Chicken Posole Verde is a surprisingly flavorful chicken stew with a toothsome bite. Easy and delicious for lunch or dinner!
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Lookee here! Our first post cooked, photographed, and published since the arrival of our new little yumbler! (Last week’s Strawberry Ricotta Tart post was published post-baby, but cooked and photographed before, so we cheated a bit.) While we have been eating a lot of previously prepared frozen meals and more than our usual amount of delivery, we are doing a bit of cooking. Understandably, we’re trending towards faster, more simple meals, but nothing says that quick and easy can’t also be really tasty – like this Chicken Posole Verde!
I can’t say that a hominy based chicken stew would be my first choice when the heat index is routinely reaching over 100 (Houston summers, yay…..), but having seen hominy at the store, it kind of piqued my interest Of course, part of that might be that I had wanted to make some recipe about 5 years ago when I lived in NJ, and I could not find hominy anywhere. I can’t for the life of me remember what that recipe was now, but at least now I know what hominy is. It’s basically the precursor to masa, which in turn is the precursor for corn tortillas. More practically, it’s large kernels of of corn that still retain a degree of crunch when you bite into them, and in this application, it adds some body to the finished product.
The flavor behind this Chicken Posole Verde comes from broiling a bunch of vegetables and then blending them to make the “gravy” of the stew, if you will. You get a surprisingly complex combination from the peppers, onions, and tomatillos. Aside from salt, there are no spices to this recipe, which you would not guess from the amount of flavor you get in each bite. This broiling step is also the hardest part of this recipe, and as you can see, it’s not that hard. Just make sure you give your peppers enough time to cool down so you can slide the charred skin off. You can make this a bit easier if you like by stashing the charred peppers in a ziplock bag so they sort of steam. A few minutes in the bag and the skin should come off.
Cooking the chicken is as easy as it gets: boil it in chicken broth until cooked through. Remove and cut/shred, then add it back to the stock, add the veggies and the hominy, and heat through. Done. Use a bigger pot then you think you need when you boil the chicken though, as it will save you cleaning another dish (like I had to do). If you want to get fancy, you can garnish with some tortilla strips, but at this point, that’s a little too gourmet for us. Maybe when she turns 18…
We hope you give this tasty dish a try, and we are happy to back in the blogosphere sharing food with all you!
-Ross and Liz
- 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
- In a large pot, bring the stock to a boil and add the chicken breasts. Reduce the heat to a simmer, cover, and cook until cooked through (165 degrees). This will take 10-15 minutes. When it's done, remove and set aside.
- Meanwhile, install your oven rack 4-6 inches from the broiler, and pre-heat your broiler on high.
- Quarter the onion (leaving the skin on), add toss it along with the peppers, garlic, and tomatillos in oil before spreading out on a sheet pan. Broil for 4-6 minutes, and then flip all the veggies before broiling for an additional 4-6 minutes.
- Let the peppers cool until you can handle them, and then skin, stem, and seed the poblanos and stem and seed the jalapenos. If you want more heat, you can leave the seeds. Then all the veggies and cilantro go for a spin in the food processor. The tomatillos will provide enough liquid to blend it all together. The option is yours if you want a chunky or smooth consistency, just blend longer to smooth it out.
- Cut or shred the chicken into bite sizes, and return to the chicken stock. Add the blended veggies and the rinsed hominy and heat through. Serve and enjoy!