Posole Verde

Ingredients

• 1.5 cups Hominy (dried or canned)
• 1.5 lbs Chicken thighs (boneless, skinless)
• 1 lb Tomatillos (husked)
• 2 Poblano peppers
• 1-2 Serrano peppers
• 1 White onion
• 4 Garlic cloves
• 1 bunch Cilantro
• 8 cups Chicken broth (gluten-free)
• 1 tsp Dried oregano
• 0.5 tsp Ground cumin
• 2 tbsp Lime juice
• to taste Salt
• to taste Black pepper
• 1 Avocado (for serving)

Instructions

1. 1

   If using dried hominy, soak overnight and cook until tender. If using canned, rinse well.

2. 2

   Roast tomatillos, poblano peppers, and serrano peppers under a broiler until slightly charred. Remove the skins from the peppers (optional).

3. 3

   In a blender, combine the roasted tomatillos and peppers, onion, garlic, and cilantro. Blend until smooth.

4. 4

   In a large pot, heat a little oil (or use the rendered fat from the chicken if using skin-on thighs) and sear the chicken until lightly browned.

5. 5

   Pour the blended green sauce into the pot with the chicken. Add the chicken broth, oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.

6. 6

   Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

7. 7

   Add the cooked hominy to the pot and simmer for another 10 minutes to allow the flavors to meld.

8. 8

   Stir in the lime juice. Taste and adjust seasonings as needed.

9. 9

   Serve hot, garnished with diced avocado.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.