Pozole Verde

Recipe adapted from A Spicy Perspective.

Ingredients:

• 2 TBSP olive oil
• 1 large sweet onion peeled and chopped
• 6-8 garlic cloves, minced
• 6 poblano peppers, seeded and chopped
• 2-3 jalapeno peppers, seeded and chopped (optional for heat)
• 1/2 c. cilantro, chopped
• 1 1/2 lb. tomatillos, peeled and quartered
• 2 bay leaves
• 1 TBSP dried oregano
• 6 c. chicken broth
• 1 rotisserie chicken, shredded
• 2 – 15 oz. cans white hominy, drained and rinsed
• Salt and pepper
• Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

Directions:

1. 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.
2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

Pozole Verde: