Prep 15 mins
Cook 45 mins
It is more authentic using chicken breast halves with bones and skin but I wanted to lighten it up a bit. You can top with finely chopped onion, diced avocado, sour cream, tortilla chips and lime wedges- if desired.
- 7 cups chicken stock
- 2 cups water
- 4 boneless chicken breasts, halves
- 1 lb tomatillo, husked and halved
- 1 small onion, quartered
- 2 poblano chiles (cored, seeded and quartered)
- 2 jalapenos, seeded and quartered
- 4 large garlic cloves, smashed
- 1⁄2 cup cilantro, chopped
- 1 tablespoon oregano leaves
- salt & freshly ground black pepper
- 1 tablespoon vegetable oil
- 3 (15 ounce) cans white hominy, drained
- 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.