Chicken Pozole Recipe with Paleo Chicken Chile Verde Variation

Chicken Pozole with Paleo Variation for Chicken Chile Verde.png

Just because something is hearty, comforting, and delicious doesn't mean it has to be loaded with unhealthy calories.

Pozole usually includes pieces of pork, but I've subbed boneless, skinless chicken thighs for the pork in order to create a dish with a healthier fat profile. You can also use chicken breast pieces.

Pozole is the name of this style of stew. It's also the Spanish word for hominy. Hominy is corn kernels that have been soaked in a lye solution to alter their flavor, texture, and appearance. If you want a Paleo version of this dish, just leave out the hominy! Then you have more of a chicken chile verde.

CHICKEN POZOLE (CHILE VERDE) RECIPE

INGREDIENTS

  • 2 pounds boneless chicken thighs, skin removed and cut into bite-sized pieces

  • 1 pound tomatillos, husked and washed

  • 1 large onion, chopped

  • 3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)

  • 4 Ortega chiles

  • Fresh cilantro to taste (I recommend a large handful)

  • Fresh oregano to taste (a few sprigs)

  • 3 to 4 cloves garlic, skin removed

  • 6 cups chicken broth

  • 1 tablespoon dried oregano

  • 1 teaspoon coarse sea salt

  • 1 28-ounce can of hominy drained and rinsed

  • As garnish: limes, radishes, jalapeños, cilantro, oregano

INSTRUCTIONS

  1. In baking dish broil onion, jalapeños, tomatillos, Ortega chiles, and garlic for 10 mins. Flip and broil for 5 to 10 mins until everything is a little charred looking.

  2. Place the charred vegetables in blender with fresh cilantro, fresh oregano, and any accumulated juices from the vegetables. Blend to make a sauce.

  3. In a large pot or Dutch oven, add cut up chicken, vegetable puree from the blender, chicken broth, dried oregano, and sea salt. Place over high heat and bring to a boil. Add hominy and reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

  4. Taste and season with salt as necessary.

  5. Serve with thinly sliced cabbage, sliced fresh limes for juice, thinly sliced radishes, jalapenos, fresh cilantro and fresh oregano for garnish. Enjoy!

NutritionAndrea TagalogBody by DreaMexican, soup, Paleo, healthy cookingComment