Chicken Pozole Verde

• doses: Servings: 8 servings
• tempo ativo: 10 minutes
• tempo total: 1 hour 10 minutes

Ingredientes

2 pounds boneless skinless chicken thighs

1 pound tomatillos, husks removed and rinsed

1 large onion, chopped

3 jalapeño peppers, halved (seeds removed if you don't want it spicy)

2 cloves garlic

1 tablespoon dried oregano (Mexican oregano preferred)

1 teaspoon kosher salt

6 cups broth (chicken or vegetable)

1 handful cilantro, stems and leaves

2 (15-ounce) cans white hominy, drained and rinsed

Toppings: lime wedges, sliced radishes, Mexican oregano, thinly shredded cabbage, diced onions, cilantro

Instruções

Cook: In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, garlic, oregano, salt, and broth. Bring to a boil over high heat, reduce heat to low, cover partially, and simmer for 40 minutes until chicken is fall-apart tender.

Shred: Transfer chicken to cutting board and shred with a fork. Set aside.

Blend: Using a large slotted spoon, carefully transfer the cooked tomatillos, onions, jalapenos, and garlic to a large blender. Add in a cup of the cooking liquid and the cilantro, and blend until completely smooth.

Simmer: Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and season with more salt, if necessary.

Serve: Serve with toppings such as fresh lime juice, thinly shredded cabbage, sliced radishes, cilantro, diced onions, and Mexican oregano.

Notas

Storing: Pozole verde can be stored in an airtight container in the fridge for up to 5 days.

Freezing: To freeze, cool pozole in the refrigerator. Once cooled, transfer to a freezer safe container or bag and freeze for up to 3 months.