POZOLE VERDE DE POLLO (CHICKEN POZOLE) | A SPICY PERSPECTIVE

Pozole Verde de Pollo (Chicken Pozole) | A Spicy Perspective image

Provided by @MakeItYours

Number Of Ingredients 14

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2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
6-8 cloves garlic (minced)
6 poblano peppers (seeded and chopped)
2-3 jalapeno peppers (seeded and chopped (optional for heat))
½ cup chopped cilantro
3 pounds boneless chicken thighs
1 ½ pounds tomatillos (peeled and quartered)
2 bay leaves
1 tablespoon dried oregano
6 cups chicken broth or water
2 - 15 ounce cans white hominy (drained and rinsed)
Salt and pepper
Garnishes: (tortilla chips, shredded cabbage, lime wedges, sliced avocado, sliced radishes, chopped cilantro)

Steps:

Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
Place the chicken thighs, tomatillos, bay leaves, oregano, chicken broth, and 1 teaspoon salt.
Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the chicken is soft enough to shred. (Keep the pot covered.)
Remove the chicken thighs, and bay leaves. Use tongs or forks to shred the chicken into small chunks.
Add the shredded chicken back to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, shredded cabbage, sliced avocado, radishes, lime wedges, and cilantro.