Pollo Posole Verde {Green Chicken Hominy Stew}

Name: Pollo Posole Verde {Green Chicken Hominy Stew}
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
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)

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

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}

5 from 1 vote

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Prep Time 20 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 50 mins

Servings 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.