Chicken Posole Verde 6.000

Deb Lindsey for The Washington Post

Nourish Jan 29, 2016

This green version of the traditional Mexican stew is made with a deeply savory yet lively-tasting base of tomatillos, cooked and pureed with onions, garlic, jalapeño, cilantro and toasted pumpkin seeds. Thanks to a couple of strategic shortcuts -- using canned hominy and shredded, cooked chicken from a rotisserie bird -- it comes together in less than an hour.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • For the posole
  • Water
  • 1 pound tomatillos, stemmed, husked and rinsed well
  • 1/2 small white onion
  • 3 cloves garlic
  • 1/2 cup raw, hulled pumpkin seeds (pepitas)
  • 1 to 2 medium jalapeño peppers, stemmed, cut in half lengthwise and seeded
  • 1/2 cup packed fresh cilantro leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 4 cups no-salt-added chicken broth
  • Two 15-ounce cans hominy, drained and rinsed (3 1/3 cups)
  • 4 cups cooked, shredded chicken (from a 3-pound rotisserie chicken)
  • For serving
  • Fresh cilantro leaves
  • Flesh of 2 ripe avocados, diced or cut into chunks
  • Thinly sliced radishes
  • Lime wedges
  • Chopped red onion

Directions

For the posole: Fill a 3-quart pot halfway with water. Add the tomatillos, onion and garlic; bring to a boil over high heat, then reduce the heat to medium-low; cook for 10 minutes or until the tomatillos are tender. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan frequently, until they are fragrant and begin to make popping sounds. Let them cool for 5 minutes, then transfer to a blender, along with the cooked tomatillos, onion and garlic; the jalapeño (to taste); cilantro; oregano; salt; and reserved cooking liquid. Puree until smooth.

Transfer the blended tomatillo mixture to a soup pot; bring to a boil over medium-high heat, then reduce the heat to medium-low. Cook uncovered for 15 minutes, stirring occasionally, until the mixture has thickened and turned a deeper shade of green.

Add the broth and hominy; increase the heat to medium-high so the mixture returns briefly to a boil, then stir in the chicken; cook just until it has warmed through.

Serve hot, with the small bowls of cilantro, avocado, radishes, lime wedges and red onion.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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