Chicken Posole Verde
Servings: 6
Ingredients
- 1 large onion chopped
- 1 pound tomatillos husked, stemmed, washed and halved
- 1 anaheim chili seeds discarded, quartered
- 1 jalapeño seeds discarded, halved (leave seeds if you like it hot)
- 2 garlic cloves
- ¾ cup fresh cilantro divided
- 2 pounds boneless skinless chicken breasts, diced
- 1 teaspoon dried oregano
- 2 ½ teaspoons sea salt divided
- freshly ground black pepper to taste
- 2 Tablespoons unrefined cold pressed, extra virgin olive oil
- 4 cups chicken stock preferably homemade
- 3 ½ cups cooked hominy* or 1 29-ounce can drained and rinsed
- Suggested garnishes: cubed avocado sliced radishes, shredded romaine or green cabbage, cilantro, Cotija or crumbled feta, and/or tortilla chips (optional)
Instructions
- Combine onion and tomatillos in a medium saucepan with 1 cup of water. Bring to a boil, lower to a simmer, and cook, covered until vegetables are tender, about 10 minutes. Drain.
- Transfer vegetables to a blender with the chilis, garlic, ½ cup cilantro and 1 ½ teaspoons sea salt and puree until smooth.
- Season the chicken with oregano and 1 teaspoon salt and pepper to taste. Set aside.
- Heat oil in a large saucepan over medium heat. Pour puree into the pan and lower heat to medium low. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Chop the remaining ¼ cup fresh cilantro and stir into the pot. Taste for seasoning.
- Serve posole with suggested garnishes.
Notes
*To cook dry hominy, soak in lots of water 6 hours or overnight. Drain and cook in a pot with fresh water. Bring to a boil, lower heat to a simmer, and cook for about 90 minutes to 2 hours or until tender. Drain and it is now ready to use.