Total Time: 1 hour 20 minutes
8 cups chicken stock
4 boneless skinless chicken
1 12oz. can tomatillos, drained
1 white onion, diced
2 poblano chiles – cored, seeded and chopped
2 jalapeños, seeded and chopped
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 and ½ of a 30oz. can (45-ounces total) of Teasdale White Hominy, drained
In a large pot, bring the chicken stock to a boil. Add the chicken breasts, cover and simmer over
very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken
breasts to a plate and cool. Once cooled, shred the meat.
In a blender, combine the tomatillos with the onion, poblanos and jalapeños, smashed garlic,
chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the sides. With the
machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree
with salt and pepper.
In a large skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over
moderate heat, stirring occasionally, until the sauce turns a deep green, about 15 minutes.
Pour the tomatillo sauce into the cooking liquid pot. Add the hominy and bring to a simmer over
moderate heat. Add the shredded chicken and season with salt and pepper, cook just until heated
through. You can serve the pozole in deep bowls. Offer garnish of lettuce, radishes, onion,
avocado, sour cream, tortilla chips and lime wedges at the table.
Nutritional Information (amount per serving): Calories 284, Fat 10g, Protein 27.5g,
Carbohydrates 20g, Fiber 4g.