Pollo Posole Verde {Green Chicken Hominy Stew}
I recently went down to El Paso, TX to help open a new Whole Foods. Apart from the 65 hr paycheck, I didn’t come back with much… except the desire to make Posole. I had some DELICIOUS Posole at a restaurant called Sabertooth there.
The only other time I have made Posole, I didn’t cook the hominy enough first, which led to a disappointing meal. This time I was sure to cook the hominy enough FIRST. I soaked my hominy for two whole days then boiled it in stock for over an hour. If you try a piece and it still seems tough, KEEP COOKING IT. It will be worth it in the end. Keep in mind that Posole will always have a bit of an “al dente” bite to it, but there is a difference between “al dente” and undercooked. This spicy recipe is perfect for a cold day, enjoy!
Pollo Posole Verde {Green Chicken Hominy Stew}
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic chopped
- 2 shallots chopped
- 1.25 lbs tomatillos husks removed
- 1 Serrano chiles thinly sliced
- 2 c chicken stock
- 1/4 c lime juice
- 2 chicken thighs seasoned, cooked & shredded
- 1.5 c hominy soaked for at least 24 hrs and cooked in water or stock until soft
- 1 c cilantro plus more for garnish
- 2 radishes thinly sliced for garnish
- 1 c red cabbage shredded for garnish
- 2 avocados sliced for garnish
- 1 lime optional, quarters for garnish
Instructions
- Heat oil in a large pot over medium heat. Saute the garlic, shallots and Serrano chiles until soft and fragrant (about 8 minutes).
- While garlic mixture is cooking, puree tomatillos in a blender until smooth.
- Add half of the tomatillo puree to the pot and saute until thickened (about 5 minutes). Season with salt and pepper.
- Add 2 c chicken stock and hominy to pot and bring to a simmer. Cook for an additional 10 minutes.
- Meanwhile, combine 1 c cilantro with remaining tomatillo and blend until smooth.
- Add the shredded chicken, lime juice and cilantro-tomatillo puree to the pot, remove from heat and stir to combine. Season to taste with salt and pepper.
- Divide posole among four bowls and garnish with radish, cabbage, avocado and cilantro to serve. Lime wedges optional.
