Pozole Verde (Mexican Hominy and Chicken)

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READY IN: 2hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse nixtamal thoroughly in a strainer.
  • Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
  • Simmer gently, loosely covered about 2 hours, or until tender.
  • Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
  • While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
  • Bring chicken to boil, reduce heat, cover and simmer 1 hour.
  • Strain and measure broth, adding water if necessary to equal 8 cups.
  • Shred meat, discarding skin and bones.
  • Set aside broth and chicken.
  • When nixtamal is tender, remove it to bowl.
  • Rinse the pot and return cooked nixtamal to pot.
  • Wash poblano chiles and discard stems and seeds.
  • Cut into chunks.
  • Wash cilantro and cut off tips of stems.
  • Place chiles and cilantro in blender with a cup of water and whirl.
  • Slice one of the onions.
  • Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
  • Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
  • Add chicken and cook 15 more minutes.
  • Dice remaining onion and place in small bowl.
  • Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
  • To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.
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