This came out of my recent Mid-South Coop magazine. I don't know if it tastes good yet, but my kitchen smells amazing.

vmiaptetr said:

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This came out of my recent Mid-South Coop magazine. I don't know if it tastes good yet

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Mid-South Coop followed by "10 cups water" and "boneless skinless chicken breast" was all I would have needed to tell you to move on.

For those of you not on cholesterol medication….add salt.

Yeah…it smelt better than it taste. Delete thread. Ban user.

I asked Chat GPT to re-write my recipe

Chicken Pozole Verde

A comforting, flavorful dish that combines rich homemade broth, smoky roasted poblanos, and tender rotisserie chicken with the tangy brightness of a verde sauce.

Ingredients

For the Broth:
1 rotisserie chicken carcass (reserve the meat for later)
1 onion, sliced
6 cups water
1 tbsp ground coriander
1 tbsp dried Mexican oregano
2 bay leaves
1 tbsp black peppercorns
Additional 4 cups water

For the Verde Sauce:
3 poblano peppers, roasted and peeled
1 lb tomatillos, husked and halved
1 jalapeño, seeded
1 medium onion, roughly chopped (about 1 cup)
6-7 large garlic cloves
1 cup water
1 tbsp olive oil

For the Pozole:
Shredded rotisserie chicken (about 4 cups)
3-4 cups cooked hominy or canned hominy, rinsed and drained

Optional Toppings:
Sliced or diced avocado
Thinly sliced radishes
Chopped fresh cilantro
Toasted pepitas (pumpkin seeds)
Fried tortilla strips
Pomegranate seeds
Crema or sour cream
Instructions

1. Make the Broth:
1. Place the rotisserie chicken carcass, sliced onion, and 6 cups of water in a large pot.
2. Add the coriander, oregano, bay leaves, and peppercorns. Bring to a simmer.
3. Measure the water level and add 4 more cups of water. Simmer gently for about 1 hour, or until the liquid reduces back to the 6-cup mark.
4. Strain the broth into a clean bowl, discarding solids. Set aside.

2. Prepare the Verde Sauce:
1. Roast the poblanos over an open flame or under a broiler until blackened on all sides. Place them in a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and set aside.
2. In a medium saucepan, combine the tomatillos, jalapeño, onion, garlic, and 1 cup water. Simmer for 10 minutes, until the vegetables are tender.
3. Transfer the cooked vegetables and roasted poblanos to a blender. Blend until smooth.
4. Heat the olive oil in a large saucepan over medium heat. Add the blended verde sauce and simmer for 10 minutes, stirring occasionally. Add a little water if needed to keep it from thickening too much.

3. Assemble the Pozole:
1. Whisk the reserved broth into the simmering verde sauce.
2. Stir in the shredded rotisserie chicken and hominy. Simmer for 1015 minutes to combine flavors.

4. Serve:
Ladle the pozole into bowls and garnish with any or all of the optional toppings: avocado, radishes, cilantro, pepitas, tortilla strips, pomegranate seeds, and a dollop of crema or sour cream.

I made pozole as a side for turkey enchiladas for Thanksgiving. I mostly followed a Rick Bayless recipe from Authentic Mexican. It doesn't use poblanos, just a few serrano or jalapeno, and then 2 and 2/3 cups of toasted pepitas to a pound of tomatillos. I used all the above and it was easily the best pozole I've made.

Also went all out and found some large purple dry corn and cal at a local Mexican grocery and did that from scratch. Made a huge difference to both flavor and texture.