Spicy Chicken Pozole

Sherri Williams

By
@logansw

My Spicy Chicken Pozole recipe took 1st place in the soup catagory in the Let's Eat! Flavors of the Emerald Coast Cooking Contestheld in Sandestin Florida 3/4/2011.


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

1 Hr 15 Min

Ingredients

6
skinless chicken thighs
2 1/2 c
chicken stock
1/2 lb
lb fat back, cut into small chunks
1 large
onion cut into chunks
1 large
poblano pepper, cut into chunks
3/4 lb
tomatillos, quartered
5 medium
garlic cloves, chopped
20 oz
can of hominy
7 oz
chipotle peppers in adobo sauce (use as much or little)
2 Tbsp
cumin, ground
1/4 c
cilantro, chopped
salt and pepper to taste

Directions Step-By-Step

1
In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken and shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.
2
Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.
3
Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.
4
Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Regional Style: Mexican