TRY SOMETHING NEW THIS CHRISTMAS
Chicken Pozole Verde
• 2 LBS BONELESS SKINLESS CHICKEN THIGH
• 1 LB TOMATILLOS, HUSKED AND WASHED
• 1 LARGE ONION, CHOPPED
• 3 JALAPEÑO PEPPERS, HALVED
SEEDS REMOVED IF YOU DON’T WANT IT SPICY
• 2 CLOVES GARLIC
• 6 CUPS BROTH, CHICKEN OR VEGETABLE
• 1 TBSP DRIED MEXICAN OREGANO
• 1 TSP KOSHER SALT
• HANDFUL CILANTRO, STEMS & LEAVES
• 1 - 30 OZ CANS WHITE HOMINY, DRAINED AND RINSED
TOPPINGS: LIME WEDGES, SLICED RADISHES, MEXICAN OREGANO, THINLY
SHREDDED CABBAGE, DICED ONIONS, CILANTRO
1. IN A LARGE POT OR DUTCH OVEN, ADD CHICKEN THIGHS, TOMATILLOS, ONION, JALAPEÑOS, CHICKEN BROTH, OREGANO
AND SALT. PLACE OVER HIGH HEAT AND BRING TO A BOIL. REDUCE HEAT TO SIMMER AND COVER PARTIALLY. COOK FOR 40
MINUTES, UNTIL CHICKEN IS FALL-APART TENDER.
2. TRANSFER CHICKEN TO CUTTING BOARD AND SHRED WITH A FORK. SET ASIDE.
3. USING A LARGE SLOTTED SPOON, PLACE THE COOKED TOMATILLOS, ONIONS AND JALAPENOS IN A LARGE BLENDER. ADD
A LARGE HANDFUL OF FRESH CILANTRO, A CUP OR SO OF THE COOKING LIQUID AND PUREE UNTIL COMPLETELY SMOOTH.
4. ADD THE SHREDDED CHICKEN, PUREED VEGGIES AND HOMINY INTO THE LARGE POT. STIR AND COOK OVER MEDIUM-HIGH
HEAT FOR 15 MINUTES UNCOVERED. TASTE AND SEASON WITH SALT AS NECESSARY.
5. SERVE WITH TOPPINGS OF YOUR CHOICE.
*Orozco-Moore, Isabel. “Chicken Pozole Verde.” isabel Eats. Elite Cafemedia Food, 27 November 2017. Web. 3 November 2022.
$2.49
Bush’s White or
Golden Hominy
30 oz.
$4.29
Bush’s White or
Golden Hominy
108 oz.
POSOLE IS AS
MUCH ABOUT THE
SOUP AS IT IS THE
ABOUT THE TOPPINGS
- PILE THEM ON MAKE
IT YOUR OWN!
