Ingredients
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7 cups chicken stock
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2 cups water
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4 boneless chicken breasts, halves
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1 small onion, quartered
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2 poblano chiles (cored, seeded and quartered)
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4 large garlic cloves, smashed
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1/2 cup cilantro, chopped
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1 tablespoon oregano leaves
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salt & freshly ground black pepper
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1 tablespoon vegetable oil
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3 (15 ounce) cans white hominy, drained
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2 jalapenos, seeded and quartered
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1 lb tomatillo, husked and halved
Instructions
- In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat.
- In a blender or food processor combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. Season with salt and pepper.
- In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes.
- Pour the green sauce into the broth in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
- Serve the pozole in deep bowls, topping with onion, avocado, sour cream, tortilla chips and lime wedges if desired. We just usually eat it with a sprinkling of tortilla strips.