Pozole Verde (mexican Hominy And Chicken)

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1 (2 lb) bag nixtamal (canned hominy may be used if unavailable)
• 6 quarts water
• 1 cup water
• 6 chicken breast halves, about 4 pounds
• 6 1/2 teaspoons salt, divided
• 1 lb poblano pepper (4 medium)
• 1 bunch cilantro
• 2 medium onions, divided
• 4 cloves garlic, peeled
• 1 head iceberg lettuce, shredded
• 6 serrano peppers, sliced
• 4 -6 limes, cut into wedges
• 1/4 cup dried oregano (or more)
• 1 package crisp corn tortilla (used for tostadas)

Recipe

• 1 rinse nixtamal thoroughly in a strainer.
• 2 pour into large dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
• 3 simmer gently, loosely covered about 2 hours, or until tender.
• 4 do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
• 5 while corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
• 6 bring chicken to boil, reduce heat, cover and simmer 1 hour.
• 7 strain and measure broth, adding water if necessary to equal 8 cups.
• 8 shred meat, discarding skin and bones.
• 9 set aside broth and chicken.
• 10 when nixtamal is tender, remove it to bowl.
• 11 rinse the pot and return cooked nixtamal to pot.
• 12 wash poblano chiles and discard stems and seeds.
• 13 cut into chunks.
• 14 wash cilantro and cut off tips of stems.
• 15 place chiles and cilantro in blender with a cup of water and whirl.
• 16 slice one of the onions.
• 17 add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
• 18 stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
• 19 add chicken and cook 15 more minutes.
• 20 dice remaining onion and place in small bowl.
• 21 arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
• 22 to serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.