pollo verde
hi friends, lovers + people probably related to me
welcome to the elite 8, god i miss college basketball
so i bought some quality chocolate chips + craisins for baking, i made one batch of oatmeal bars with, and have eaten the rest in small bowls like it’s some sort of nutless trail mix
despite it being unseasonably warm this weekend - this is the perfect meal for my favorite weather, which occurred last weekend, when you can wear a sweater that is so so oversized none of your coats fit over it - which is great because it’s not cold enough for one
my recipe for pollo verde is inspired by this Alison Roman recipe + this video from Matty Matheson, it’s comforting, warming + delicious, pozole adjacent - perfect for making as a semi-depressed 20-something but that is not a requirement. the ingredient list or the time commitment might seem somewhat intimidating but honestly don’t be worried- this recipe is almost impossible to eff up.
but while you’re making it - this goes well with a some chips + pico, some topo chico, maybe a marg or two, a dry almost cider(y) natty wine (fable farm, is my current fall fave), a mezcal lemon ginger cocktail (lmk if you want the recipe), some pacifico - all pre-dinner of course, while you’re chopping everything/ waiting for it to cook - because that is the best time for a beverage, and or a snack.
you will need - ingredients wise at least:
FOR THE POLLO VERDE
1 package of boneless, skinless chicken thighs
a few tablespoons of olive oil
1-2 white onions (depending on size, my local, cermak produce tends to carry smaller ones)
3-4 cloves of garlic
2-3 poblano peppers
2 serrano peppers
1 jalapeño pepper
2 green bell peppers
1 anaheim or cubanelle pepper
several tomatillos (like 6-10, depending on the size)
1 large container of chicken broth/ stock
1 can of hominy
a couple cups of water
FOR THE TOPPINGS
1 jalapeño pepper
half of one red onion (save the rest for some breakfast burritos, a salad, or some guacamole)
a bunch of radishes
so much cilantro
a generous amount of sour cream
1-2 avocados
a couple limes
some crumbled cotija cheese wouldn’t be out of place
THE PROCESS
1st roughly chop the onions, poblanos, white onion, 1 jalapeno, 2 serranos, green bell peppers, cubanelle or anaheim peppers + garlic - then blend them in the food processor or blender - this is your sofrito (aka your start of everything) - set it aside
2nd heat some olive oil in a dutch oven or other heavy bottom pot, add in your chicken thighs, thoroughly seasoned with salt + pepper - brown them so they are slightly crispy on all sides but not cooked through, then remove the chicken from the pot + place on a sheet pan - let them cool + then tear or cut into smaller pieces if they are big
3rd peel + rinse your tomatillos(they may feel slightly sticky) then broil them till brown on top + giving off their juices.
4th pour in your sofrito - cook for a half hour to an hour, during this time thinly slice some radishes, some jalapeños, chop some onion, chop some cilantro, make sure your limes are room temp they give off more juice that way, text a friend, decide what you want to watch on TV, wonder where your roommates are, think about outfit you want to wear the next time you *do something*
5th add back in the chicken, the broiled tomatillos, pour in the chicken stock/ broth + 1 to 2 cups of water, put the lid on and let simmer on the stove for an hour or two, till the chicken is cooked through + all the flavors have started to meld, taste to make sure it doesn’t need any more salt + pepper. this is a great time to start that movie/show/ book everyone is talking about or to think about folding + putting away your laundry, then after a while take off the lid and add in the hominy you rinsed + drained till it’s warmed through
6th, get ready you won’t want a shallow bowl for this - ladle your pollo verde into a bowl top with red onion, avocado, sliced radishes + jalapeños, a generous dollop of sour cream - squeeze some lime, crack some black pepper - take a picture + post it, because let’s be honest it looks freaking amazing
particularly good things i consumed this week
excitement over this news of what young american is going to be now
a v. logan tuesday night with a friend, dinner (dos urban) + drinks (estereo) - taking advantage of this accidental week of pseudo-late summer weather - things felt good + almost normal
this song about Empty Bottle
an impulsively purchased twist freezee with oreos + rainbow sprinkles
these photos, that portray an almost nostalgic portrait of suburbia
a re-watch of Four Weddings + a Funeral , the hulu series, not the iconic 90s movie
a family friday night complete with too many mozzarella sticks, ny style pizza, + Enola Holmes
currently consuming
Unspeakable Acts - it’s a collection of v. good longform true crime journalism
trying to decide on some fall sneakers, i have been looking at these + these, should i just take my brother’s advice + get both?
as always,
MK