Roasted Poblano and Chicken Pozole
Roasted Poblano and Chicken Pozole
Ingredients
For the Roasted Poblano Puree
- 3 poblano peppers, large
- 1/2 white onion, medium, roughly chopped
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
For the Pozole
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1/2 white onion, medium, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cans canned hominy, 15-ounce, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional Toppings)
- 1/2 cup radishes, thinly sliced
- 1 cup green cabbage, shredded
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- tortilla chips, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the poblano peppers, 1/2 medium roughly chopped white onion, and 4 unpeeled garlic cloves with 2 tablespoons of olive oil. Roast for 20 to 25 minutes, or until the vegetables are tender and slightly charred.
⏱️ 25 min•🌡️ 400
- 2
Once cooled slightly, peel the charred skin from the poblano peppers and garlic cloves. Discard the skins. Transfer the roasted poblanos, onion, and garlic to a blender. Add 1 cup of chicken broth and blend until completely smooth. Set aside.
⏱️ 10 min
- 3
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces, remaining 1/2 medium chopped white onion, and 3 minced garlic cloves. Cook, stirring occasionally, until the chicken is browned on all sides and the onion has softened, about 8 to 10 minutes.
⏱️ 10 min
- 4
Pour in the roasted poblano puree, the remaining 5 cups of chicken broth, drained and rinsed hominy, ground cumin, dried Mexican oregano, bay leaf, kosher salt, and black pepper. Stir everything together.
⏱️ 5 min
- 5
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the chicken is cooked through and very tender.
⏱️ 30 min
- 6
Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir well to combine with the pozole.
⏱️ 5 min
- 7
Ladle the hot pozole into individual bowls. Serve immediately with your desired toppings such as sliced radishes, shredded green cabbage, lime wedges, fresh cilantro, diced avocado, and tortilla chips.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Poblano and Chicken Pozole
Ingredients
For the Roasted Poblano Puree
- 3 poblano peppers, large
- 1/2 white onion, medium, roughly chopped
- 4 garlic cloves, unpeeled
- 2 tablespoons olive oil
For the Pozole
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1/2 white onion, medium, chopped
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cans canned hominy, 15-ounce, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional Toppings)
- 1/2 cup radishes, thinly sliced
- 1 cup green cabbage, shredded
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- tortilla chips, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. On a baking sheet, toss the poblano peppers, 1/2 medium roughly chopped white onion, and 4 unpeeled garlic cloves with 2 tablespoons of olive oil. Roast for 20 to 25 minutes, or until the vegetables are tender and slightly charred.
⏱️ 25 min•🌡️ 400 - 2
Once cooled slightly, peel the charred skin from the poblano peppers and garlic cloves. Discard the skins. Transfer the roasted poblanos, onion, and garlic to a blender. Add 1 cup of chicken broth and blend until completely smooth. Set aside.
⏱️ 10 min - 3
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces, remaining 1/2 medium chopped white onion, and 3 minced garlic cloves. Cook, stirring occasionally, until the chicken is browned on all sides and the onion has softened, about 8 to 10 minutes.
⏱️ 10 min - 4
Pour in the roasted poblano puree, the remaining 5 cups of chicken broth, drained and rinsed hominy, ground cumin, dried Mexican oregano, bay leaf, kosher salt, and black pepper. Stir everything together.
⏱️ 5 min - 5
Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes, or until the chicken is cooked through and very tender.
⏱️ 30 min - 6
Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir well to combine with the pozole.
⏱️ 5 min - 7
Ladle the hot pozole into individual bowls. Serve immediately with your desired toppings such as sliced radishes, shredded green cabbage, lime wedges, fresh cilantro, diced avocado, and tortilla chips.
⏱️ 5 min