Pozole Verde is a hominy-based Mexican stew traditionally made with chicken and hominy in a green chile broth.
- 7 cups chicken stock
- 2 cups water
- 4 boneless chicken breasts, halved
- 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 oz.) 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.
- 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 with the chicken.
- Add the hominy and bring to a simmer over moderate heat, season with salt and pepper and cook just until heated through.