Dinner
Shredded Chicken Pozole Verde
Go green—you’ll love our take on a classic Mexican stew starring plenty of tomatillos, cilantro, and chopped peppers and garnished with lettuce, lime, and avocado.
Servings:
6
Total Time:
2hr15m
Prep Time:
15m
Cooking Time:
2hr
Ingredients
- 1 pound tomatillos, husks removed and cut in half
- 1 small onion, roughly chopped
- 2 poblano chiles—cored, seeded, and roughly chopped
- 2 jalapeños, seeded and roughly chopped
- 3 large garlic cloves
- 1/2 cup chopped cilantro
- 1 tablespoon dried oregano leaves
- Salt and freshly ground black pepper
- 1 cup water
- 1 tablespoon vegetable oil
- 7 cups chicken low-sodium chicken stock
- 4 boneless skinless chicken breasts
- 3 (15-ounce) cans of hominy, drained
- juice of 1 lime
- lime wedges
- finely shredded iceberg lettuce
- thinly sliced radishes
- thinly sliced onion
- diced avocado
- sour cream
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Preparation Instructions
- In a food processor or blender, puree the tomatillos, onions, chiles, garlic, and herbs—stopping to scrap down the sides with a spatula as needed. Once the mixture is roughly blended, add the water and puree again until smooth. Season to taste with salt and pepper.
- Select the Simmer mode on the Essential Smart Skillet, set the temperature at 200°F and the timer for 2 hours. Heat the vegetable oil and add in the puree. Cover and cook for 1 hour, stirring every 15 minutes or so to ensure the puree cooks evenly, until it intensifies in flavor and becomes a dark green color.
- Add the chicken stock and the chicken breast, cover again, and cook for 45 minutes.
- Carefully remove the chicken breast from the pan and put it in a large bowl. Using two forks, (or your hands if you let the chicken cool enough), shred the chicken into pieces that will fit on a spoon, then add back into the pan along. Add the drained hominy and lime juice. Check the soup for seasoning, adding salt and pepper as needed.
- Allow the hominy enough time to warm through, then ladle the soup into serving bowls, ensuring each bowl gets an equal amount of hominy and chicken. Serve alongside a platter of the garnishes for people to add to their soup as they choose.
Tips
- Let's Talk Tomatillos – While they resemble green tomatoes, the unique texture and tart flavor make these fruits perfect for sauces and soups.
- Sticky Situation – Tomatillos will feel a bit sticky after removing husks, but a quick rinse in a colander will easily remove the sap.
