Ingredients
Scale
- 1.5 lbs Tomatillos (husk and halved)
- 1 lb Poblano (chunked)
- 2 large Jalapenos (quartered)
- 1 large White Onion (chunked)
- 6 Garlic Cloves (whole)
- 8 lb Whole Chicken
- 3/4 cup Spiceology Rio Grande blend
- 2 cans Hominy
- 8 cups Chicken Stock
- 1 Lemon
- 1 bunch Cilantro
- 2 Limes (quartered)
- 1/2 cup Radish (thin sliced)
- 1 quarter Green Cabbage (thinly sliced)
- 1 bag Tortilla Chips
- 1 Red Onion (thinly sliced)
- 1 Avocado (chunked)
Instructions
- Preheat oven to 425 degrees.
- Spatchcock whole chicken and generously coat in Spiceology Rio Grande, a touch of olive oil and juice from the lemon.
- 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.
- In a food processor combine onion, peppers, tomatillos, 1/2 the cilantro, and garlic cloves.
- Pulse to a fine pulp. It may take two or three passes and adding ingredients slowly depending on your food processor.
- 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.
- While Pozole is simmering, remove meat from chicken and add to the pot.
- Drain cans of hominy and add to the pot. Continue to simmer for an additional 10 minutes.
- Take the other half of the bunch of cilantro and mince with stems and set aside.
- Once Pozole has simmered and turned a deep earthy moss green, serve in large bowls.
- Garnish with your choice of prepared sides.
- Devour.
Notes
It’s important to give these flavors time to marry in the pot. The longer it sits the better it gets. It’s going to be a pulpy, dense Pozole because that’s how I prefer a Verde, but you can add more stock to thin it out if you wish!