Green Posole with Chicken
This is a stew with a nice spicy and a bit tangy (due to the tomatillos) flavor. It's fairly balanced with the stew or sauce part, the posole, and the chicken. I particularly liked the posole (hominy) part of it, so I would tend to add another 15 oz
can of hominy. This is a dish where you can use the main recipe
as a base and vary the amount of chicken as desired or vary the
amount of hominy as desired. I think it would also make a good
vegetarian dish by substituting vegetable broth for the chicken
broth and leaving out the chicken.
The pumpkin seeds add quite a bit in terms of flavor. It's
easiest to buy them already hulled at a Whole Foods, Sunflower
Market or the like. I couldn't get to one of those, so I bought
pumpkin seeds in the shell and attempted to shell them. What a
disaster. Next time I can't get pumpkin seeds already shelled,
I'm going to substitute sunflower seeds, which are very easy to
get already shelled in most grocery stores. I think the taste will
be very similar.
BTW, the Hindu wedding in Chicago was beautiful, and (fortunately)
under 2 hours. Plus, there was fabulous Indian food.
Ingredients:
6 cups chicken broth
2 cups chopped onion
1 bay leaf
6 garlic cloves, pressed or chopped
2 1/2 lbs boneless chicken
1/2 cup hulled pumpkin seeds, roasted
1/2 cup diced green chiles
4 cups coarsely chopped tomatillos (husked),
about 1 lb.
3/4 cup chopped fresh cilantro
1 tsp dried Mexican oregano, crumbled
2 tbsp vegetable oil
2 15 oz cans white hominy, drained
Garnish with cilantro, avocando, shredded lettuce, diced onion, as desired.
Preparation:
1. Bring 5 cups of the chicken broth, bay leaf, half the garlic,1 cup
of onion to a boil in a 5 quart heavy pot. Add chicken and poach about
20 minutes, or until just cooked through.
2. Transfer the chicken to a cutting board to cool. When cool,
shred with fork and your fingers. Set aside broth.
3. If pumpkin seeds are not already toasted, cook in a dry
skillet 6 to 7 minutes over low heat until puffed but not
browned. Let cool, then grind in a coffee or spice grinder.
4. Simmer the tomatillos and remaining 1 cup onion in 1 cup
chicken broth until tender, about 10 minutes.
5. Pour the tomatillo mixture in a blender. Add the green chiles,
1/4 cup cilantro, oregano, and remaining garlic and puree.
6. Heat oil in a 4 to 5 quart heavy pot over moderately high heat
until hot but not smoking, then carefully add puree.
7. cook, uncovered stirring frequently, until thickened, about
10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and
simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more
cups reserved broth and simmer, partilly covered, 20 minutes.
8. Stir in remaining 1/2 cup cilantro and serve posole with
garnishes.
Preparation time: about 1 1/2 hour
Total time: 2 hours
Makes: 6 servings
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