Starting point: https://www.foodandwine.com/recipes/mexican-chicken-pozole-verde
Instances
2023-08-14: Today's rendition, to-recipe... mostly.
8 cups broth and 1 cup water because I used boxed quarts and didn't want one random cup of broth left in the fridge. It wasn't the low-sodium kind, so I was extra-careful adding salt later.
Three chicken breasts instead of four because they were the absolutely gigantic ones (1000g of meat after shredding). Cooked last night so it'd be easy to separate and shred them. There wasn't much fat on the resulting broth, but I ran it through cheesecloth anyway so it'd be nice and clean.
Half again as many tomatillos as called for (1lb 9oz) because I love tomatillos and had about three pounds in the fridge to use up (not sure what I'll do with the rest yet).
It's hatch chile season, so I added two of those (mild-- so mild they tasted mostly like green bells to me), plus a cubanelle and one jalapeno I verified was warm but not face-eatingly hot. Also most of a head of garlic, because who uses only four cloves.
Skipped the oregano because I'm not really a huge fan of the flavor (and I forgot about it). Only one 25oz can of hominy because I misread it as two 15oz cans, not three. I could've subsequently added another but I'm satisfied with it as-is.
I food-processored the tomatillos first, put them aside, and did the rest of the vegetables with the specified cup of stock. Then made the incautious attempt to put it all together to finish smoothing it out, which was a poor judgement call of my long-suffering food processor's capacity, so I followed up by cleaning the ledge and floor. Rather than splitting it into two batches, I opted to try a little texture in my verde.
Cooking, exactly to recipe.
Results: Delicious. I think I do like it better with the less-smooth purée-- it's not chunky, more like relatively fine salsa thinned with chicken broth. A dollop of sour cream added the perfect hint of sour to go with the chicken richness, tomatillo citric bite, and bare hint of heat from the peppers.