Ingredients
- 7 cups chicken stock
- 2 cups water
- 1 (4 pound) whole chicken
- 1 pound tomatillos (husked and halved)
- 1 (8 ounce) yellow onion (quartered)
- 2 poblano chiles (cored, seeded and quartered)
- 2 jalapeños, seeded and quartered
- 4 garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- 1 teaspoon freshly ground black pepper
- 1 tablespoon oil (vegetable oil)
- 3 cans (15 ounce) hominy (drained)
- TOPPING
- 8 radishes, sliced
- 1/2 cup chopped (4 ounces) yellow onion
- 2 diced (1 pound) avocado
- 1/2 cup sour cream,
- 1 cup tortilla chips
- 8 lime wedges, for serving
How to Make
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Step 1: In a large stock pot, bring the chicken stock and water to a boil.
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Step 2: Add the chicken, cover and simmer over very low heat for 2 hours.
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Step 3: Transfer the chicken to a plate and shred the meat; discard the bones and skin.
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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.
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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.
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Step 6: Pour the green sauce into the cooking liquid into stockpot. Add the hominy and bring to a simmer over moderate heat.
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Step 7: Add the shredded chicken to the stew, season with pepper and cook 1 more hour
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Step 8: Serve the pozole in deep bowls, passing the radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.
We hope you enjoy this recipe!
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