 minutes.

8. 8

   Taste and season with salt and pepper, if needed.

9. 9

   To serve top with avocado, cilantro, a squeeze of lime juice and shredded cabbage. Tortilla chips or tostadas make a great pairing.