Green Chicken Pozole Stew

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6 to 8

Full Ingredient List

• 7 cups chicken stock or low-sodium broth
• 2 cups water
• 4 chicken breast halves on the bone, with skin
• 1 pound tomatillos, husked and halved
• 1 small onion, quartered, plus more for serving
• 2 poblano chiles, cored, seeded, and quartered
• 2 jalapeños, seeded and quartered
• 4 large garlic cloves, smashed
• 1/2 cup cilantro, chopped
• 1 tablespoon oregano leaves
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon vegetable oil
• 3 (15-ounce) cans of hominy, drained
• Iceberg lettuce, finely shredded, for serving
• Radish, sliced, for serving
• Onion, chopped, for serving
• Avocado, diced, for serving
• Sour cream, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

Chicken Pozole Verde

Tools and Equipment

• large enameled cast-iron casserole (Buy)
• blender (Buy)
• large deep skillet (Buy)

Ingredients

Instructions

1. Step 1: In a large enameled cast-iron casserole, bring chicken stock and water to a boil. (Tips: Ensure the stock is at a rolling boil before adding the chicken.)
2. Step 2: Add chicken breasts skin side down, cover, and simmer over very low heat until tender and cooked through, about 25 minutes. (Tips: Do not let the liquid come to a boil to prevent toughening the chicken.)
3. Step 3: Skim and discard any fat from the cooking liquid and set the liquid aside. (Tips: Use a slotted spoon or a fat separator for best results.)
4. Step 4: Transfer chicken breasts to a cutting board. Once cool enough to handle, shred the meat and discard bones and skin. (Tips: Use forks or your hands for easier shredding.)
5. Step 5: In a blender, combine tomatillos, quartered onion, poblanos, jalapeños, garlic, cilantro, and oregano. Pulse until coarsely chopped, scraping down sides. (Tips: You may need to do this in batches depending on your blender size.)
6. Step 6: With the blender on, add 1 cup of cooking liquid and puree until smooth. Season with salt and pepper. (Tips: Taste and adjust seasoning as needed.)
7. Step 7: In a large deep skillet, heat vegetable oil until shimmering. Add tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes. (Tips: Stir regularly to avoid sticking.)
8. Step 8: Pour green sauce into the reserved cooking liquid in the casserole. Add hominy and bring to a simmer over moderate heat. Add shredded chicken, season with salt and pepper, and cook until heated through. (Tips: Adjust the thickness of the stew by adding more stock if needed.)
9. Step 9: Serve in deep bowls with lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges as optional garnishes. (Tips: Offer a variety of toppings for guests to customize their bowls.)

Nutritional Information

• Calories: 400
• Protein: 35g
• Fat: 10g
• Carbohydrates: 45g
• Fiber: 8g
• Sugar: 5g

Additional Information

Notes: Using Mexican oregano provides a distinct citrus note that enhances the flavor. Prepare toppings generously as they add essential texture and taste to the dish.

Background: Pozole is a beloved traditional Mexican dish often served on special occasions and communal gatherings. It comes in various forms, with verde distinguished by its green sauce.

Geographic Region: Mexico

Seasonality: Winter

Occasion: Family dinner

Recommended Pairings

• un-oaked white wine
• sparkling water

Tags

Mexican stew chicken hominy pozole dinner comfort food gluten-free spicy