Chicken Pozole Verde

It’s sweater weather! As soon as the air turns crisp and the leaves start to turn, I’m all about soups, stews and any other food that begins with an S that warms you up. Here’s a fall/winter favorite…chicken pozole verde. I’ve yet to make a pozole rojo as I can’t tear myself away from this one. Super easy. Super tasty. Paired with a playlist of my favorite fall releases.

Chicken Pozole Verde
Serves 4
Adapted from Food and Wine

3 1/2 cups chicken stock
1 cup water
2 boneless, skinless chicken breasts
1/2 lb tomatillos, husked and halved
1/2 onion, quartered
1 poblano chile, cored, seeded and roughly chopped
1 jalapeno, seeded and roughly chopped
2 garlic cloves
1/4 cup cilantro
1/2 tablespoon oregano leaves
salt and pepper
1 tablespoon vegetable oil
28 oz can of hominy, drained
Toppings of your choice (sliced radishes, avocado, tortilla chips, sour cream, lettuce, onion)

  • In a dutch oven or large saucepan, bring the stock and 1/2 cup of water to a boil. Add chicken breasts,cover and simmer for 20 minutes. Transfer chicken to a bowl and shred or transfer to a cutting board and dice chicken.
  • In a blender, add the remaining 1/2 cup of water, tomatillos, onion, poblano, jalapeno, garlic, cilantro and oregano. Puree mixture and salt and pepper to taste.
  • In a deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and simmer, stirring occasionally, until the color turns a deep green (roughly 10-12 minutes).
  • Pour the tomatillo puree into the stock. Add the chicken and hominy and bring to a simmer until heated through. Add your preferred toppings.

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