Chicken Pozole Verde
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 6 cups chicken broth
- 1 tablespoon dried oregano
- 1 large onion (chopped)
- 1 teaspoon coarse sea salt
- 2 pounds boneless chicken thighs (skin removed)
- 1 pound tomatillos (husked and washed)
- 3 jalapeã±o peppers (seeded and chopped (or keep the seeds if you like it spicy))
- 1 large handful fresh cilantro (stems and leaves)
- 1 28-ounce can white hominy (drained and rinsed)
- to serve: limes radishes, jalapeã±os, cilantro, oregano
- Carbohydrate 7.60744906813815 g
- Cholesterol 920 mg
- Fat 185.644090362355 g
- Fiber 2.36470915691321 g
- Protein 229.381247792024 g
- Saturated Fat 53.003022232389 g
- Serving Size 1 1 servings (2 heaping cups each) (1490g)
- Sodium 1249.68098728337 mg
- Sugar 5.24273991122494 g
- Trans Fat 15.9711700705536 g
- Calories 2676 calories
In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender. Transfer chicken to cutting board and shred with a fork. Set aside. Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth. Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary. Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.
