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Pollo Posole Verde {Green Chicken Hominy Stew}

November 5, 2016 0 comments Article Lunch, Main Course, Recipes, Soup

posole-chicken-verdeI 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.

pollo-posole-verdeThe 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!

chicken-hominy-stew

posole-chicken-verde

Pollo Posole Verde {Green Chicken Hominy Stew}

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Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Servings 4 Servings

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.

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Tags: chicken, El Paso, hominy, mexican, posole, recipe, serrano chile, spicy, tomatillo, verde

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