Green Pozole With Chicken
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 9 cups water
- 1 turkish bay leaves or 1/2 california bay leaf
- 1 large white onion, halved lengthwise and thinly sliced
- 6 garlic cloves, chopped
- 2 1⁄2 teaspoons salt
- 3 lbs boneless skinless chicken thighs
- 1⁄2 cup hulled pumpkin seeds (green, not roasted)
- 1 lb tomatillo, husked
- 2 fresh jalapeno chilies, quartered
- 3⁄4 cup chopped fresh cilantro
- 1 teaspoon dried epazote (preferably Mexican) or 1 teaspoon oregano, crumbled (preferably Mexican)
- 2 tablespoons vegetable oil
- 2 (15 ounce) cans white hominy, rinsed and drained
-
Accompaniments
- lime wedges or dried oregano
directions
- Cook chicken.
- Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
- Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
- Transfer chicken to a cutting board to cool.
- Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
- When chicken is cool enough to handle, coarsely shred with your fingers.
- Make sauce while chicken cools.
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff) 6 to 7 minutes.
- Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
- Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
- Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
- Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
- Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.
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RECIPE SUBMITTED BY
tara portee
United States
I have lived in Central Virginia my whole life. Currently I live in Chesterfield County, which is just outside of Richmond. I am a Licensed Clinical Social Worker. I currently work as as an emergency services therapist for one of the local Community Services Boards. I have been married since 2000. My husband works for UPS. Cooking is one of my very favorite hobbies. I just love to read cooking magazines, watch cooking shows, surf the net for cooking web sites, read cook books and of course get into the kitchen. My husband calls me the "mad scientist" when I am in the kitchen. I tend to be a VERY messy cook! I think my favorite cookbook is The Cook's Bible by Christopher Kimball. I have other past times as well. I love to Garden and work out at the gym. If I had a month off I would travel at a leisurely pace to Europe or maybe even Hawaii.<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/taraporter.jpg">