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Chicken Pozole Recipe

by on ‎12-06-2016 12:00 PM

This week my family was craving Mexican like we often do. But I wanted to do something more than Taco Tuesday so my friends suggested this Mexican Stew. It's super easy, perfect for busy weeknights and the kids love it. Only suggestion is if making for kids cut back on the jalapeños! 





1 ½ pounds tomatillos, husks removed

1 medium white onion, cut in half then sliced into 8ths

2 jalapenos + 1 jalapeño sliced thin for garnish 

Kosher salt & pepper

2 pounds boneless skinless chicken thighs

½ cup chopped cilantro

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 29 ounce can hominy, drained and rinsed

1 dried bay leaf

4 cups low sodium chicken broth

2TB Sugar

Salt & pepper 

4 TB olive oil







1 Avocado, cubed

3-5 Radishes, thinly slices

Queso Fresco cheese (grated for garnish) 

2 limes, quartered 

Sliced jalapeños





Preheat the oven to 450°F.


Place the tomatillos, white onion, and jalapeños on a rimmed baking sheet and toss with 2 TB olive oil and a large pinch of salt. Roast in the hot oven for 25 minutes, then let cool at room temperature for 5 minutes.




Meanwhile, in small batches, lightly brown chicken thighs in 2 TB olive oil over medium-high heat. Place the chicken thighs, chopped cilantro, ground cumin, Mexican oregano, hominy, bay leaf, and chicken stock in the crockpot.




Remove the stems from the jalapeños and transfer the roasted vegetables to a food processor or Vitamix. Blend until mostly smooth and add the mixture to the crockpot with 1 teaspoon kosher salt and 2TB sugar.






Cook on the low setting for six hours. When ready to serve, remove the chicken, shred it, and return it to the crockpot. Taste for seasoning, add more salt and pepper to taste.




Top with desired garnishes. I like a few pieces of avocado, sliced radishes, squeeze of lime, sliced jalapeños, and a. sprinkle of queso fresco cheese. 






For more of my recipes, you can go here >> Stacey's Recipes

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See you Wednesday, December 7th for ITKWD from 7-10pm et!



on ‎12-06-2016 01:43 PM

That looks sooo yummy!