spicy chicken pozole
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.
prep time
15 Min
cook time
1 Hr 15 Min
method
---
yield
8-10 serving(s)
Ingredients
- 6 - skinless chicken thighs
- 2 1/2 cups chicken stock
- 1/2 pound lb fat back, cut into small chunks
- 1 large onion cut into chunks
- 1 large poblano pepper, cut into chunks
- 3/4 pound tomatillos, quartered
- 5 medium garlic cloves, chopped
- 20 ounces can of hominy
- 7 ounces chipotle peppers in adobo sauce (use as much or little)
- 2 tablespoons cumin, ground
- 1/4 cup cilantro, chopped
- - salt and pepper to taste
How To Make spicy chicken pozole
-
Step 1In 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.
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Step 2Place 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.
-
Step 3Place 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.
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Step 4Garnish with shredded cabbage, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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