https://www.fmitk.com/wp-content/uploads/2015/05/chickenposole14.jpg 800 800 holly http://www.fmitk.com/wp-content/uploads/2013/09/fmitk_logo_grey3.png holly2015-05-12 11:39:482015-05-12 11:39:48Chicken Posole Verde
Chicken Posole Verde
Confession: I’ve never actually had posole before, but something in my tummy was like “make this now”, so I did.
And it was DELICIOUS.
Granted, I don’t have anything to compare its deliciousness to, but my tongue knows in the depths of its soul that this is it.
I love charring veggies for soups; there’s something about the depth of flavor and smokiness a few charred bits of vegetable can add. Can you skip this part? Sure. Is it worth doing? Hell yeah.
Chicken Posole Verde
adapted from epicurious
Recipe type: Dinner, Soup
Serves: 6-8 servings
- 1/2 cup raw pepitas / pumpkin seeds
- 6 cups chicken broth
- 1 bay leaf
- 1 onion, halved lengthwise and thinly sliced
- 6 cloves garlic, chopped
- 2 1/2 tsp salt, more to taste
- 3 lbs chicken thighs
- 1 lb tomatillos, husked
- 2 jalapeños, quartered
- 3/4 cup cilantro leaves
- 1 stem epazote, leaves only or 1 tsp dried oregano
- 2 tbsp vegetable oil
- 1 30 oz can white hominy, rinsed and drained
- In a dry pan, toast pepitas over low heat until they just start to puff - they shouldn't brown. Once cooled, grind in a spice grinder or a mortar and pestle.
- Bring broth to a boil with bay leaf, 1 tsp salt, half of the onions and half of the garlic. Reduce to a simmer and add chicken. Keep the liquid simmering until chicken is cooked through, about 25 minutes. Remove the chicken from the liquid. Once cool enough to handle, discard chicken skin and bones, then shred the meat into bite size pieces. Strain the solids from the broth and discard. Set broth aside.
- Roast the tomatillos and jalapeños until mostly charred, either over and open flame or under the broiler (about 10-15 minutes). Once cool enough to handle, remove the charred skins (a few bits of char here and there are just fine!) and place in a medium bowl. Add in remaining onion, garlic, 1/2 cup cilantro and epazote or dried oregano, 1 tsp salt and 1 cup of the reserved broth to the bowl. Using an immersion blender (or in a conventional blender, in batches if necessary), purée until smooth.
- Heat oil in a large, heavy pot until almost smoking. Add in tomatillo purée and cook over medium heat until it deepens in color and thickens, about 15 mins.
- Add in ground pepitas and 1 cup of the reserved broth; simmer 5 more minutes. Add in the shredded chicken, drained hominy and 3 cups of reserved broth (you may have leftover broth). Simmer, stirring occasionally, for 20 minutes.