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Daphne Oz's Chicken Pozole Verde

Daphne Oz
Servings: 8
30 to 60 min

Chicken Stew

  • Ingredients
  • step-by-step directions
Daphne Oz's Chicken Pozole Verde
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
Similar categories: Mexican Cuisine
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