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Chicken and Poblano Pozole

In our family we love southwestern style foods. My husband wants to put hot sauce on everything and I’m always striving to cook foods that will pair with hot sauce, haha. Honestly, though, I love anything with peppers, onions, and cheese too. Pozole is a delicious and healthy soup that has all those Mexican flavors we crave. If you love chili but want a lighter alternative (fun fact: hominy has slightly fewer carbs than beans and provides the same great texture and starchiness) this is your ticket. I added some collard greens to this soup because you know me, I’m always trying to sneak some type of leafy green into my soup. This was delicious and I’m looking forward to eating the leftovers today, which I think will have even more developed flavors than yesterday.

What you need:

2 tbsp olive oil

2 tbsp butter

salt and pepper

1 lb boneless, skinless chicken thighs

1 small sweet onion

2 large poblano peppers

1 1/2 lb fresh tomatillos (peeled and chopped)

2 cloves of garlic

1 tsp dried oregano

1 tsp dried cilantro

1 qt chicken broth

1 cup chopped leafy greens (collards, kale, or spinach)

1 25 oz can hominy

1 lime

hot sauce, cheese, chips to garnish

Begin by melting your butter and olive oil together over medium heat in a stock pot and add your peppers and onions (diced). Sprinkle a bit of salt and pepper over the top and begin to sweat the vegetables. After a few minutes add the dried herbs. Thinly slice the garlic and add that to the pot as well. Stir frequently so the vegetables don’t burn and after about 10 minutes and the onions are about halfway to caramelization, add the tomatillos. Add another sprinkle of salt and pepper. Let the tomatillos cook and soften for a few minutes then add your chicken thighs (with one more pinch of salt and pepper) and broth. Throw in your greens. Bring to a boil and then reduce to a simmer. Allow to simmer for about 20-30 minutes stirring occasionally. When the chicken starts to come apart with slight pressure from a fork, use a slotted spoon or tongs to remove the chicken. Shred the meat and then return it to the pot. Rinse and drain your hominy and add that to the pot. Slice the lime in half and squeeze juice into the soup. Now drop the lime in and let everything cook for about 5-10 more minutes. Remove the lime and serve. If you like the soup spicy, feel free to add some diced jalapeños or red pepper flakes. I prefer to leave it mild and let people add their desired level of heat with the hot sauce. Serve with hot sauce, corn chips and shredded cheese (we used pepper jack). Enjoy.

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