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Recipe

Chicken Posole Verde

Article Image
photo: Scott Phillips

Servings: 4 to 6

The green (as opposed to red) version of this classic Mexican stew features tomatillos and jalapeño in place of tomatoes and dried red chiles. Serve the posole with tortilla chips or homemade tortilla strips.

Ingredients

  • 1 lb. boneless, skinless chicken breast
  • 4 cups lower-salt chicken broth
  • 1 lb. tomatillos (about 6 medium), husked, rinsed, and patted dry
  • 2 poblano chiles
  • 1 medium yellow onion, unpeeled and cut through the root into wedges
  • 1 small jalapeño
  • 4 medium cloves garlic, unpeeled
  • 1 Tbs. olive oil
  • 1 cup coarsely chopped fresh cilantro; more for garnish
  • 2 15-oz. cans hominy, drained and rinsed
  • Kosher salt
  • Julienned radishes, diced avocado, and crumbled queso fresco, for garnish (optional)

Nutritional Information

      Nutritional Sample Size based on 6 servings
      Calories (kcal) : 270
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 40
      Sodium (mg): 860
      Carbohydrates (g): 30
      Fiber (g): 6
      Sugar (g): 7
      Protein (g): 22

Preparation

  • Put the chicken in a 4-quart saucepan and cover with the chicken broth. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the chicken is cooked through (160°F), 10 to 12 minutes. Remove from the heat, transfer the chicken to a cutting board, and reserve the broth in the pan.
  • Meanwhile, position a rack 4 to 6 inches below the broiler and heat the broiler on high.
  • On a large rimmed baking sheet, toss the tomatillos, poblanos, onion, jalapeño, and garlic with the oil. Broil for 5 to 6 minutes, flip, and broil until the vegetables are charred and the tomatillos look soft, another 5 to 6 minutes. Set aside to cool briefly.
  • When cool enough to handle, peel the onion and garlic, peel and seed the poblanos, and seed the jalapeño. Transfer to a food processor along with the tomatillos and any juices from the baking sheet. Add the cilantro and pulse until the vegetables are roughly chopped, 10 to 12 pulses. (for a smoother sauce, continue processing.) Transfer to the saucepan, and bring to a simmer over medium heat.
  • Cut the chicken into bite-size pieces. Add the chicken, hominy, and 1-1/2 tsp. salt to the saucepan. Increase the heat to high and bring to a gentle boil. Thin with the reserved broth or water, if you like, and season to taste with salt. Serve topped with chopped cilantro and one or more of the other garnishes, if you like.

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