Pozole verde au poulet facile

Ingrédients

• 1 1/2 lb(680 g) boneless, skinless chicken thighsAmount1 1/2 lbIngredient(680 g) boneless, skinless chicken thighs, cut into 1/2" (1.3-cm) pieces, cut into 1/2" (1.3-cm) pieces
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 2 tbsp(30 ml) canola oil
• 1jalapeñoAmount1Ingredientjalapeño pepper, seeded and finely diced pepper, seeded and finely diced
• 4 cloves garlicAmount4Ingredientcloves garlic, minced, minced
• 1 tspchili powderAmount1 tspIngredientchili powder
• 1 tspdried oreganoAmount1 tspIngredientdried oregano
• 1 tspground cuminAmount1 tspIngredientground cumin
• 2(15.5-oz / 439-g) cans white hominyAmount2Ingredient(15.5-oz / 439-g) cans white hominy, drained, drained
• 1(16-oz / 455-g) jar salsa verdeAmount1Ingredient(16-oz / 455-g) jar salsa verde
• 4 cup(946-ml) chicken brothAmount4 cupIngredient(946-ml) chicken broth
• LimeIngredientLime wedges wedges
• Cotija cheeseIngredientCotija cheese
• Fresh cilantroIngredientFresh cilantro
• AvocadoIngredientAvocado slices slices
• JalapeñoAmount1Ingredientjalapeño pepper, seeded and finely diced slices

Préparation

1. 1

   Pat the chicken thighsAmount1 1/2 lbIngredient(680 g) boneless, skinless chicken thighs, cut into ½" (1.3-cm) pieces dry and season with salt and pepper. In a large Dutch oven or stockpot over medium-high heat, warm the canola oil. Once shimmering, add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned on all sides.

2. 2

   Add the jalapeñoAmount1Ingredientjalapeño pepper, seeded and finely diced and garlic, stirring for 1 minute until fragrant. Sprinkle in the chili powder, oregano, and cumin, and stir for 30–60 seconds to release their aroma.

3. 3

   Pour in the drained hominy, salsa verde, and chicken brothAmount4 cupIngredient(946-ml) chicken broth. Stir well to combine. Increase the heat to bring to a gentle boil, then reduce to medium-low and cover the pot, leaving the lid slightly ajar.

4. 4

   Let the posole simmer for 20–25 minutes until the chicken is fully cooked and...: Let the posole simmer for 20–25 minutes until the chicken is fully cooked and tender. Taste and adjust the seasoning with more saltAmount1 tspIngredientsalt or pepper if needed.

5. 5

   Ladle into bowls and serve with lime wedges, Cotija cheese, fresh cilantro, avocado, and jalapeñoAmount1Ingredientjalapeño pepper, seeded and finely diced slices.