spicy chicken pozole
(3 ratings)
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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(3 ratings)
yield
8 -10
prep time
15 Min
cook time
1 Hr 15 Min
Ingredients For spicy chicken pozole
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6skinless chicken thighs
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2 1/2 cchicken stock
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1/2 lblb fat back, cut into small chunks
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1 lgonion cut into chunks
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1 lgpoblano pepper, cut into chunks
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3/4 lbtomatillos, quartered
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5 mdgarlic cloves, chopped
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20 ozcan of hominy
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7 ozchipotle peppers in adobo sauce (use as much or little)
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2 Tbspcumin, ground
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1/4 ccilantro, chopped
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salt and pepper to taste
How To Make spicy chicken pozole
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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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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.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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