Now Taking Requests.
When I invite people to dinner, I want to make sure they have a memorable experience. I want them to leave the house full, content,,, and even wanting the recipe. With new friends, I’m unsure about their tastes, likes and dislikes, so I send them to the “All the Recipes” section of Cocoa & Lavender and let them pick some options; my culinary version of “listener requests.”
For friends I know well, and as a challenge to me, I sometimes make the request. I urge them to ask for something they want that I haven’t yet made. Like today’s recipe for Posole Verde con Pollo; it was created when a friend requested it. I had never made it, nor had I even had it. But it was fun to put this recipe together, and it is now one of our favorites. Hearty, healthy, and happy-making. (I would hate to have broken the alliteration…)
~ David
Posole Verde con Pollo (Green Posole with Chicken)
To print this recipe, please click the small printer icon below.
Ingredients
- 1 1/2 pounds skinless, boneless chicken thighs (about 5 large)
- 3 tablespoons olive oil, divided
- salt
- freshly ground black pepper
- 1 large onion, chopped
- 6 fresh (2 dried) bay leaves
- 1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
- 1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more as desired
- 1 teaspoon ground coriander
- 1 teaspoon green chile powder *
- 5 cups chicken stock
- 1 pound canned hominy (weight drained and rinsed)
- 1/3 cup salsa verde, or more to taste
- avocado slices
- sour cream
- cilantro leaves
- lime wedges
Instructions
- Put 1 tablespoon of olive oil in a 10 inch skillet over medium-high heat. Season the chicken thighs on one side with salt and pepper. Place them in the skillet, seasoned side down, then season the other side as they start to cook. After seven minutes in the skillet, turn the chicken thighs, add 3/4 cup water and cover the skillet. Cook for 8 to 9 minutes. When done, remove the chicken to a bowl to cool and reserve cooking liquid in the skillet.
- Add remaining 2 tablespoons olive oil to a Dutch oven over medium heat. Add onion and cook until clear. Add bay leaves, oregano, thyme, cumin, salt, green chile powder, and coriander; cook for 1 minute. Add chicken broth and reserved cooking liquid from the skillet and bring to a boil; reduce heat and simmer for 10 minutes. Add the hominy, return to a boil, reduce heat again and simmer an additional 5 minutes.
- After the chicken has cooled, drain any remaining juices into the skillet and place the chicken thighs in the bowl of a stand mixer. Using the paddle attachment at the lowest setting, shred the chicken (2-3 minutes). Alternatively, shred the chicken by hand or with two forks.
- Add the shredded chicken to the dutch oven along with the salsa verde, and cook five minutes longer. Divide among 6 heated bowls, and garnish with slices of avocado, a dollop of sour cream, cilantro leaves, and a wedge of lime.
- Serves 6
- * if you don’t have Hatch green chili powder, you can find it online, or add a minced jalapeño or serrano chili when sautéing the onion.
© 2024 Copyright Cocoa & Lavender
Fran @ G'day Souffle
April 8, 2023 at 4:26 amNothing more delicious that Pozole and yours certainly looks good! I actually included pig’s feet in making my Pozole sauce (to add a glutenous texture), but stopped short of adding the traditional pig’s head (couldn’t find one at the Mexican supermarket!
Cocoa & Lavender
April 8, 2023 at 11:53 amThe first time I made posole, I made the very traditional version you mention. Today’s version is much simpler, and much more accessible. (Especially when speaking of ingredients like pigs head.)
Mad Dog
April 8, 2023 at 6:32 amI would imagine you’ve had a few requests for that recipe in the past!
Mimi Rippee
April 8, 2023 at 6:41 amI must be a very cynical person, although I didn’t think so. I dislike when people ask for recipes because 99% don’t actually cook and will never use your recipe. That’s my experience at least! But I like your idea to get recipe in put from new guests. I would hope that would be fun for them! This is great. Hominy is so interesting.
Cocoa & Lavender
April 8, 2023 at 11:52 amI know exactly what you mean. And sometimes I think the blog is proof of that! But every once in a while, I will hear back from someone that they made a recipe I shared with them, or one that I shared on the blog, and it makes my day. Truly, I enjoy telling people to look through the blog and pick their meal. It makes my life much easier! (Although, sometimes they choose the most elaborate dishes on the blog… That gets a little bit hard.)
Diana
April 8, 2023 at 7:26 amI could taste this looking at the photo! Be still my beating heart.
Cocoa & Lavender
April 8, 2023 at 11:50 amThanks, Diana! I hope you and Jeff had a good holiday weekend.
Peg Peterson
April 8, 2023 at 8:20 amThis recipe sounds fabulous. I have a couple posole recipes, one strictly made with beans and hominy. But I love the idea of the chicken can’t wait to try it! Thank you!
Cocoa & Lavender
April 8, 2023 at 11:49 amHi Peg. Before this, I only new versions made with pork. But my friend asked for a green version with chicken, so… I made it!
Eha
April 8, 2023 at 5:10 pm*smile* A very happy Easter to you and Mark when it reaches you! Here it has blown in gale-force with the first angry ‘cold’ of the season. A good morning to have gone to ‘school’ as terms like ‘pozole’ and ‘hominy’ may have been heard but are unlikely to be familiar! So have spent a very illuminating half-hour with Mr Google and am now most ready to collect all your given ingredients and try . . . as usual you have plated the dish oh so appetizingly!!! In an ever more health-conscious Australia your dish also garnered a lot of kudos for its health benefits, so . . .
Susan Manfull
April 9, 2023 at 5:28 amAnother yummy recipe! We certainly make the recipes we request from you! Always with pleasure!
Gerlinde de Broekert
April 10, 2023 at 7:40 pmI never made posole . You are such a great cook and always have the most interesting recipes.
Cocoa & Lavender
April 15, 2023 at 3:13 pmThank you so much, Gerlinde. That just made my heart so happy! I’m sorry you’re having trouble posting comments, but I’m glad when they come through.
Valentina
April 12, 2023 at 1:38 pmOkay, when I’m invited, I’m definitely requesting this recipe! (And your Buckeye cookies!) Seriously, this grabbed my attention the minute I saw it. So beautifully composed in the bowl, too. 🙂 ~Valentina
Cocoa & Lavender
April 15, 2023 at 3:11 pmWell, you are always invited. It would be great if you could come to Tucson! One day, whether here, or there, we have to meet. And make posole together.
sherry
April 13, 2023 at 12:46 amthis looks so beautiful David and I bet tastes wonderful too. I love me a chicken thigh 🙂
Cocoa & Lavender
April 15, 2023 at 3:10 pmI am on your side, Sherry. I love chicken breasts as I finally have much more flavor and stay moist her.
Pauline McNee
April 13, 2023 at 3:56 pmHominy sounds very interesting, not sure that I’ve seen it. What a brave approach to a dinner party David. I often like to cook something I have already made to take the pressure off and be on the safe side, but for very good friends I often experiment on them. This chicken dish looks really delicious, a lovely combination of flavours. What could I use instead of the hominy or corn? Apparently corn is really tough on the gut, so I try not to eat it. Any suggestions?
Cocoa & Lavender
April 15, 2023 at 3:09 pmIf corn is hard on the gut, I think common it would be even more so, Pauline. I think you might try diced, yellow squash or zucchini. I think they would go very well with this dish and keep in the spirit of New Mexican cuisine. Let me know if you try it, and what you think.
2pots2cook
April 14, 2023 at 4:04 amOh boy; must look for hominy! This looks really great!
Cocoa & Lavender
April 15, 2023 at 3:08 pmI guess I never thought about how many being distinctly American. But I think it is… If you find it, let me know. I’d be curious to know how it is marketed Abroad.
2pots2cook
April 26, 2023 at 3:20 amAmazon offers dry and canned version. Easier to get than I though, must say…. 🙂
Cocoa & Lavender
May 3, 2023 at 3:21 pmYou could also use traditional canned corn.
Jeff the Chef
April 16, 2023 at 9:33 amThat is so funny! I have to confess that I’ve done the same sort of thing. Having friends over for dinner used to be such a regular occurance, but someow it did not survive the pandemic at my house. I did have a bbq and invited over a bunch of friend last summer. But that’s it! It used to be something I did so much more commonly.
Cocoa & Lavender
April 16, 2023 at 10:11 amWe’ve been slowly getting back to entertaining again. It’s nice to see people and cook for them. I hope all your talents get shared once again.
Jean | DelightfulRepast.com
April 16, 2023 at 11:20 amDavid, this sounds soooo good AND your presentation is sheer perfection! Unlike you, I haven’t been getting back into much entertaining yet. But I have a couple of people in mind this will be perfect for as soon as I do make a start.
Cocoa & Lavender
May 3, 2023 at 3:46 pmI really did miss entertaining, Jean. It’s been nice to do a little bit of it here in there, that we don’t do any large scale dinners anymore. I try to keep it to two people plus the two of us.
Marcelle
April 21, 2023 at 8:12 amI’m feeling pretty certain that your dinner guests asked for this recipe! 😍Oh boy, does that look like a bowl of deliciousness to me! LOVE hominy too, so perfect for this. Wonderful, comforting recipe, David! 🥣
Cocoa & Lavender
May 3, 2023 at 3:27 pmThanks, Marcelle — this was requested, them requested again.
Raymund
April 27, 2023 at 5:27 pmHey David I love your idea of taking recipe requests from your guests. It’s a great way to ensure everyone enjoys the meal and feels satisfied. Your Posole Verde con Pollo recipe sounds amazing! I’m glad your friend’s request led to the creation of a new favorite dish.
Cocoa & Lavender
May 3, 2023 at 3:18 pmYou know, Raymund, by taking requests, my life is much easier — this way, I know I will be making something they want!