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Green Pozole with Chicken
For a fresh take on chicken soup, we looked to Mexico for inspiration. We used charred fresh jalapeño and poblano peppers, a flavor-boosting technique common to Mexican cooking. We added depth with relatively little effort by using toasted whole as well as ground coriander and cumin. For more heat, use serranos instead of jalapeños, or include the chilies’ seeds. If you can’t find fresh tomatillos, substitute canned tomatillos, drained. The broth and chicken can be made a day ahead and refrigerated separately before proceeding. However, shred the chicken while it’s still warm. We like garnishing the soup with chopped avocado, sliced jalapeños, crumbled queso fresco and fried tortilla strips.
6
Servings
Don't leave out the tomatillos. They give the soup acidity and texture.
2 hours
1 hour active
Ingredients
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2
large white onions, 1 peeled and quartered, 1 chopped
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1
bunch cilantro, stems and leaves reserved separately
Directions
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01In a large pot, combine 10 cups water, the quartered onion, cilantro stems, dried chilies, coriander seeds, cumin seeds and ½ teaspoon salt. Cut off and discard the top third of the garlic head, leaving the cloves intact, and add to the pot. Cover and bring to a boil, then simmer for 10 minutes. Add the chicken and return to a boil. Reduce the heat to medium-low and cook, partially covered, for 30 minutes, maintaining a gentle simmer.
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GET DIGITAL & PRINTI have to say, this is one of my favorite soups. So bright and tangy with layers of flavor. I used bone in chicken thighs instead of drumsticks and cut off a fair amount of skin. I also find grinding my own coriander and cumin seeds lends to better flavor. I had some leftover cooked white rice that I added at the end for a bit more body.
This recipe will take more time to make than you would expect. That being said, it is worth it if you have the time.
This recipe has a ton of flavor for not much work, my kind of recipe. I had a can of hominy in my pantry, I had no idea why because I grew up in Seattle and did not even know what hominy was, it was just waiting for me to see this recipe on Milk Street TV.