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Posole Verde with Chicken
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Posole Verde with Chicken

1 h 40 minServes 6Nutri-Score B€€
from @malinda.rocha6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bone-in skin-on chicken thighs (about 3 lbs)Meat1.4 kg
  • onion (half for the broth, quarter for the salsa, rest for serving)Produce1 piece
  • garlic (whole head for the broth)Produce1 piece
  • garlic (cloves, for the salsa)Produce4 pieces
  • bay leavesSpices2 pieces
  • chicken bouillon (to taste)Pantry15 g
  • tomatillos (husked and washed)Produce10 pieces
  • jalapeños (adjust to taste)Produce3 pieces
  • poblano peppers (roasted, seeded and peeled)Produce2 pieces
  • cilantro (a handful, plus more for serving)Produce20 g
  • cumin (ground)Spices3 g
  • oregano (dried)Spices2 g
  • salt (to taste)Spices8 g
  • canned hominy (drained and rinsed, about half a large can)Pantry800 g
  • lime (juiced, for serving)Produce2 pieces

per serving

Nutrition

341kcal

Carbs
22 g
Proteins
24 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Can opener
  • Ladle
  • Colander

step by step

Method

  1. Simmer the chicken broth

    • Place the chicken thighs in a pot with the onion, the whole head of garlic, the bay leaves and the chicken bouillon.
    • Add water to cover, bring to a boil and skim off the impurities from the surface.
    • Cover and cook until the chicken is fully cooked.
    Step 1

  2. Blend the salsa verde

    • Add the tomatillos, jalapeños, roasted poblano peppers, onion, garlic cloves, cilantro, cumin and oregano to a blender.
    • Add a couple of ladles of the chicken broth and some salt.
    • Blend until really smooth so you don't have to strain it.
    Step 2

  3. Prepare the hominy

    • Open the can of hominy with the can opener.
    • Drain and rinse the hominy.
    Step 3

  4. Shred the chicken

    • Remove the cooked chicken from the pot and shred it, discarding the skin and bones.
    Step 4

  5. Simmer the posole

    • Add the blended salsa back to the pot along with the rinsed hominy.
    • Cover and let it cook, then return the shredded chicken to the pot for the last part of the cooking.
    Step 5

  6. Serve

    • Ladle into bowls and top with chopped onion, cilantro and plenty of lime juice.
    Step 6
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