Roasted Green Tomatillo Pozole with Chicken

Dinner, Soups

Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com

Lately I’ve been in search of warmth of all kinds. I’ll call my mom and listen to her ramble on about her day because I like the sound of her voice regardless of what she’s actually saying.

I’m currently obsessed with Amelia’s warm chubby paws. She has soft hair growing in between the pads of them hat sometimes the groomer trims down, but I sort of like when he forgets and it grows super long. The warmest of places is the corner of Josh’s shoulder where I retreat after a particularly terrible day. No place feels warmer.

And the thing I want to eat when it’s cold and damp and sucky is this bowl of green pozole. It comes from Date Night In, which is a super pretty book all about my favorite day of the week: DATE NITE.

Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com

The best part of this pozole is the ground up cumin seeds and pepitas. It adds this really delicious mouthfeel and deep flavor that was really delicious. The tartness provided by the tomatillos was such a winner. This pozole is definitely more stew-like than other pozoles I’ve had, but I honestly really really liked it this way. Think more stew, less soup.

This book is full of good ideas to sort of push two people together. It encourages love and eating and talking. It’s all about valuing what is most important in life.

Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com

But I’ll be honest, Josh and I hardly ever have date night in. Mainly because we both cook for work so the idea of doing dishes and cleaning sounds terrible. But, every now and then, particularly when it’s sort of sucky out, we love to cook together. I made this pozole in under an hour, shot it and we ate together as we stared into each other’s eyes. LIES. We ate it while we talked about the recent episode of Shark Tank and how this can of compressed air has made Amelia a better behaved animal. V v romantic.

Roasted Tomatillo Pozole w/Chicken | www.acozykitchen.com

Roasted Green Tomatillo Pozole with Chicken

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1/2 cup/60 g roasted, salted pepitas, plus more for garnish
  • 1 teaspoon cumin seeds, toasted
  • 2 tablespoons vegetable oil, I used olive oil, divided
  • 10 ounces/280 g tomatillos, about 4 to 5 medium size, peeled and quartered
  • 3 garlic cloves, peeled
  • 1 large yellow onion, roughly chopped, plus more for serving
  • 1 jalapeno pepper, halved and seeded
  • 1/2 cup/10 g chopped fresh cilantro, divided, plus more for garnish
  • 1 to 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 2 1/2 to 3 cups/ 590 to 710ml chicken stock, homemade or store-bought
  • 4 boneless, skinless chicken thighs, thinly sliced
  • 1 15-ounce/430 g can hominy, drained and rinsed
  • 1/2 avocado, diced (for garnish)
  • 1 watermelon radish, cut into matchsticks (for garnish)
  • 1 lime, cut into wedges (for garnish)

Directions

  • Grind the peptias and cumin seeds in a spice grinder or blender until finely ground.
  • Add 1 tablespoon oil to a large pot or Dutch oven over medium-high heat.
  • When the oil is hot, add the tomatillos, garlic, onion, and jalapeno to the pot, along with a pinch of salt. Roast in the pan for 10 to 15 minutes, stirring occasionally, until the vegetables are charred, caramelized in parts, and tender.
  • Carefully transfer the roasted vegetables to a food processor or blender and process along with 1/4 cup/5 g chopped cilantro and 1 teaspoon salt.
  • Add the remaining 1 tablespoon oil to the pot over medium heat. Return the puree to the pot and cook, stirring frequently until thickened, about 5 to 7 minutes. Scrape up the deeply flavored browned bits on the bottom of the pot. Stir in the ground pepitas and cumin seeds, along with the oregano and 1 cup/240 ml stock. Bring to a simmer and then add the remaining 1 1/2 cups/360 ml stock, chicken, and hominy.
  • Let this simmer, mostly covered, for 20 minutes. Stir in the remaining 1/4 cup/5 g chopped cilantro. Taste and adjust seasonings, adding more salt if you feel it needs it. I prefer the pozole to be thick, like a stew, but if you want it thinner, add more stock. Pozole can be made 1 to 3 days in advance, and in fact the flavor improves after a rest in the fridge. Leftovers can be refrigerated for up to 1 week. Serve with accompaniments.
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15 Comments

  • Reply Belinda@themoonblushbaker January 14, 2015 at 4:34 am

    This is so gorgeous and fresh, Ashley’s book sounds amazing! I am not attached to anyone but I think this can use this book to help me bound with my family more.

  • Reply Kate January 14, 2015 at 4:57 am

    Now that is a beautiful bowl of food!
    Thanks for the “date night in” honesty!

  • Reply Roasted Green Tomatillo Pozole with Chicken - The Recipe Daily January 14, 2015 at 8:31 am

    […] (Read more…) […]

  • Reply Carmen January 14, 2015 at 11:38 am

    This soup/stew looks amazing, but I really need to hear more about this can of compressed air as a dog behavioral tool. My 8 year old aussie has decided she will do what she wants (including sleeping on all forbidden surfaces, i.e. bed/couch, and hate-barking at the doorbell), and I’m in need of some disciplinary tips.

  • Reply Lauren January 14, 2015 at 12:09 pm

    What a fun meal to cook together! This is the kind of food that was made for January. The garnishes are beautiful as well.

  • Reply Celia Becker January 15, 2015 at 8:31 am

    I love anything with tomatillos and avocados. This looks delicious!

  • Reply Mary Frances January 15, 2015 at 2:21 pm

    This soup looks amazing, especially those tomatillos!

  • Reply Courtney January 16, 2015 at 11:32 am

    This looks so delicious! Do you think that I could use an immersion blender instead of a blender/food processor for the pureeing in step 4?

    • Adrianna Adarme
      Reply Adrianna Adarme January 18, 2015 at 9:00 pm

      Ahh! Forgot to answer this. Yes, totally. Feel free to use an immersion blender!

  • Reply Sunday Swoon - Fork Knife Swoon January 18, 2015 at 12:47 pm

    […] This tomatillo pozole with chicken. Love those purple radishes on top. […]

  • Reply Jackie January 20, 2015 at 6:43 pm

    I made this last night and it was seriously SO good. Probably the fanciest recipe I’ve made (I’m a novice) and I was so proud of how it came out and how my family raved about it. Definitely making again. Thanks!

  • Reply p January 25, 2019 at 8:39 pm

    Do you cook the chicken before you add it? Or do you add it raw?

    • Adrianna Adarme
      Reply Adrianna Adarme January 29, 2019 at 12:51 pm

      Nope! The instructions tell you to add it raw. 🙂 It cooks in the pot with everything else.

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