B I G B ATC H
Green pozole ACTIVE TIME 40 MINUTES
Recipe by Heath Goldman
TOTAL TIME 1 HOUR
SERVES 8
Photograph by Greg DuPree
Food Styling by Margaret Monroe Dickey
2 Tbsp. olive oil 8 skin-on, bone-in chicken thighs (about 3 lb.)
CAN’T FIND HOMINY?
SWAP IN 4 15-OUNCE CANS RINSED AND DRAINED CHICKPEAS.
2½ tsp. kosher salt, divided 2 tsp. black pepper, divided 2 medium onions, chopped 1 fresh chile (such as Fresno or jalapeño), sliced, plus more for serving 1 Tbsp. dried oregano 8 cups low-sodium chicken broth, divided 4 6-oz. cans whole green chiles, drained 2 cups fresh cilantro leaves and tender stems, plus more for serving 4 15-oz. cans hominy, rinsed Tortilla chips and lime wedges, for serving HEAT oil in a large pot over medium-high. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Working in batches, add chicken and cook until browned, 5 to 6 minutes per side. Transfer to a plate. REDUCE heat to medium. Add onions, fresh chile, oregano, and remaining 1½ teaspoons each salt and pepper. Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
P R O P S T Y L I N G BY C L A I R E S P O L L E N
HOW TO FREEZE
Cool soup completely. Pour into gallon-size freezer bags, filling halfway and squeezing out air. Seal and stack the bags in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes. PER SERVING: 390 CALORIES, 13G FAT (3G SAT.),
74MG CHOL., 7G FIBER, 28G PRO., 39G CARB., 2,532MG SOD., 9G SUGAR
FEBRUARY 2017
139
ADD ½ cup broth; scrape brown bits from pot with a wooden spoon. Return chicken to pot along with remaining 7½ cups broth. Bring to a boil, cover, and reduce heat. Simmer until chicken is cooked through, 20 to 30 minutes; transfer chicken to a plate. When cool enough to handle, shred chicken into bite-size pieces with 2 forks. Return to soup (discard skin and bones). MEANWHILE, puree canned chiles and 2 cups cilantro in a blender until smooth. STIR chile puree and hominy into soup. Simmer until warmed, about 5 minutes. Serve topped with tortilla chips, cilantro, and sliced fresh chiles; place lime wedges on the side.
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