Pozole Verde con Pollo (Chicken Pozole Verde)
This recipe is based on a recipe by Anya von Bremzen. You can use canned pozole but for best flavor buy prepared, dried pozole.
Servings: 6-8
I N G R E D I E N T S
7 cups reduced salt chicken stock
2 cups water
4 chicken breast halves with bone and skin
1 pound fresh tomatillos, husks removed, sliced in half
1 small white onion, quartered
2 poblano chiles, seeded and cut into quarters
2 serano chiles, seeded and quartered
4 large garlic cloves, peeled and flattened
1/2 cup fresh cilantro, chopped
1 tablespoon dried Mexican oregano
3 - 15oz cans hominy OR 1 1/2lbs prepared dried pozole**
To Use Dried Pozole
f you are using dried pozole then soak the pozole overnight then rinse. Place the pozole in a pot of water and add 1 teaspoon of salt and simmer for about 3 hours. Drain and use in place of the canned pozole.
Garnish
Finely shredded cabbage, sliced radishes, chopped onion, diced avocados, crema (or sour cream) lime wedges and tortilla chips.
I N S T R U C T I O N S
Place water, chicken stock, a couple garlic cloves minced, as well as 1/4 white onion in a large enameled cast iron casserole and bring to a boil. Add chicken breasts skin side down, cover and simmer over low heat until cooked through but still tender about 25 minutes. Transfer chicken to a plate and shred the meat; discard skin and bones. Skim fat from cooking liquid and reserve the liquid.
In a blender combine tomatillos, onion, poblano and jalapeno chiles, garlic, cilantro and Mexican oregano. Pulse until coarsely chopped scraping down the sides. With machine running add 1 cup of the reserved cooking liquid and puree until smooth. Season the mixture with salt and pepper.
Heat oil in a large deep, heavy skillet. Add the tomatillo puree and cook over moderate heat, stirring occasionally until the sauce turns deep green; about 12 minutes.
Pour the sauce into the cooking liquid in the casserole. Add the hominy (pozole) and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cooked just until heated through. Serve the pozole in deep bowls. Pass garnishes.
