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Smoky Green Chicken Pozole

By Campbell's

5.0

(1)

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A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced stew. Leave the seeds in the jalapeños if you prefer a spicier stew.

Recipe information

  • Total Time

    45

  • Yield

    6 - 8 servings

Ingredients

3

/4 pounds tomatillos, husks removed and rinsed

1

8-ounce poblano pepper, stems and seeds removed, halved

1

Jalapeño, stems and seeds removed, halved, plus more sliced for serving

1

small white onion, quartered, (12 ounces)

2

garlic cloves, peeled

2

tablespoons vegetable oil

1

1/2 pounds bone-in, skin-on chicken breasts

Kosher salt and freshly ground black pepper

4

cups Swanson's Chicken Broth

1

/2 tsp. dried oregano

2

15-ounce cans white hominy, drained

1

tablespoon mezcal

For serving: diced avocado, shredded green cabbage, thinly sliced radish, fresh cilantro leaves, warm corn tortillas, and lime wedges

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to broil with a rack in top third. Arrange tomatillos, poblano peppers, jalapeno peppers, onion, and garlic in a single layer on a rimmed baking sheet. Blister vegetables, turning frequently, until blackened in places but still firm, about 10 minutes.

    Step 2

    Scrape blistered vegetables and any accumulated juices into food processor and add 1 cup of water. Puree, in batches if necessary, until smooth.

    Step 3

    In a medium heavy bottomed pot, heat oil over medium-high. Season chicken with salt and pepper and sear, turning to brown all over, about 8 minutes.

    Step 4

    Pour broth and tomatillo puree over chicken. Add oregano and bring to a boil. Reduce to a gentle simmer and cover. Simmer until chicken is just cooked through, about 10 minutes. Turn off heat. Using tongs or a slotted spoon, remove chicken to a plate and let cool slightly.

    Step 5

    Discard skin and bones and shred chicken meat. Stir picked chicken back into pot and add the hominy. Bring back to a simmer, to reheat. Stir in mezcal to taste and season with salt and pepper.

    Step 6

    Ladle hot stew into bowls and garnish with diced avocado, cabbage, radish, cilantro, and jalapeno. Serve with lime wedges. Makes about 9 cups soup.

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