Posole Verde with Roasted Chicken
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 whole chicken, roasted
  • 1 T butter
  • 8 cups chicken stock or low-sodium broth
  • 2 pounds tomatillos, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles—cored, seeded and diced
  • 2 jalapeños, seeded and diced
  • 4 large garlic cloves, smashed
  • ½ cup chopped cilantro
  • 1 tablespoon oregano leaves
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Three 15-ounce cans of white hominy, drained
  • Finely shredded cabbage, sliced radishes, chopped onion, diced avocado, queso fresco, corn tortillas, and lime wedges, for serving
Instructions
  1. Preheat oven to 350 degrees. Rinse chicken and throughly dry. Melt 1 T of butter and coat chicken and brush all over and cover with salt and pepper. Roast for 1 hour and 30 min. Remove and allow to cool and shred meat into separate bowl, discard bones and skin.
  2. Put husked tomatillos on a parchment-lined baking sheet and roast in oven for 30 minutes or until soft. Put into a blender or food processor and puree until smooth. Set aside.
  3. In a large, dutch oven, heat 1 T of vegetable oil until hot. Add onion, poblanos, and jalapeños. Add oregano, cilantro, salt, and pepper. Cook until soft and chiles have a little "char" on skin.
  4. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes, Add chicken broth and hominy. Season with salt and pepper.
  5. Add the shredded chicken to the stew and cook just until heated through.
  6. Serve the posole in deep bowls, passing the cabbage, radishes, onion, avocado, queso fresco, corn tortillas and lime wedges at the table.
Recipe by Eatentions at https://www.eatentions.com/posole-verde-with-roasted-chicken/