Chicken Pozole Verde 21, Native American
Recipe: #18808
May 04, 2015
Categories: Dinner, Main Dish, Soups and Stews, Poultry, Chicken, Vegetables, Mexican, Native American, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Blender, Gluten-Free, No Eggs, Non-Dairy, Whole Chicken, Spicy more
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Original recipe yields 8 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (725.9 g)
- Calories 981.5
- Total Fat - 47.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 609.1 mg
- Sodium - 1070.3 mg
- Total Carbohydrate - 89.7 g
- Dietary Fiber - 18.4 g
- Sugars - 5.7 g
- Protein - 55.7 g
- Calcium - 326.8 mg
- Iron - 12.7 mg
- Vitamin C - 48 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large stock pot, bring the chicken stock and water to a boil.
Step 2
Add the chicken, cover and simmer over very low heat for 2 hours.
Step 3
Transfer the chicken to a plate and shred the meat; discard the bones and skin.
Step 4
In a blender,combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side.
Step 5
With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
Step 6
Pour the green sauce into the cooking liquid into stockpot. Add the hominy and bring to a simmer over moderate heat.
Step 7
Add the shredded chicken to the stew, season with pepper and cook 1 more hour
Step 8
Serve the pozole in deep bowls, passing the radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
Tips & Variations
No special items needed.
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