Pozole Verde

Name: Pozole Verde
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 5
Cuisine: Mexican
Ingredients: 3 large poblano peppers (3/4 lb); 1 lb tomatillos (husk removed and rinsed); 1 large yellow onion (skin removed, quartered); 2 jalapeños (1 if heat sensitive); 2 lbs boneless skinless chicken thighs; 5 garlic cloves (minced); 1 tsp oregano; 1/4 tsp cumin; 2 cans white hominy; 5 cups chicken broth; 1 small-medium bunch of cilantro (thoroughly washed, torn in the middle bottom half discarded.); olive oil; cabbage; raddish; cilantro leaves; lime

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This Pozole Verde is hearty and filling, with bold slightly smoky chili flavor and a hint of tang from the tomatillos.

40 min

cook 35 min

Mexican

Ingredients

Instructions

Preheat the oven to 400℉
Add the whole poblano peppers, jalapeños, quartered onions, and tomatillos. drizzle with olive oil, a pinch of salt and toss to coat and spread evenly on the pan keeping the tomatillos stem side down.
Roast for 25 minutes turning over the peppers and onions midway. When this is done remove and allow to cool for at least 5 minutes.
While roasting, start the stew. Begin by drizzling 1 tbsp of olive oil in a soup pot or dutch oven over medium heat. While the oil heats, season each side of the chicken thighs with a pinch of salt and place them in the pot. Sear both sides for 3 minutes.
Add the minced garlic, oregano, and cumin. Toss everything together and cook for 2–3 minutes, until the garlic softens and becomes fragrant.
Add the hominy and chicken broth to the pot. Cover and simmer for 20 minutes.
While the stew is simmering remove the skins, stems, and seeds off the roasted peppers, jalapeños, and tomatillos. Place the peppers, onions, jalapeños, and tomatillos in a blender with the residual juices and cilantro. Blend until smooth.
Once the stew is done simmering for 20 minutes, shred the chicken. IF there is a over abundance of oil rising to the top skim off half. Add the chicken back in and purée.
Season with salt to taste. Cook for another 5 minutes. Serve as is, or top with sliced radishes, chopped cabbage, extra cilantro, and a wedge of lime.