Chicken Pozole Verde 21, Native American
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
- 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
In a large stock pot, bring the chicken stock and water to a boil.
Add the chicken, cover and simmer over very low heat for 2 hours.
Transfer the chicken to a plate and shred the meat; discard the bones and skin.
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.
With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
Pour the green sauce into the cooking liquid into stockpot. Add the hominy and bring to a simmer over moderate heat.
Add the shredded chicken to the stew, season with pepper and cook 1 more hour
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.