Green Chicken Pozole
This flavorful soup is vibrant and will be your favorite meal for a cold winter night. The soup takes a few hours to bring all of the flavors together so plan accordingly.
Prep time: 15 minutes
Cook time: 2 hours
Servings: 8
Ingredients
1 tablespoon of canola oil or grapeseed oil
1 large yellow onion
6 cloves of garlic
2 teaspoons of cumin
6 cups of chicken bone broth
2 cups of hominy
3 pounds of bonless chicken thighs
2 teaspoons of fresh oregano
1 pound of tomatillos
2 jalapenos
2 passila peppers
1/2 cup of cilantro
Chopped cilantro- topping
Chopped raddish- topping
Crumbled cojita cheese- topping
Pickled jalapenos- topping
Lime wedges- topping
Cooking Instructions
Heat oil in a large sauce pan over medium high heat. Once hot add your diced onion and cook until tender, about three minutes.
Add your minced garlic, cumin and cook for an additional minute.
Move your onion garlic mixture to the edge of the pan. Add an additional teaspoon of oil to the pan. Place your chicken down on the hot pan to give it a quick sear, about one minute per side. Given the size of your pan you may need to work in batches. Once all of the chicken is seared on both sides add all of the chicken back to the pan.
Add the broth, chopped oregano and hominy to the pan. Bring to a boil then reduce to a simmer. Continue to cook on low for about two hours.
While your broth is simmering prepare your peppers. Preheat your broiler. Once the oven is ready place all of the tomatillos, jalapenos and passila peppers on a baking sheet. Place in the broiler for until the peppers are charred.
Once the peppers are fully charred take them out of the oven and let them cool until you are able to use handle them.
Once the peppers are cooled pull off the charged outer layer and discard. Take out any many seeds as you like from the passila peppers and the jalapenos. We love the heat so I tend to leave the jalapeno seeds on.
Throw all of the peppers into a blender with lime juice and cilantro.
Add your green sauce to the soup and stir. Try to give the soup about an hour with the green sauce to properly meld the flavors.
After the two hours are over remove the chicken from the broth and shred. Add the shredded chicken back to the soup.
Add your preferred toppings and serve!
