Chicken Pozole Verde

Chicken Pozole Verde

Ingredients:

**For the Broth:**
– 1 whole chicken (about 3-4 pounds), cut into pieces
– 12 cups water
– 1 onion, quartered
– 4 cloves garlic
– 2 bay leaves
– Salt to taste

**For the Pozole Verde:**
– 2 pounds tomatillos, husked and rinsed
– 2 poblano peppers
– 1-2 jalapeño peppers (optional, for extra heat)
– 1 bunch of cilantro
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 tablespoon dried oregano
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 6 cups chicken broth (from the cooked chicken)
– 2 cans (15 ounces each) hominy, drained and rinsed
– Salt and pepper to taste

**For Garnishing:**
– Shredded cabbage
– Sliced radishes
– Diced avocado
– Chopped cilantro
– Lime wedges
– Tortilla chips

Instructions:

1. **Prepare the Broth:**
– In a large pot, combine the chicken pieces, water, onion, garlic, bay leaves, and salt.
– Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chicken is cooked through and tender.
– Remove the chicken from the broth and let it cool. Shred the meat and set aside.
– Strain the broth and reserve 6 cups for the pozole.

2. **Roast the Vegetables:**
– Preheat your oven’s broiler.
– Place the tomatillos, poblano peppers, and jalapeños on a baking sheet. Broil until they are charred and blistered, turning occasionally, about 8-10 minutes.
– Remove from the oven and let cool. Peel off the charred skins and remove the seeds from the peppers.

3. **Make the Verde Sauce:**
– In a blender, combine the roasted tomatillos, peppers, cilantro, chopped onion, garlic, oregano, cumin, and coriander. Blend until smooth.

4. **Cook the Pozole Verde:**
– In a large pot, heat a bit of oil over medium heat. Add the verde sauce and cook for about 10 minutes, stirring occasionally.
– Add the reserved chicken broth and bring to a simmer.
– Stir in the shredded chicken and hominy. Simmer for another 20-30 minutes to allow the flavors to meld. Season with salt and pepper to taste.

5. **Serve:**
– Ladle the pozole into bowls and garnish with shredded cabbage, sliced radishes, diced avocado, chopped cilantro, and lime wedges.
– Serve with tortilla chips on the side.

Enjoy your delicious and comforting Chicken Pozole Verde!