I had my first Connecticut girls night last night where we had Pozole; one of my favorite foods of all time. I LOVE Connecticut, and I love my new friends!
A few girls asked for the recipe, so here goes!
8 cups chicken broth
4 chicken breast halves
1 pound tomatillo (green tomato) husked and halved
1 small onion
2 jalapeño peppers (seeded)
4 cloves garlic
½ cup cilantro
1 Tbsp oregano
3 – 15 oz cans hominy
Garnish: (choose your favorites)
- Bring chicken stock to a boil. Add chicken breasts. Cover and simmer about 25 min. Transfer the chicken to a plate and shred the meat. Skim any fat from the cooking liquid.
- While the chicken is cooking, boil tomatillo in just enough water to cover it, until they turn brownish. About 10 min.
- Add tomatillo, onion, jalapeño, garlic, cilantro, and 1 cup chicken liquid in a blender. Blend until smooth.
- Heat 1 Tbsp oil in a sauce pan. Add green sauce and cook over medium heat about 12 minutes.
- Add the green sauce, hominy and shredded chicken to the chicken broth and bring to a boil. Simmer for about an hour. I usually add between 4 to 8 cups of water to the soup as it boils down.
- Serve with your favorite garnishes. I like mine with tostadas, onion, cilantro, avocado, oregando, chile guijillo and lime. But it is all about what you like!