Chicken Posole Verde
4-6

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Chicken Posole Verde

  • Servings: 4-6
  • Prep Time: 20 MINS
  • Cook Time: 180 MINS

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Chicken Posole Verde

Directions

Step one
In a large pot place the chicken thighs, tomatillos, onion, jalapeño, garlic, cumin, oregano and chicken broth. Bring to a boil and simmer for 2.5 hours. Remove the chicken thighs, they should be tender and easy to break up into bite size pieces. Puree the stock ingredients until smooth (I use an immersion blender or you can use a stand blender). And the chicken back in, Anaheim chilies and hominy. Simmer for 30 min and finish with lime juice, cilantro salt and pepper to taste. Serve with your favorite toppings.
Step two
Toppers: thin sliced radish, thin sliced jalapeno, crumbled cotija cheese, sour cream, avocado, lime wedges, diced onion and corn chips

TIPS

If you can’t find fresh tomatillos in your local market you can use canned just drain out most of the juice from the can. You can also use canned diced chilies instead of roasting.

Ingredients

2 LBS. RANGER® Free Range Boneless Skinless Chicken Thighs
1 ½  LBS. Fresh Tomatillos, Husked and Washed
6 CLOVES Garlic
Large Yellow Onion Rough Chopped
2-3   Jalapeño Peppers Destemmed and Chopped (Remove Seeds for Less Heat)
1 ½  TBSP. Oregano
1 TBSP. Ground Cumin
6 CUPS Organic Chicken Broth
1/2   Bunch Cilantro Destemmed and Chopped
3-4   Anaheim Chilies Roasted Seeded Peeled and Diced
25  OZ Can Hominy Drained
1 OZ Lime Juice
  Salt and pepper

Directions

Step one
In a large pot place the chicken thighs, tomatillos, onion, jalapeño, garlic, cumin, oregano and chicken broth. Bring to a boil and simmer for 2.5 hours. Remove the chicken thighs, they should be tender and easy to break up into bite size pieces. Puree the stock ingredients until smooth (I use an immersion blender or you can use a stand blender). And the chicken back in, Anaheim chilies and hominy. Simmer for 30 min and finish with lime juice, cilantro salt and pepper to taste. Serve with your favorite toppings.
Step two
Toppers: thin sliced radish, thin sliced jalapeno, crumbled cotija cheese, sour cream, avocado, lime wedges, diced onion and corn chips

TIPS

If you can’t find fresh tomatillos in your local market you can use canned just drain out most of the juice from the can. You can also use canned diced chilies instead of roasting.