Chicken Posole Verde

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 7 cups chicken stock
• 2 cups water
• 4 boneless chicken breasts, halves
• 1 lb tomatillo, husked and halved
• 1 small onion, quartered
• 2 poblano chiles (cored, seeded and quartered)
• 2 jalapenos, seeded and quartered
• 4 large garlic cloves, smashed
• 1/2 cup cilantro, chopped
• 1 tablespoon oregano leaves
• salt & freshly ground black pepper
• 1 tablespoon vegetable oil
• 3 (15 ounce) cans hominy, drained

Recipe

• 1 in a large pot bring the chicken stock and water to a boil. add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes. transfer the chicken breasts to a plate and shred the meat.
• 2 in a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. pulse until coarsely chopped; stopping occasionally and scraping down the side. with the machine on, add 1 cup of the broth and puree until smooth. season with salt and pepper.
• 3 in a large deep skillet, heat the vegetable oil until shimmering. add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
• 4 pour the green sauce into the broth in the casserole. 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.
• 5 serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. we just usually eat it with a sprinkling of tortilla strips.