Southwest Posole Verde Chicken Bowls

Ingredients

• 1 lb boneless chicken thighs
• 2 cans hominy, drained and rinsed
• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers
• 1 cup cilantro leaves and stems
• 2 tbsp neutral oil
• 1 large onion, half quartered and half diced
• 5 garlic cloves
• 1 tsp ground cumin and 1 tsp dried oregano
• 4 cups chicken broth
• 4 radishes, thinly sliced
• 1 avocado, sliced
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Char the tomatillos, poblanos, quartered onion, and garlic under a hot broiler for 8 to 10 minutes, turning, until blackened in patches and softened.
2. Charring rather than boiling the tomatillos is what gives posole verde its depth; boiled, the broth tastes thin and sour.
3. Cover the poblanos for 10 minutes, then peel, seed, and roughly chop them.
4. Blend the tomatillos, poblanos, charred onion and garlic, and the cilantro with 1 cup of the broth until smooth.
5. Heat the oil in a heavy pot and cook the diced onion for 6 minutes, then add the cumin and oregano for 30 seconds.
6. Pour in the blended sauce, standing back as it spits, and fry it for 8 minutes, stirring, until it darkens and thickens.
7. Add the remaining broth and the chicken and simmer for 20 minutes, until the chicken reaches 165F (74C). Lift it out and shred it.
8. Return the chicken with the hominy and simmer for 15 minutes so the hominy softens and takes on the broth. Season with salt and black pepper. Serve with the radish, avocado, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.