Spicy Pozole Verde Paired With Fruit Infusions Strawberry Blood Orange

Ingredients​

• 2 lbs. Boneless, skinless chicken thighs​
• 1 lb. tomatillos, husked and washed​
• 3 jalapeño peppers, stems cut off​
• 1 poblano pepper, stem cut off​
• 1 large onion, quartered​
• 5 cups unsalted chicken stock​
• 1 cup cilantro​
• 5 garlic cloves​
• 15 oz. can white hominy, drained​
• salt and black pepper, to taste​​

Garnishes for Serving​

Avocado, Cabbage, Limes, Radishes, Jalapeños, Cilantro, Oregano​

Instructions​

1. Place chicken, tomatillos, jalapeños, poblano pepper, onion and chicken stock in a large Dutch oven over medium-high heat. Depending on how big your vegetables are, you may need to add a little more stock. Just make sure the stock covers all chicken and veggies for simmering.​
2. Bring ingredients to a boil and reduce heat to low. Cover partially and simmer for 50 minutes.​
3. Remove chicken from the Dutch oven and shred with two forks. Set aside.​
4. Pour remaining ingredients into a strainer over a large bowl. Place strained ingredients in a blender and transfer broth from the large bowl to the Dutch oven.​
5. Add cilantro and garlic to the blender along with 1–2 cups of broth. Puree until smooth and season with salt and pepper.​
6. Carefully pour tomatillo puree into the Dutch oven and stir together with the broth. Add the hominy and chicken, and place over medium-high heat. Bring to a simmer and season with additional salt and pepper.​
7. Serve with recommended garnishments and enjoy with Sutter Home Fruit Infusions Strawberry Blood Orange.​