Chicken Tomatillo Pozole

Chicken Tomatillo Pozole

This tomatillo chicken pozole was originally began as a chicken tomatillo chili, but while it was bubbling gently on the stove, I spied two cans of white hominy in my pantry. Instead of the white beans intended for the chili, I opted for the hominy and I'm glad I did.  I loved the earthy chewy quality of the hominy, a perfect foil to the smoky rubbed chicken pieces and the sharp citrus like flavor of the  tomatillos.

Ingredients

  • This tomatillo chicken pozole was originally began as a chicken tomatillo chili, but while it was bubbling gently on the stove, I spied two cans of white hominy in my pantry. Instead of the white beans intended for the chili, I opted for the hominy and I'm glad I did.  I loved the earthy chewy quality of the hominy, a perfect foil to the smoky rubbed chicken pieces and the sharp citrus like flavor of the  tomatillos.
  • Pozole is a traditional pre-Columbian soup made with hominy and meat, traditionally pork, but chicken,and turkey are also used, along with chili peppers and other seasonings. Toppings for the finished pozole are endless-shredded cabbage, radishes, avocados, cilantro, tortilla chips and lime juice. It is often served at celebrations and is an acclaimed cure for hangovers.
  • Chicken Tomatillo Pozole
  • 2-2-1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-1/2-inch pieces
  • 2 tablespoons smoky chili powder, recipe follows
  • 2 tablespoons oil
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 8-10 medium fresh tomatillos, husked, rinsed and quartered
  • 1-2 fresh jalapeños, halved and seeds removed
  • 4 cups chicken broth
  • 2 cans (14-1/2 ounces) white hominy, rinsed and drained
  • 1-2 tablespoons masa harina
  • Additional smoky chili powder, if desired
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • To garnish- tortilla chips and additional cilantro
  • Rub the chicken pieces with the smoky chili powder. In a heavy saucepan over medium-high heat, brown chicken pieces in batches, adding more oil if necessary. Remove chicken to plate. Lower the heat and to the pan, add the onion, sauté until translucent, about 4 minutes. Add garlic in the last minute of cooking.
Read the whole recipe on Cafe Lynnylu