Chicken Pozole Verde
Indulge in a comforting bowl of Chicken Pozole Verde, a robust soup featuring tender shredded chicken, zesty roasted tomatillos, fresh cilantro, and a kick of chiles. Customize it with your preferred garnishes for a delightful finish!
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Ingredients
- 5 cups low-sodium chicken broth
- 3/4 teaspoon kosher salt
- 5 whole cloves garlic
- 1 poblano pepper
- 2 cups tomatillos
- ½ tablespoon cumin
- 1 cup cilantro
- 2 cups baby spinach
- 1 tablespoon olive oil
- 2 15.5 oz cans hominy
- optional 1 sliced avocado, sliced radishes, shredded cabbage, sour cream, tortilla chips
- 3 boneless skinless chicken thighs
- 2 cups onion
- 2 dry bay leaves
Equipment Needed
- large pot
- sheet pan
Instructions
- 1
In a spacious pot, combine the chicken, half of an onion, two cloves of garlic, chicken stock, bay leaves, and salt. Heat the mixture until it reaches a boil, then lower the heat to maintain a gentle simmer. Cover the pot and let it cook for 30 minutes, skimming off any foam that rises to the surface, until the chicken is tender.
- 2
Once cooked, take out the chicken, shred it into pieces, and set it aside. Discard the bay leaves and use a slotted spoon to transfer the onions and garlic into a blender.
- 3
In the meantime, preheat your broiler and adjust the oven rack so it is about 6 inches from the heat source. Arrange the tomatillos, peppers, onion, and garlic on a baking sheet lined with foil for easier cleanup, and sprinkle everything lightly with salt. Drizzle with olive oil to coat.
- 4
Broil the vegetables for 5-6 minutes, watching them closely. When the tomatillos and peppers are charred and blistered, and the onion has softened, flip them over and broil for an additional 3-4 minutes. Remove from the oven once all the vegetables are charred and tender.
- 5
Add the broiled vegetables to the blender along with fresh cilantro, spinach, cumin, and one cup of the broth. Blend the mixture until it reaches a smooth consistency.
- 6
Incorporate the green sauce, hominy, and shredded chicken back into the broth. Bring the mixture to a simmer and let it cook for 5 to 10 minutes, allowing the flavors to combine. Taste and adjust the salt as necessary.
- 7
Serve the pozole in large shallow bowls, garnishing with cilantro and any optional toppings you prefer. For added crunch, offer tortilla chips on the side if desired.