Chicken Pozole Verde
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Equipment List
- 8 qt stockpot
- Blender or food processor
- Collander
Ingredients
- 2 Tbsp olive oil
- 1 lb tomatillos- husked and halved
- 1 small onion- quartered
- 2 poblano chiles- cored, seeded and quartered
- 2 jalapenos- optional if you like heat
- 4 garlic cloves
- 1/2 c cilantro- chopped
- 7 c chicken stock
- 3-4 chicken breast fillets- season with salt and pepper
- 1 can hominy- drained (15 oz can)
- salt- to taste
- pepper- to taste
- Garnish
- Cabbage- finely sliced
- radishes- sliced
- onion- chopped
- avocado- diced
- lime wedges
- tortilla chips or fresh tortilla
Preparation Instructions
- Measure and prepare ingredients. Set aside.
- In a collander, rinse the hominy.
- Cut ingredients.
- Have blender or food processor nearby because you will be blending seared tomatillos, poblanos, onion garlic and cilantro during the recipe.
- In recipe you will be shredding chicken too.
Cooking Instructions
- Preheat to 391°F
- Add 2 Tbsp olive oil to pan
- Add onions, tomatillos, poblano and jalapenos
- Stir ingredients
- Stir ingredients
- Remove skillet from stovetop and replace with stock pot
- While stovetop is heating up, place tomotillos, poblano, jalapeno, onion plus cilantro and lime juice in the blender. Blend till smooth. Set aside.
- Add 3-4 chicken breast fillets to pan
- Flip ingredients
- Add 7 c chicken stock to pan
- Bring to a boil
- Take out the chicken and shred it. Set aside.
- Add 1 can hominy to pan
- Add shredded chicken
- Bring to a boil
- Remove from heat.
Finishing Instructions
- Serve in a bowl.
- Garnish with cabbage, avocado, cilantro, onion, radish, tortilla chips, tortillas and/or lime wedges.