Spicy Pozole Verde Paired With Fruit Infusions Strawberry Blood Orange
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Wine Varietal: Strawberry Blood Orange
Ingredients
- 2 lbs. Boneless, skinless chicken thighs
- 1 lb. tomatillos, husked and washed
- 3 jalapeño peppers, stems cut off
- 1 poblano pepper, stem cut off
- 1 large onion, quartered
- 5 cups unsalted chicken stock
- 1 cup cilantro
- 5 garlic cloves
- 15 oz. can white hominy, drained
- salt and black pepper, to taste
Garnishes for Serving
Avocado, Cabbage, Limes, Radishes, Jalapeños, Cilantro, Oregano
Instructions
- Place chicken, tomatillos, jalapeños, poblano pepper, onion and chicken stock in a large Dutch oven over medium-high heat. Depending on how big your vegetables are, you may need to add a little more stock. Just make sure the stock covers all chicken and veggies for simmering.
- Bring ingredients to a boil and reduce heat to low. Cover partially and simmer for 50 minutes.
- Remove chicken from the Dutch oven and shred with two forks. Set aside.
- Pour remaining ingredients into a strainer over a large bowl. Place strained ingredients in a blender and transfer broth from the large bowl to the Dutch oven.
- Add cilantro and garlic to the blender along with 1–2 cups of broth. Puree until smooth and season with salt and pepper.
- Carefully pour tomatillo puree into the Dutch oven and stir together with the broth. Add the hominy and chicken, and place over medium-high heat. Bring to a simmer and season with additional salt and pepper.
- Serve with recommended garnishments and enjoy with Sutter Home Fruit Infusions Strawberry Blood Orange.
