Jennifer Chenoweth’s “Big-Party-Feed-a-Lot-of-People” Pozole Blanco

Category: 
Main Courses

Makes 6–8 generous servings, but Chenoweth’s original recipe (multiplied by at least 4) serves dozens.

Easy

Jennifer Chenoweth’s “Big-Party-Feed-a-Lot-of-People” Pozole Blanco

Ingredients

For 1 Batch(es)

Recipe

  • 4 15 1/2 oz. cans white hominy, drained and rinsed
  • 1 13 oz. container Bueno roasted and chopped Hatch green chiles (available at Fresh Plus or check store locator on buenofoods.com)
  • 4 large carrots, peeled and chopped
  • 8 cups vegetable stock (or 4 bouillon cubes and 8 c. water)
  • 2 bay leaves
  • 6 tablespoons olive oil, divided
  • 1 large white onion, chopped
  • 4 large garlic cloves, smashed and minced
  • 1 tablespoons fresh rosemary, chopped (or 1 t. dried)
  • 1 tablespoons fresh oregano, chopped (or 1 t. dried)
  • 1 teaspoons crushed red pepper flakes
  • sea salt and freshly ground black pepper, to taste
  • 2 pounds organic boneless, skinless chicken thighs, chopped into bite-sized pieces
  • juice of 1 lime
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh cilantro, chopped

Jennifer Chenoweth’s “Big-Party-Feed-a-Lot-of-People” Pozole Blanco Directions

  1. Place the hominy, chiles, carrots, veggie stock and bay leaves in a large soup pot. Bring to a simmer on medium-high heat.
  2. Meanwhile, in a large cast-iron skillet, heat 3 tablespoons of the olive oil, then sauté the onions for a few minutes until soft.
  3. Add the garlic, rosemary, oregano, crushed red pepper, and salt and pepper, to taste. Sauté for a few more minutes until the flavors meld.
  4. Empty the contents of the cast-iron skillet into the soup pot. Without cleaning the skillet, return it to the heat and add the rest of the olive oil and the chopped chicken in a single layer.
  5. Salt and pepper the chicken, then sear the chicken pieces for 1 minute on each side.
  6. Deglaze the pan with lime juice, then cover and cook for about 7 more minutes.
  7. Add the chicken to the soup pot along with the parsley and cilantro. Keep the pozole at a low simmer for at least 4 hours before serving (it’s even better the next day).
  8. Depending on how long you cook it down, stir and reconstitute with more water every few hours. Remove the bay leaves before serving.
  9. At EAST, Chenoweth serves the soup with lime wedges, tortillas, chips and salsa (and lots of Lone Star in a keg out back).

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