Recipes

Spicy Chicken Pozole

6 skinless chicken thighs
2-3 cups chicken stock
½ lb fat back cut into small chunks
1 large onion cut into chunks
1 large poblano pepper cut into chunks
¾ lb tomatillos quartered
5 chopped garlic cloves
1 20oz can of hominy
1 7oz can of chipotle peppers in adobo sauce (use as much or little)
2 tbsp ground cumin
¼ cup cilantro
salt and pepper to taste

1. In a large stock pot add chicken, fat back and chicken stock. Boil on low-medium heat for 25 minutes. Remove chicken after 25 minutes, shred. Continue to boil fat back until tender. Add chicken back to pot with hominy. Simmer.

2. Place onion, poblano pepper, tomatillos, garlic on large roasting pan. Add evoo, salt and pepper to veggies. Bake in a 350 degree oven approximately 20-25 minutes, until veggies are soft.

3. Place softened veggies with chipotle peppers in a bowl and puree. Add mixture with cumin, cilantro, salt and pepper to taste in pot . Simmer for an additional 15 minutes.

Garnish with shredded cabbage, oregano, sliced radishes, avocado, cilantro, tortillo chips, lemon or lime wedge. It’s your choice.

Yield: 8 servings
Prep Time: 0 hr 15 mins
Cook Time: 1 hr 0 mins
Ready In: 1 hr 0 mins
   
Category: Soup & Stews
Main Ingredient: Chicken
Cooking Method: Slow Cook
Nationality: Mexico
Recipe Tags: chicken hominy mexican spicy
   

Chef's Note & Story

My Spicy Chicken Pozole placed 1st in the soup catagory at the Let's East! Flavors of the Emerald Coast Cooking Contest March 4th.

  • chefsherri