Chicken-infused Posole Verde

Toasting canned hominy helps intensify its flavors, but even if one step too many is taken it will still taste amazing!

Advertisement Banner : Ingredients (Makes 6-8 Servings) (Contains 1/4 Cup Olive Oil and One Large Yellow Onion Chopped ).

2 teaspoons ground coriander

1.25 teaspoons ground cumin and 1/2 teaspoon dried Mexican oregano are ideal, plus additional leaves may be desired to garnish dishes as needed.

1 entire organic chicken (roughly 4 pounds).

1 1/2 pounds tomatillos were cleaned of any debris before being husked and rinsed to preserve maximum flavor and nutrients.

Fifteen Poblanos or Three Serrano Peppers

Two 15-ounce cans of golden or white hominy that has been properly rinsed are required for proper fermentation and grain intake.

Kosher salt and freshly ground pepper

2 cups of cilantro leaves with tender stems are required, with additional for serving purposes.

Finely dice one small red onion.

Lime slices (for serving). Prep 1
Preheat oil in a large heavy pot or Dutch oven on medium, adding yellow onion and garlic and stirring periodically until very tender (roughly 12-15 minutes), before stirring frequently to evenly distribute spices such as coriander, cumin and 1/2 tsp oregano until very aromatic (1 minute).

Step 2 WASH AND CLEAN CHICKEN (Or two chicken breasts if there are multiple layers). Add 12 cups water. Bring to a simmer over high heat; reduce as necessary in order to maintain a very gentle simmer; cover and continue simmering, turning once or twice until chicken is completely submerged (if it needs turning, do so before proceeding) and its legs move freely (40-50 minutes). At this stage allow it to cool before refrigerating overnight before refrigerating again!

Step 3
Preheat oven to 425* and spread tomatillos, poblano chiles, serrano chiles and peppers onto a large rimmed baking sheet. Roast, tossing every 10-15 minutes for 30–40 minutes or until tomatillos are tender and peppers have brownened and collapsed – then allow to cool before refrigerating!

Step 4Brush the chicken with olive oil before placing on a cutting board with reserved broth for cooling purposes, until easy to handle. Remove meat from bones and shred into bite-size pieces while discarding bones.

Step 5
To prepare the dish, split open and discard stems and seeds of peppers and chiles before peeling away any easily removable skin, leaving any unachievable peels behind on baking sheet for later. Puree tomatillos, chiles and peppers in blender until completely pureed before stirring into broth until simmering occurs.

Step 6 | Spread hominy evenly in an even layer on the reserved baking sheet and roast, tossing once, until lightly toasted, fragrant, and just starting to darken around edges of baking sheet (about 12-18 minutes), before scraping back into pot of broth for serving.

Step 7 To create the broth, simmer, covered and seasoning as necessary with salt and pepper until all flavors meld, creating an irresistibly rich-tasting broth, about 20 minutes. Ladle 1/2 cup into blender along with 2 cups cilantro leaves until puree is bright green in hue (at least 1 minute), pour back into saucepan to heat through and stir chicken back in, followed by cilantro puree puree into pot; taste to adjust seasoning if necessary.

Step 8
To serve, divide posole among bowls. Garnish each serving with red onion and cilantro before providing lime wedges as sides.

Step 9
Prepare Ahead: For optimal results, chicken can be prepared up to three days ahead and stored in its broth and covered before refrigeration.


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