Description
Hominy, chicken and fresh chiles combine in this Mexican Pozole Verde recipe.
Ingredients
Units
Scale
- 1 cup dried Hominy
- 1/2 cup pumpkin seeds
- 2.5 to 3 lbs Chicken thighs
- 1 Onion, chopped
- 4 Tomatillos, chopped
- 2 Serranos, chopped
- 1 Morita, cut into thirds
- 4 Poblanos, seeds and peels remove, divided.
- 1 Anaheim Pepper, seeds and peel removed
- 1 Tbs Epazote
- 2 Tbs Mexican Oregano
- 6 cups Chicken Broth
- 1/2 cup Cilantro Leaves
Instructions
- Put the dried hominy in a pan and cover with water. Let soak overnight. Strain the water off, add new water to cover and let simmer for 90 minutes. Strain off any extra water.
- Put the pumpkin seeds in a stock pot over medium heat and toast for four minutes until they start to pop and turn brown. Transfer to a bowl.
- Put the chicken thighs in the stock pot. Add the onion, tomatillos, serranos, morita, 2 poblanos and the anaheim pepper.
- Add epazote and Mexican oregano and add the chicken broth. Bring to a boil, reduce heat and let simmer for 40 minutes.
- Remove the chicken to a plate. When cool, shred the chicken, discarding bones and skin.
- Strain the broth through a fine mesh strainer, reserving both the solids and the broth.
- Put the solids in a blender. Add the toasted pumpkin seeds and cilantro. Blend until smooth.
- Put the stock pot back on the burner over medium heat. Skim 3 Tablespoons of fat off the chicken broth and cook it in the stock pot until it turns brown and starts to stick to the pot.
- Add the contents of the blender to the pot and saute for 30 seconds, stirring continuously.
- Pour the chicken broth into the pot and stir well.
- Add the hominy, shredded chicken and the two reserved poblanos, cut into bite size pieces. Stir and let simmer for one hour.
