Chicken Pozole Verde

Name: Chicken Pozole Verde
Prep time: 30 min
Cook time: 1 hr 15 min
Yield: 6-8
Ingredients: 1/4 cup extra-virgin olive oil; 1 large yellow onion, finely chopped; 6 garlic cloves, thinly sliced; Kosher salt, freshly ground black pepper; 2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp dried Mexican oregano; 1 whole chicken (3.5-4 lb); 4 poblano chiles; 2 Cubanelle peppers or 2 more poblanos; 3 serrano chiles; 1.5 lb tomatillos, husks removed, rinsed; 2 (15-oz) cans golden or white hominy, rinsed; 2 cups cilantro leaves with tender stems; 1 small red onion, thinly sliced; Lime wedges, for serving

Bon Appetit most-saved stew that changed brain chemistry � a whole chicken simmered into fragrant broth, roasted tomatillos and green chiles blended into a vibrant sauce, finished with cilantro puree and toasted hominy for a brilliant green Mexican stew.

Prep30 min

Cook1 hr 15 min

Serves6-8

Ingredients

1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped
6 garlic cloves, thinly sliced
Kosher salt, freshly ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp dried Mexican oregano
1 whole chicken (3.5-4 lb)
4 poblano chiles
2 Cubanelle peppers or 2 more poblanos
3 serrano chiles
1.5 lb tomatillos, husks removed, rinsed
2 (15-oz) cans golden or white hominy, rinsed
2 cups cilantro leaves with tender stems
1 small red onion, thinly sliced
Lime wedges, for serving

Instructions

Heat olive oil in a large Dutch oven over medium. Cook onion and garlic with salt, stirring occasionally, until very tender, 12-15 minutes. Add coriander, cumin, and oregano and cook until fragrant, about 1 minute.
Place whole chicken in pot and pour in 12 cups water. Bring to a simmer and cook, uncovered, until chicken is cooked through, 40-50 minutes.
Preheat oven to 425F. Roast poblano chiles, Cubanelle peppers, serrano chiles, and tomatillos on a baking sheet until browned and collapsing, 30-40 minutes. Let cool.
Transfer chicken to a cutting board. Shred meat from bones. Split open chiles, remove stems and seeds. Blend chiles and tomatillos until smooth. Stir chile puree into broth.
Roast hominy on baking sheet until fragrant and beginning to brown, 12-18 minutes. Add to broth. Season with salt and pepper, simmer 20 minutes.
Blend cilantro with 1/2 cup broth until smooth and bright green. Add chicken to broth, then stir in cilantro puree. Serve with red onion, oregano, and lime wedges.

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