Southwestern Recipes
Green Chicken Pozole
For a slightly healthier version you can use chicken breast only with no skin. Also a common side is tostadas and/or avocado
Ingredients
- 1 large can hominy
- 4 to 5 pounds chicken (breast, thighs, drumsticks)
- 10 cloves garlic, divided
- 2 pounds tomatillos
- 1 1/2 white onions
- 1 to 3 Serrano peppers (more for spicy preference)
- 2 bunches cilantro
- 1/3 cup pepitas (pumpkin seeds)
- 1 iceberg lettuce (shredded)
- 1 bunch radishes finely sliced
- 8 to 10 limes
- Dry oregano leaves
Instructions
- Rinse hominy well until the water runs clear and place in the pot.
- Place your chicken in the pot with the hominy and cover with water...enough to barely cover everything.
- Add 5 minced garlic cloves, half an onion (roughly chopped) into water and add 1 tablespoon salt. Let it come to a boil and simmer for about an hour.
- Meanwhile, place remaining 5 cloves garlic, white onion, tomatillos, serrano peppers, cilantro and pepitas into a blender and blend until smooth. Add to pot and continue cooking for another 20 to 30 minutes. Adjust salt as you go.
- Top with oregano, shredded lettuce, chopped onion, lime juice and sliced radishes to serve.
Attribution
Photo credit: neeta_lind /
CC BY