Chicken Pozole Verde

1. 1

   For Sauce: Char poblano peppers directly over a gas flame or under the broiler, turning as needed until the skin is blistered and blackened all over. Use tongs to move the roasted peppers to a bowl and cover with plastic wrap so they steam. After 10 minutes, remove the plastic. Under cool running water, rub off the charred skin with clean hands. Discard the seeds.

2. 2

   Set a large skillet over medium-high heat; add tomatillos, jalapeño peppers, green bell pepper, onion, and garlic. Lightly toast, turning often, until fragrant and just starting to deepen in color. Remove the tomatillo mixture from the skillet.

3. 3

   Meanwhile, place pepitas in a small skillet over medium-high heat. Toast lightly, stirring constantly with a spoon, until golden brown; take off the heat.

4. 4

   Put the roasted peppers, tomato mixture, toasted pepitas, cilantro, salt, and water into a blender jar. Blend until smooth.

5. 5

   Heat oil for 1 minute in a large saucepan over medium heat, then pour in the blended sauce. Cook the sauce for 8 to 10 minutes, stirring constantly.

6. 6

   For Soup: Combine hominy, chicken, onion, garlic, bay leaves, marjoram, oregano, thyme, chicken bouillon, and water in a large stock pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the chicken is no longer pink in the center and the juices run clear, 45 to 50 minutes. Skim off any foam or fat that rises during simmering. An instant-read thermometer inserted near the center of the chicken should read 165 degrees F (74 degrees C).

7. 7

   Use tongs to transfer the chicken to a plate and let it cool. Discard the onion, garlic head, bay leaves, and thyme sprigs. Reserve the stock as the base for the soup.

8. 8

   When the chicken is cool enough to handle, shred the meat with two forks. Set aside.

9. 9

   As the chicken cools, use a glass measuring cup to scoop about 1/2 cup hominy with a little stock. Pour into a blender pitcher and blend until smooth. Stir this mixture back into the pot with the broth to thicken the pozole.

10. 10

    Add the tomatillo mixture to the soup. Cook 10 minutes more to let the flavors meld. Taste; add more salt or chicken bouillon powder if needed, and add more water if you want a thinner pozole.

11. 11

    Turn off the heat and stir in the shredded chicken.

12. 12

    To garnish: sprinkle the soup with oregano and piquín pepper. Top with lettuce, onion, and radishes. Spread tostadas with Mexican crema to serve alongside.

• Calories 1002.0 kcal High
• Protein 44.02 g Good Source
• Carbs 139.8 g Moderate
• Total Fat 32.77 g High
• Saturated Fat 7.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 65.25 mg High
• Sodium 1568.1 mg High
• Fiber 26.08 g Good Source
• Sugar 18.91 g High
• Added Sugar 1.84 g Low Source
• Calcium 361.73 mg Good Source
• Iron 11.05 mg Good Source
• Potassium 1294.99 mg Good Source
• Vitamin A 364.35 mcg_rae Good Source
• Vitamin C 101.7 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅