Whole Roasted Chicken Pozole Verde
Pozole Verde is a celebratory dish as it can take hours to prepare and results in a dish that is deep in flavor and rich in tradition. This version removes a lot of the time spent stewing the chicken in the pozole broth and instead breaks the dish down into two main components that are then combined in the end: the savory roast chicken and the unctuous pozole broth. The depth of the broth is intensified by allowing the chicken to achieve its fully potential as it roasts. Make sure to add all the pan drippings from roasting to the broth. Its a game changer!
POZOLE VERDE BROTH
2 liters Chicken stock or broth
8 Tomatillos
2 jalapenos
2 poblanos
1 sweet onion, medium
8 garlic cloves
3 Bay Leaves
2 tsp cinnamon
1 tbsp smoked paprika
1 tsp cumin
2 tsp chili powder
1 bunch cilantro
2 bunches scallions
1 bunch oregano
45 oz hominy
1/2 cup lime juice
FOR ASSEMBLY
ROASTED CHICKEN
POZOLE VERDE BROTH
OPTIONAL GARNISHES:
AVOCADO, DICED
RED RADISHES, SLICED
LIME WEDGES
SCALLION, CHOPPED
CILANTRO, CHOPPED
JALAPENOS, DICED
TORTILLA STRIPS
SOUR CREAM
FOR POZOLE VERDE BROTH
1. In a large sauté pan, char the peppers, onion, garlic, and tomatillos with a little oil or cooking spray. Char well for the best flavor. All of the vegetables should appear browned and well roasted. Reserve the peppers in a covered bowl and allow them to steam. After 10-15 minutes, peel off the char and reserve until ready to make the pozole.
2. Combine the charred tomatillos, onions, garlic, peppers, scallions, oregano, cilantro, cinnamon, cumin, smoked paprika, Chile powder and lime juice in a blender. Add 1 cup of chicken stock and puree. Reserve.
3. Bring the remaining stock to a simmer and add the hominy, bay leaves and charred vegetable puree. Season to taste and allow to simmer for a minimum of 30 minutes, until the roast chicken is cooked, cooled, and shredded.
ASSEMBLY METHOD
1. Preheat oven to 425°F
2. Remove chicken from refrigerator 1 hour before roasting. Salt and pepper liberally and truss.
3. Roast chicken at 425°F for 75-90 minutes. Check temperature at 75 minutes. The chicken is done roasting when it reaches >165°F at the bone located in the breast and 175°F at the bone in the leg.
4. Allow the chicken to rest for 15-20 minutes and then shred in large chunks.
5. Add all shredded chicken to the pozole Verde broth. Bring back to a simmer over medium heat and season with salt, pepper and additional lime juice to taste.
6. Serve in large bowls with any (or all) of the garnishes listed!
