Chicken pozole verde with tomatillos and green chiles

Ingredients

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Jalepeno

  Whole Foods Market

  1 jalepeno or 14g

• Hominy

  Canned, white

  1 cup or 165g

• Boneless Skinless Chicken Thighs

  Freshdirect

  10 oz raw or 283g

• Tomatillos

  Raw

  4 medium or 136g

• Cilantro

  Raw - Whole Foods Market

  1 serving, raw or 50g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Limes

  Raw

  1 fruit or 67g

• Pumpkin and squash seeds

  Seeds, whole, roasted, with salt added

  3 tbsp or 12g

• Radishes

  Raw

  4 medium or 18g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. 1 Prep the pozole ingredients Peel and coarsely chop enough onion to measure ¾ cup (1½ cups). Finely chop enough of the remaining onion to measure ¼ cup (½ cup) for garnish. If using the jalapeño, remove the stem, ribs, and seeds; coarsely chop the jalapeño. Wash your hands after handling. Rinse the hominy. 2 Prep and sear the chicken Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan. 3 Cook the pozole In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the coarsely chopped onion and as much jalapeño as you like, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tomatillo simmer sauce base, hominy, oregano, chicken and any accumulated juices, and 1¼ cups (2½ cups) water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. When the pozole is almost done, prepare the remaining garnishes. 4 Prep the remaining garnishes Cut the lime into wedges. Strip the cilantro leaves from the stems. Serve Transfer the pozole to individual bowls and garnish with the cilantro, pumpkin seeds, and finely chopped onion. Serve with the lime wedges.

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