CHICKEN POZOLE VERDE

CHICKEN POZOLE VERDE image

Yield 8 people

Number Of Ingredients 14

7 c chicken stock
2 c water
4 chicken breast halves on the bone, with skin
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblando chiles, cored, seeded, and quartered
2 jalapenos, seeded and quartered
4 large garlic cloves, smashed
1/2 c chopped cilantro
1 T oregano leaves
salt and pepper
1 T vegetable oil
Three 15-oz cans hominy, drained
Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips, and lime wedges

Steps:

(1) In a large, enameled cast-iron casserole, bring chicken stock and water to a boil. Add chicken breasts, skin side down; cover and simmer over very low heat until tender and cooked through, about 25 minutes. Trasfer to a plate and shred; discard bones and skin. Skim any fat from cooking liquid and reserve. (2) In blender, combine tomatillos, onion, poblanos, jalapenos, garlic, cilantro, and oregano. Pulse until coarsely chopped, scraping down the side. With machine on, add 1 c of cooking liquid and puree until smooth. Season puree with salt and pepper. (3) In large deep skillet, heat oil until shimmering. Add puree and cook over moderate heat, stirring occasionally, until sauce turns deep green, about 12 minutes. (4) Pour sauce into cooking liquid in casserole. Add hominy and bring to a simmer over moderate heat. Add shredded chicken, season with salt and pepper, and cook until just heated through. Serve in deep bowls, passing lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.