Chicken Pozole Verde 21, Native American

30m
Prep Time
3h
Cook Time
3h 30m
Ready In


""

Original recipe yields 8 servings
OK
  • TOPPING

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.

Related

1 Reviews

ellie

This is very very good pozole! The toppings were good too! Made as directed. Thanks for sharing!

5.0

review by:
(24 Dec 2015)