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Daphne Oz's Chicken Pozole Verde

Chicken Pozole Verde Daphne Oz
Chicken Stew
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Pozole Verde Recipe: Customize this traditional Mexican stew by adjusting the peppers to fit your tastes. Top with all the fixings.
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ingredients
  • 2 quarts Chicken Stock (hot)
  • 5 Tomatillos (husked
  • rinsed
  • halved)
  • 1 medium White Onion (sliced into two halves; one half finely diced)
  • 1 Jalapeno Pepper (roughly chopped)
  • 1 teaspoon Dried Mexican Oregano
  • 1 teaspoon Cumin
  • 1 tablespoon Maple Syrup
  • 2 Garlic cloves
  • 1/2 bunch Parsley (chopped plus leaves to garnish)
  • 4 Chicken Thighs (bone-in; skin-on)
  • 1/4 cup fresh Orange Juice
  • 2 15-ounce cans Hominy (drained and rinsed)
  • Olive Oil
  • For Serving:
  • Radishes (thinly sliced)
  • Avocado (cubed)
  • Parsley Leaves
  • Lime wedges
  • Sour Cream
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  • 1
    5 Tomatillos (husked, rinsed, halved)
    1 medium White Onion (sliced into two halves; one half finely diced)
    1 Jalapeno Pepper (roughly chopped)
    1 teaspoon Dried Mexican Oregano
    1 teaspoon Cumin
    1 tablespoon Maple Syrup
    2 Garlic cloves
    1/2 bunch Parsley (chopped plus leaves to garnish)
    2 quarts Chicken Stock (hot)
    Combine the tomatillos, the whole half of the onion, jalapeno (less for less heat,) oregano, cumin, maple syrup, garlic, and parsley in a blender with 1 cup hot chicken stock. Puree until completely smooth.
  • 2
    Olive Oil
    4 Chicken Thighs (bone-in; skin-on)
    In a large dutch oven over medium-high heat, heat a few tablespoons of olive oil. Season the chicken thighs generously with salt and freshly ground pepper. Cook the chicken thighs for 5 to 6 minutes per side, or until cooked through. Remove to a plate. Deglaze the dutch oven with the pureed mixture. Bring to a simmer and reduce the sauce by half. Meanwhile, remove the chicken thigh meat from the bone and shred.
  • 3
    2 15-ounce cans Hominy (drained and rinsed)
    1/4 cup fresh Orange Juice
    Once the sauce has reduced by half, add the remaining chicken stock and hominy. Season with orange juice to taste. Bring to a boil, and reduce to a simmer, cooking until hominy has heated through, about 10 minutes. Check seasoning, adjusting to taste.
  • 4
    Radishes (thinly sliced)
    Avocado (cubed)
    Parsley Leaves
    Lime wedges
    Sour Cream
    For Serving: Spoon over bowls with shredded chicken, reserved onion, radish, avocados, parsley leaves, sour cream, and season with lots of freshly squeezed lime juice.


 
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