Meier’s Mexican Chicken Verde Pozole

Submitted by Brent Meier

(West Covina Fire Dept.)

Ingredients

• 7 cups chicken stock or low-sodium broth
• 2 Large Precooked Rotisserie Chickens
• 1 pound tomatillos, husked and halved
• 1 small onion, quartered
• 2 poblano chiles—cored, seeded and quartered
• 2 jalapeños, seeded and quartered
• 4 large garlic cloves, smashed
• 1/2 cup chopped cilantro
• 1 tablespoon oregano leaves
• Salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• Three 15-ounce cans of hominy, drained

Method

Step 1

Debone and shred your rotisserie chicken into bit size pieces

Step 2

In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano.

Step 3

Pulse until coarsely chopped, scraping down the side.

Step 4

With the machine on, add 1 cup of the chicken broth and puree until smooth.

Step 5

Season the tomatillo puree with salt and pepper.

Step 6

In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Step 7

Pour the green sauce into the remaining chicken broth in a large pot. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls.

Step 8

*serve with Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges(each in a seperate bowl that your guests can add to the top of their soup)