Laun/Pruett Recipe Collection
Chicken Pozole with Chile Verde

http://www.spanglishspoon.com/uploads/3/6/3/3/3633548/recipe_chicken_pozole_with_chile_verde.pdf

1 whole chicken cut into sections
2 1/2 lbs tomatillos peeled and cut in halves
1 whole white onion quartered
4 jalape?os sliced in half lengthwise, seeds and veins removed
4 garlic cloves roasted
2 tbsp chicken bouillon
2 tbsp garlic salt
1 1/2 tsp ground oregano
1 tbsp salt
1 large can of Mexican style hominy
1 packed cup of cilantro rinsed and chopped

Directions

1. Begin by cutting up the whole chicken into about 8 pieces at least. You can also ask the butcher
in the meat department to cut it for you to save some time in the kitchen. Boil the chicken on
medium heat in about 16 cups of water until fully cooked. Use 20 cups of water if you want a lot
of broth. Skim off the excess fat that rises to the top of the water every so often. *You can also
use 3lbs pork butt or shoulder meat (cooked for 1 1/2 hours on medium heat).
2. In a small pan start roasting the garlic cloves on medium-low heat until they are golden brown
and toasted on the outside but soft in the inside when pressed between two fingers.
3. Meanwhile, remove the chicken from the pot when it's done and set it aside to cool in another
bowl. Add the chopped tomatillos, onion, roasted garlic and jalape?os to the chicken broth and
bring to a low simmer. Cook for about 25 minutes or until the jalape?os are soft enough to
easily mash with a spoon or fork.
4. Shred Chicken with a fork
5. After the veggies and garlic have finished boiling and are now soft and mushy, blend everything well with either a hand blender or by transferring the jalape?os, onion, tomatillo and garlic to a regular blender. You may have to do this step in batches if you are using a regular blender.
6. Drain the water from the hominy and pour all the hominy into the soup. Add the chicken bouillon, garlic salt, regular salt, and oregano. Stir well and bring it back to a low simmer. Taste and check to make sure it has enough broth for your liking. If not then add more water (one cup at a time) and continue to simmer for another 20-25 minutes.
7. Add the cilantro and the cooked chicken. Give everything one more good stir and let it continue cooking just until the chicken is back to the same temperature as the soup. About 5 minutes.
8. Serve hot with warm tortillas, tortilla chips, or homemade baked tortilla strips.

I used "Better than Bouillon" instead of bouillon cubes and chicken breasts instead of a whole chicken. I think I also added a serrano pepper for some extra heat :)

Recipe Contributed by Amy Laun