Rotisserie Chicken Pozole
with broccoli and salsa verde

Name: Rotisserie Chicken Pozole
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Jalapenos, halved and seeded ((the more heat you want, the more seeds you shoud leave in)); 1 Peppers, Anaheim, cored and halved ((sub 1/2 a green pepper if you can't find an Anaheim)); 1/2 lb Tomatillos, husked and halved ((it looks like a green tomato with a husk on the outside. Pick small firm ones.)); 1/4 Onion, peeled; 1 cloves Garlic, peeled; 1/2 Lime, juice of; 1/4 tsp Salt; 1/2 Rotisserie chicken, shredded; 1 Onions, diced; 1 head Broccoli, chopped; 1 can Hominy, drained and rinsed ((can be found in a can in the Latin food section usually in larger cans, which is fine)); 2 Tbsp Cooking oil; 6 cups Chicken stock; 1 cup Homemade salsa verde, ingredients listed separately; for serving Hot sauce; for serving Tortilla chips

Active: 30 min Total: 40 min

Original

Pozole is a Latin stew traditionally made with pork and hominy (hominy is what grits are made of), but we're going to switch it up and make it with convenient rotisserie chicken instead. To flavor this stew, you'll make a salsa verde (that's green for those non-Spanish speakers) that you can enjoy with chips too!

Dependency

Rotisserie Chicken and Kale Tacos

Proteins

Chicken, non-ground

Cuisines

Latin

Ingredients

Metric

Servings:

Salsa Verde:

Jalapenos - 1 , halved and seeded ((the more heat you want, the more seeds you shoud leave in))
Peppers, Anaheim - 1 , cored and halved ((sub 1/2 a green pepper if you can't find an <a href="http://www.naturesfinestproduce.com/images/Anaheim%20pepper.jpeg" target="blank">Anaheim</a>))
Tomatillos - 1/2 lb , husked and halved ((it looks like a <a href="http://www.foodsubs.com/Photos/tomatillos7.jpg" target="blank">green tomato</a> with a husk on the outside. Pick small firm ones.))
Onion - 1/4 , peeled
Garlic - 1 cloves , peeled
Lime - 1/2 , juice of
Salt - 1/4 tsp

Rotisserie Chicken Pozole:

Rotisserie chicken - 1/2 , shredded
Onions - 1 , diced
Broccoli - 1 head , chopped
Hominy - 1 can , drained and rinsed ((can be found in a can in the Latin food section usually in larger cans, which is fine))
Cooking oil - 2 Tbsp
Chicken stock - 6 cups
Homemade salsa verde - 1 cup , ingredients listed separately
Hot sauce - for serving
Tortilla chips - for serving

Prep

Jalapenos {Follow this video just for the halving part} / Anaheim peppers / Tomatillos / Onion - Double if you're making Wednesday's "Chicken and Kale Tacos" which also calls for salsa verde. Prep as directed. Tomatillos can be a bit sticky once you remove the husk - that's normal. Just give them a rinse. (Can be done up to 5 days ahead)
Make salsa - Situate top rack about 6" (15 cm) below broiler. Turn on broiler. Place ingredients on a sheet pan and brush with oil and sprinkle with salt. Broil for 10 to 15 minutes, turning midway through. Place broiled ingredients in a food processor. Add garlic cloves, lime juice, and salt. Puree until a salsa forms. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
Rotisserie chicken - If making Wednesday's meal, just break down the entire chicken. Take meat off the bone and shred. Use knife and fork or just hands. (Can be done up to 3 days ahead)
Onions / Broccoli / Hominy - Prep as directed.

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Make

Heat a >5 quart Dutch oven over medium-high heat. Add 2 tbs. (30 ml)cooking oil, and then onions to the heated oil with a dash of salt. Saute until softened, ~3 minutes.
Next add in broccoli, hominy, stock, and 1 cup (236 ml) of salsa verde. Cover and bring to a boil. Add in chicken and then simmer uncovered for another 3 to 5 minutes until broccoli is cooked through to the tenderness you want. If you have quinoa leftover from Monday's fish, you can add it into the soup. Season to taste with more salsa verde, salt, pepper, or hot sauce. Enjoy with chips and more salsa verde (if you doubled for Wednesday's meal, remember to save half!).

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