Alfredo Garcia

Pozole Verde 💚

 In a large pot, on medium high heat, sear the chicken thighs in oil, seasoned with salt & pepper, for 3-4 minutes per side. Turn off heat & set aside.

Roast the peppers, onion, garlic (leave skins on) & tomatillos in your air fryer at 400 degrees for 10-13 minutes.

Once cooked, remove the skins, seeds & stems from the poblano peppers. Remove the skins from the garlic.

Add all the peppers, garlic onion, tomatillos, spinach, cilantro, seasonings & some of the water to your blender. Blend until smooth.

Turn the pot with the chicken back on to medium heat, pour the blended sauce into the pot. Clean out any remaining sauce from the blender with the remaining water. Add in the bay leaves & hominy.

Let simmer, covered, for at least 30 minutes.

Remove the chicken, shred & return back to the Pozole.

Serve in bowls, top with cabbage, radish, onion, cilantro, lime juice, avocados, crema & tostadas on the side.