Ingredients
3 chicken thigh bone-in
salt and pepper
2 tbs olive oil
4 poblano peppers
2 green serrano pepper
2 jalapeño peppers
7 tomatillos
½ white onion
5 cloves garlic
2 cup spinach
1 bunch cilantro
1 tbs chicken bouillon
1 tsp cumin
1 tsp oregano
¼ tsp ground cloves
7 cup water
2 25 oz can mexican hominy, drained
2 bay leaves
red cabbage (shredded)
radish
onion
cilantro
avocado
crema
tostadas
lime (juice)
Tools
large pot
air fryer
blender
Directions
Step 1
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.
3 chicken thigh bone-in
salt and pepper
2 tbs olive oil
Step 2
Roast the peppers, onion, garlic (leave skins on) & tomatillos in your air fryer at 400 degrees for 10-13 minutes.
4 poblano peppers
2 green serrano pepper
2 jalapeño peppers
½ white onion
5 cloves garlic
7 tomatillos
Step 3
Once cooked, remove the skins, seeds & stems from the poblano peppers. Remove the skins from the garlic.
4 poblano peppers
5 cloves garlic
Step 4
Add all the peppers, garlic onion, tomatillos, spinach, cilantro, seasonings & some of the water to your blender. Blend until smooth.
4 poblano peppers
2 green serrano pepper
2 jalapeño peppers
5 cloves garlic
½ white onion
7 tomatillos
2 cup spinach
1 bunch cilantro
1 tbs chicken bouillon
1 tsp cumin
1 tsp oregano
¼ tsp ground cloves
3 cup water
blender
Step 5
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.
4 cup water
2 bay leaves
2 25 oz can mexican hominy, drained
Step 6
Let simmer, covered, for at least 30 minutes.
Step 7
Remove the chicken, shred & return back to the Pozole.
3 chicken thigh bone-in (cooked)
Step 8
Serve in bowls, top with cabbage, radish, onion, cilantro, lime juice, avocados, crema & tostadas on the side.
red cabbage (shredded)
radish
onion
cilantro
lime (juice)
tostadas
avocado
crema
Step 9
Enjoy 😋
