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LOCATION: Recipes >> Mexican >> Pozole 06

Print this Recipe    Pozole 06

Homemade Posole Verde
(10 servings)

1 lb. dried hominy (Goya brand is called maiz mote pelado)
2 lbs. fresh tomatillos, husked, or two 28-oz. can tomatillos
3 to 4 fresh jalapeno chilis, stemmed, seeded, deveined and finely chopped,
or to taste
1 large onion, quartered
4 garlic cloves
8 cup homemade chicken broth
1 Tbsp corn oil
2 lbs skinless, boneless chicken breasts, steamed and shredded
Salt to taste

3 cup shredded iceberg or romaine lettuce or cabbage
2 cup chopped onions or scallions
1 cup julienned radishes
2 ripe avocados, diced
Chopped fresh coriander (cilantro)
Dried oregano
Warm corn tortillas
Tortilla chips
Salsa picante (Mexican hot sauce)
4 limes, quartered

Combine hominy with water to cover, bring to a boil, reduce heat,
cover and simmer until kernels are swollen and almost tender, about
2 hours, adding water as needed. Drain. If using fresh tomatillos,
hull them and cook 10 min. in boiling salted water. Drain. If
using canned tomatillos, drain, rinse with cold water and drain
well. Combine tomatillos, jalapenos, onion, garlic, and 2 cups of
the broth in a food processor and puree, in batches if necessary,
until smooth. Heat oil in a nonstick skillet. When hot, add
tomatillo mixture and cook, stirring occasionally, for 10 minutes.
Pour mixture into a large saucepan, add remaining chicken broth
and hominy. Cook 30 minutes, stirring occasionally. Posole may be
made ahead and refrigerated or frozen at this point. Just before
serving, reheat and stir in cooked shredded chicken and salt to
taste. Serve in bowls. Pass toppings.

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3 of 3 people found the following review helpful:
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Great Posole Verde, December 30, 2006 - 09:36 AM
Reviewer: T.Weiser from California
This is a great green posole. There is alot of flavor in this one. The prep time is a little more than the traditional posole, but you will find it is deffinately worth it! This will also heat up with the jalapenos the next day so watch how many you start with. Enjoy

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