Start out your celebration with a flavorful bowl of Pozole. Pozole (also spelled posole) is a Mexican stew traditionally made with pork and hominy covered in a tasty broth. There are countless variations with one ingredient always present, Hominy. Hominy – it’s a type of maize found in the Hispanic food section of your grocery store. This verde version blends tomatillos, poblanos, onion, jalapeno, lime and cilantro. Simply combine that mixture then add chicken, broth and Hominy….that’s it!! Happy Cinco de Mayo!!
For additional menu ideas check out: Salsa Verde Chicken Enchiladas with Pineapple Avocado Topper, Mexican Street Corn Appetizer, Black Bean Soup with Guacamole and Chips, Fish Tacos with Chipotle and Avocado Cream.
Pozole Verde de Pollo
Makes 2 quarts
1 1/2 quarts chicken stock
2 boneless skinless chicken thighs
2 boneless, skinless chicken breasts
1 pound tomatillos, husked and quartered
3 garlic cloves
2 roasted poblano peppers, seeded
1 medium yellow onion, quartered
1 jalapeno pepper, halved and seeded
2 limes, juiced
1 bunch cilantro
1 (28 ounce) can hominy, drained
Salt and pepper to taste
garnishes suggestions:
shredded green cabbage
diced onion
minced cilantro
matchstick cut radishes
minced oregano
lime wedges
Pour stock into a large pot, season with salt and pepper and simmer. Season chicken all the chicken with salt and pepper and add chicken thighs to the pot and poach. After 5 minutes, add chicken breasts and continue to poach until chicken has cooked through, 12 to 15 minutes. Remove chicken from pot and shred once cool enough to handle. Reserve stock.
Place tomatillos, garlic, poblano peppers, yellow onion, jalapeno, lime juice, and cilantro into a blender and puree until smooth.
Pour mixture into a heavy bottom skillet and simmer for about 20 minutes, stirring occasionally. Season with salt and pepper.
Stir puree into reserved stock and simmer.
Add shredded chicken and hominy and continue to simmer for about 10 minutes. Adjust seasonings and serve with array of garnishes.
Adapted from: Spoon Fork Bacon
