Chicken Pozole verde


Chicken Pozole verde

Chicken Pozole verde

You can use pork or chicken
I boiled 8-9 chicken thighs with skin and bone in water and chicken broth. Add whole onion, head of garlic, and a bay leaf. Boil until the chicken is falling off bone. Remove the bone and shred the chicken.
I fire-roasted 3 Anaheim peppers and set them in a bag to steam. When they’re done remove the charred skin.
Then I boiled half an onion, 10-13 tomatillos, and 3 jalapeños. When the skin from the tomatillos turn pale green remove all boiled ingredients and Add to a high-speed blender with 1 bunch of cilantro, salt, chicken knorr, a pinch of cumin, a little bit of chicken broth, 3 fresh garlic cloves, and oregano.
When done blending strain and add to a pan with oil and simmer.

Now add your sauce to your chicken broth and the hominy And simmer until the hominy softens.

Enjoy with any toppings you’d like.

Cabbage, rashes, limes, onion, cilantro, tostadas, etc

TIP: when boiling the tomatillos remove them IMMEDIATELY after they turn pale green. DO NOT LET

THEM BURST OPEN or the salsa will become bitter/sour.

Enjoy !!

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