Ingredients
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7 cups chicken stock
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2 cups water
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4 chicken breast halves on the bone, with skin
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1 pound tomatillos, husked and halved
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1 small onion, quartered
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2 poblano chiles, cored, seeded, and quartered
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2 jalapeños, seeded and quartered
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4 large garlic cloves, peeled and smashed
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1/2 cup chopped cilantro
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1 tablespoon dried Mexican oregano (see side for substitutes)
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1 tablespoon vegetable oil
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2 (15-ounce) cans of Hominy, drained
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salt and pepper, to taste
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garnish
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avocado, cubes or slices (2-3 per person)
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thinly sliced radishes (2-3 per person)
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thinly sliced onion, (2-3 slices per person)
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roughly chopped romaine or iceberg lettuce
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sour cream, serving bowl on side
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tortilla chips, serving bowl on side- you can also add regular tortillas to the mix
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lime wedges, estimate a few per each serving
Directions
1
Done
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In a large pot, bring the chicken stock and water to a boil. |
2
Done
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Add the chicken breasts, skin side down, cover, and simmer over very low heat until they're tender and cooked through, about 25 minutes. You don't have to have the skin but it adds more flavor to the broth. |
3
Done
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Transfer the chicken breasts to a plate and, once cool enough to handle, shred the meat; discard the bones and skin. |
4
Done
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Skim and discard any fat from the broth and set aside. |
5
Done
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In a blender, combine the tomatillos with the onion, poblanos, jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides. |
6
Done
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Add 1 cup of the broth and puree until smooth. Taste and season the tomatillo puree with salt and pepper. |
7
Done
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In a large, deep saute pan, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10-12 minutes. |
8
Done
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Pour the green sauce into the chicken broth. Add the hominy and bring to a simmer over moderate heat. |
9
Done
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Add the shredded chicken to the pot, season with salt and pepper, tasting to adjust, and cook until well heated. |
10
Done
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Serve the Pozole in soup bowls allowing each person to add garnish of their choice- though a bit of everything is the best! |