Chicken Pozole

My husband and I went to Puerto Vallarta a few months ago. It was a totally random & spontaneous trip. Sometimes these kind of trips turn out the best. So many good food and met some great people along the way. It was not the most adventurous trip as I would like( all inclusive, resort style :)) but it was wonderful. Yes, ‘all inclusive’  It’s embarrassing to admit that we had 7 meals a day, ordered almost everything on the menu. I gained 3lb and I am proud. It was absolutely worth it!

I miss their food so much, I attempted to make mexican chicken pozole. It was easier than I thought and so delicious! Just a few things you need to get at a mexican market and good chicken stock,  then you are good to go! This will make a big pot of the goodness so you can feed your entire family and leftover!

Ingredients
6 cups good low sodium chicken stock  (I make my own. Especially for soup, the homemade ones are the best)
2 chicken breast (I added some dark meat cuz I love dark meat)
1 pound tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles—cored, seeded and quartered
2 jalapeños, seeded and quartered
4 large garlic cloves, smashed
1/2 cup chopped cilantro
1 tablespoon oregano leaves
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 cans hominy, drained
Sliced radishes, chopped onion, sliced avocado, tortilla chips and lime wedges for serving

Preparation
1. Bring the chicken stock and water to a boil. Add the chicken cover and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

I try to make homemade chicken stock whenever I have time and freeze them.

2. Make tomatillo puree:  In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

3. Pour the green sauce into the cooking liquid. Add the hominy and bring to a simmer. Add the shredded chicken, season with salt and pepper and cook just until heated through. Serve with sliced radishes, onion, avocado, tortilla chips and lime wedges. Yum!!!

Me and my hubby in Puerto Vallarta where I fell in love with mexican food