POZOLE VERDE CON POLLO (GREEN CHICKEN-AND-HOMINY STEW)

Pozole Verde con Pollo (Green Chicken-and-Hominy Stew) image

Provided by Rick Martinez

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons bacon fat, lard or olive oil
2 large poblano chiles (367 grams), stemmed, seeded and roughly chopped
3 large jalapenos (80 grams), stemmed, seeded and roughly chopped
1 large bunch scallions (187 grams), roughly chopped, green and white parts kept separate
1/2 cup pepitas (65 grams)
4 cloves garlic, lightly crushed
3 tablespoons Diamond Crystal kosher salt (24 grams) or 1 tablespoon plus 1 teaspoon Morton kosher salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon allspice berries
7 medium tomatillos (500 grams), husked, rinsed and roughly chopped
6 cups low-sodium chicken broth
Two 15-ounce cans white hominy, drained and rinsed
1 medium bunch cilantro (50 grams), roughly chopped
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups total)
Sliced onion, sliced radish, sliced avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

Steps:

Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapenos, scallion whites, pepitas, garlic, salt, cumin, coriander and allspice. Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.
Remove from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the mixture to the pot and add the hominy. Place over high heat, bring to a boil, reduce the heat to medium-low, cover and simmer until the flavors come together, about 30 minutes.
Meanwhile, combine the cilantro, scallion greens and 2 cups of water in the blender (you don't
need to rinse it out!) and puree until completely smooth.
Add the chicken and the cilantro puree to the stew, remove it from the heat and stir to combine. Let sit until the chicken is heated through. Serve the pozole with sliced onion, sliced radish, sliced avocado, crushed chicharrones, oregano and lime wedges.