SPICY CHICKEN POZOLE

Spicy Chicken Pozole image

Provided by Sherri Williams

Time 1h30m

Number Of Ingredients 12

6 skinless chicken thighs
2 1/2 c chicken stock
1/2 lb lb fat back, cut into small chunks
1 large onion cut into chunks
1 large poblano pepper, cut into chunks
3/4 lb tomatillos, quartered
5 medium garlic cloves, chopped
20 oz can of hominy
7 oz chipotle peppers in adobo sauce (use as much or little)
2 Tbsp cumin, ground
1/4 c cilantro, chopped
salt and pepper to taste

Steps:

1. In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
2. Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
3. Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
4. Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It's your choice.