Meier’s Mexican Chicken Verde Pozole

2013-05-09
pozole
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:5 h

Submitted by Brent Meier
(West Covina Fire Department)

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. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the chicken broth and puree until smooth. Season the tomatillo puree with salt and pepper.

Step 3

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 4

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 5

*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)

Recipe Type: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

810 views

Related Recipes:
  • loco moco

    LOCO MOCO

Post A Comment