Posole Verde With Roasted Chicken Recipe

Name: Posole Verde With Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, roasted; 1 tablespoon butter; 8 cups chicken stock or low-sodium broth; 2 pounds tomatillos, husked and halved; 1 small onion, quartered; 2 poblano chiles-cored, seeded and diced; 2 jalapenos, seeded and diced; 4 large garlic cloves, smashed; 1/2 cup chopped cilantro; Salt and freshly ground black pepper; 1 tablespoon vegetable oil; Finely shredded cabbage, sliced radishes, chopped onion, diced; avocado, queso fresco, corn tortillas, and lime wedges, for serving; 1 28 ounce can white hominy, rinsed

Servings: persons

1 whole chicken, roasted
1 tablespoon butter
8 cups chicken stock or low-sodium broth
2 pounds tomatillos, husked and halved
1 small onion, quartered
2 poblano chiles-cored, seeded and diced
2 jalapenos, seeded and diced
4 large garlic cloves, smashed
1/2 cup chopped cilantro
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Finely shredded cabbage, sliced radishes, chopped onion, diced
avocado, queso fresco, corn tortillas, and lime wedges, for serving
1 28 ounce can white hominy, rinsed

1
["Preheat oven to 350 degrees. Rinse chicken and throughly dry. Melt 1 T of butter and coat chicken and brush all over and cover with salt and pepper. Roast for 1 hour and 30 min. Remove and allow to cool and shred meat into separate bowl, discard bones and skin.", "Preheat oven to 350 degrees. Rinse chicken and throughly dry. Melt 1 T of butter and coat chicken and brush all over and cover with salt and pepper. Roast for 1 hour and 30 min. Remove and allow to cool and shred meat into separate bowl, discard bones and skin.", "In a large, dutch oven, heat 1 T of vegetable oil until hot. Add onion, poblanos, and jalapenos. Add oregano, cilantro, salt, and pepper. Cook until soft and chiles have a little ""char"" on skin.", "Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes, Add chicken broth and hominy. Season with salt and pepper.", "Add the shredded chicken to the stew and cook just until heated through.", "Serve the posole in deep bowls, passing the cabbage, radishes, onion, avocado, queso fresco, corn tortillas and lime wedges at the table."]

1053

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole chicken, roasted, 1 tablespoon butter, 8 cups chicken stock or low-sodium broth, 2 pounds tomatillos, husked and halved, and more.

Yes, Posole Verde With Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Posole Verde With Roasted Chicken

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