Chicken Posole Verde
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and diced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
6 cups chicken broth or stock
3 cups cooked shredded chicken
2 cans white hominy, drained and rinsed
1 can diced green chiles, drained
1/2 cup chopped fresh cilantro leaves
Juice of one lime
Directions
Put the chicken in a 4-quart saucepan and cover with the chicken broth. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chicken is cooked through , 10 to 12 minutes. Remove from the heat, transfer the chicken to a cutting board, and reserve the broth in the pan. Meanwhile, position a rack 4 to 6 inches below the broiler and heat the broiler on high. On a large rimmed baking sheet, toss the tomatillos, poblanos, onion, jalapeño, and garlic with the oil. Broil for 5 to 6 minutes, flip, and broil until the vegetables are charred and the tomatillos look soft, another 5 to 6 minutes. Set aside to cool briefly. When cool enough to handle, peel the onion and garlic, peel and seed the poblanos, and seed the jalapeño. Transfer to a food processor along with the tomatillos and any juices from the baking sheet. Add the cilantro and pulse until the vegetables are roughly chopped, 10 to 12 pulses. Transfer to the saucepan, and bring to a simmer over medium heat. Cut the chicken into bite-size pieces. Add the chicken, hominy, and 1-1/2 tsp. salt to the saucepan. Increase the heat to high and bring to a gentle boil. Thin with the reserved broth or water, if you like, and season to taste with salt. Serve topped with chopped cilantro and one or more of the other garnishes, if you like.
