Pozole Verde de Pollo
Ingredients :
8 cups Chicken Broth
Meat pulled from 1 whole Rotisserie cooked Chicken ( shredded into bite size)
1 bay leaf
2 Tbsp Olive Oil
1 Lg onion , quartered
7 cloves garlic , whole, peeled
Salt and Pepper to taste
2 poblano peppers, sliced in half and cored seeds removed
2 small zucchini cut into small cubes
30 oz can Hominy , drained
1-2 teaspoons dried oregano
½ teaspoon ground cumin
1 cup fresh corn (canned and frozen will work too)
2 jalapeño peppers , (Sliced in half and cored, seeds removed)
1 pound tomatillos , husked and halved
For topping:
Cabbage , thinly shredded
½ cup fresh cilantro
Green onion , diced
Radishes , thinly sliced
Avocado peeled, seed removed, thinly sliced
sour cream
Tortilla chips
Lime wedges
Tobasco
Instructions :
Preheat oven to 425 deg. Toss Poblanos, onion pieces, garlic, Jalapeno’s and Tomatillos in 2 Tbsp Olive Oil and spread out onto a baking sheet, cut side down Roast in the oven for 20-25 minutes, tossing a couple times until blistered and flavors begins to release .
Meanwhile, add Chicken to a large stock pot. Cover with broth. Add bay leaves, seasonings, Hominy, corn, zucchini and salt and pepper to taste. Bring to a low simmer.
Add the pepper and onion mixture from the oven to the blender. Ladle in about ½ cup of the broth from the chicken and carefully blend until smooth. Add blended sauce to the pot with the broth and stir to combine.
Cook for 10-15 more minutes.
To serve, ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, green onions and crushed tortilla chips and Tobacco if desired.
Becci Tomasek