Green Chicken Pozole

Ingredients

• 1.5 lb chicken thighs
• 2 cans (15 oz each) hominy
• 2 medium carrots
• 1 lb tomatillos
• 1 medium onion
• 1 bunch cilantro
• 4 cups chicken broth
• 1 tsp salt

Instructions

1. 1

   In a large pot, add the 1.5 lb chicken thighs and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 20 minutes.

2. 2

   While chicken cooks, remove papery husks from 1 lb tomatillos and rinse. Place tomatillos and 1 onion (halved) in a dry skillet over medium-high heat; char until blistered and softened, about 8 minutes.

3. 3

   Transfer charred tomatillos and onion to a blender. Add half the cilantro (stems and leaves) and 1/2 tsp salt. Blend until smooth, about 1 minute.

4. 4

   Remove chicken from broth and shred with two forks. Discard bones and return shredded chicken to the pot.

5. 5

   Add the blended green sauce, 2 cans hominy (drained and rinsed), and 2 carrots (peeled and diced) to the pot. Stir to combine.

6. 6

   Simmer over medium heat until carrots are tender and flavors meld, about 15 minutes. Season with remaining 1/2 tsp salt to taste.

7. 7

   Ladle into bowls and garnish with remaining cilantro leaves. Serve hot.

Tools you’ll need

• large pot
• skillet
• blender
• two forks

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