Chicken Pozole Verde

By lkalemba

Ingredients

• For Serving:
• 2 quarts Chicken Stock (hot)
• 5 Tomatillos (husked/rinsed/halved)
• 1 medium White Onion (sliced into two halves; one half finely diced)
• 1 Jalapeno Pepper (roughly chopped)
• 1 teaspoon Dried Mexican Oregano
• 1 teaspoon Cumin
• 1 tablespoon Maple Syrup
• 2 Garlic cloves
• 1/2 bunch Parsley (chopped plus leaves to garnish)
• 4 Chicken Thighs (bone-in; skin-on)
• 1/4 cup fresh Orange Juice
• 2 15-ounce cans Hominy (drained and rinsed)
• Olive Oil
• Radishes (thinly sliced)
• Avocado (cubed)
• Parsley Leaves
• Lime wedges
• Sour Cream

Details

Servings 8
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

1. Combine the tomatillos, the whole half of the onion, jalapeno (less for less heat,) oregano, cumin, maple syrup, garlic, and parsley in a blender with 1 cup hot chicken stock. Puree until completely smooth.
2. In a large dutch oven over medium-high heat, heat a few tablespoons of olive oil. Season the chicken thighs generously with salt and freshly ground pepper. Cook the chicken thighs for 5 to 6 minutes per side, or until cooked through. Remove to a plate. Deglaze the dutch oven with the pureed mixture. Bring to a simmer and reduce the sauce by half. Meanwhile, remove the chicken thigh meat from the bone and shred.
3. Once the sauce has reduced by half, add the remaining chicken stock and hominy. Season with orange juice to taste. Bring to a boil, and reduce to a simmer, cooking until hominy has heated through, about 10 minutes. Check seasoning, adjusting to taste.
4. For Serving: Spoon over bowls with shredded chicken, reserved onion, radish, avocados, parsley leaves, sour cream, and season with lots of freshly squeezed lime juice.