Rio Grande Pozole Verde

Directions

1. Preheat oven to 425° F.

2. Spatchcock whole chicken and generously coat in Spiceology Rio Grande, a touch of olive oil and juice from the lemon.

3. Roast at 425° F uncovered for 15 minutes, then reduce heat to 375 F and cover with foil and finish to 160° F. Remove from oven and let cool.

4. In a food processor combine onion, peppers, tomatillos, 1/2 the cilantro, and garlic cloves.
5. Pulse to a fine pulp. It may take two or three passes and adding ingredients slowly depending on your food processor.
6. In a large stock pot, heat 2 tbsp of olive oil and add the puree. Sautee for 2-3 minutes and add chicken stock and 1/4 cup of remaining Rio Grande blend. Bring to a boil. Reduce heat to low and simmer covered for ten minutes.
7. While Pozole is simmering, remove meat from chicken and add to the pot.
8. Drain cans of hominy and add to the pot. Continue to simmer for an additional 10 minutes.
9. Take the other half of the bunch of cilantro and mince with stems and set aside.
10. Once Pozole has simmered and turned a deep earthy moss green, serve in large bowls.
11. Garnish with your choice of prepared sides.
12. Devour.