pollo verde 2.0
hi friends, lovers + people probably related to me —
66 — been having really vivid really realistic dreams lately that i do not think i’m a fan of
if you ever don’t know what to bring to someone’s house the following options are near foolproof (1. salt & vinegar chips, 2. topo chicos, 3. wine/other alcohol(s), 4. cool ranch doritos)
a few weeks ago i made this for myself as self care but was sad that i didn’t invite anyone to come over for it — then kelli + rach came home & had some with me :)
okay so way back in fall of 2020 i wrote about my pollo verde recipe that was pozole like, brothy + bright. in fall of 2021 i wrote a tomatillo chicken taco recipe that was saucy, spicy + fresh. this is kind of a mash-up bewteen the two. it’s almost stew like in consistency, a green chili, good for dayz when you need something hearty + comforting yet fresh & bright. perfect for a crowd, for meal that will hold up all week across lunches + dinners & everything in between. goes well with topo chicos + gingery blood orange mezcal margs
INGREDIENTS for the POLLO VERDE 2.0
1 package of boneless skinless chicken thighs
several tomatillos (6-10 depending on size)
2 jalapeños
2 green bell peppers
3 serrano peppers
2 poblano peppers
4 large cloves of garlic
1 bunch of cilantro
2-3 limes
1 white onion
1 container of chicken broth/ stock
1 can of hominy
salt
pepper
a little olive oil
INGREDIENTS for the TOPPINGS, etc.
avocados
radishes
limes
white onion
cotija crumbly cheese
jalapeños
cilantro
sour cream (daisy, of course)
tortilla chips or strips (i like to make my own but i understand that is sometimes too much)
STEPS
1st get out 2 large bowls 1 for trash + 1 for your ingredients, then peel + rinse off your tomatillos they tend to be a bit sticky, chop them into fourths, chop up your white onion (pause to cry), poblanos, green bell peppers, garlic, jalapeños, serranos + cilantro. mix together with a little salt, pepper + the juice of 2-3 limes. then blend till smooth.
2nd in a dutch oven or another large heavy bottom pot with a lid, heat a little olive oil + put the chicken down and season w/ salt + pepper then sear it a little so the chicken is brown/crispy on both sides. turn the heat to medium then pour the tomatillo/sofrito mixture over the chicken + half a container of chicken broth or more, cover with a lid. leave it alone for a bit — finally put away your laundry, read all the articles you’ve been putting off, watch an episode of a tv show everyone else has already seen, prep all your toppings, etc.
3rd a couple hours later check the chicken, pull it out + shred it — then add back in lid off and let it hangout on low ( for like 45 minutes or so). the chicken in fully cooked at this point you just want the flavors to really meld. drain + rinse a can of hominy — add, let hangout for another 20 or so. pull out all your toppings + some shallow bowls
4th ladle it into your bowl + fully dress it, eat, clean up the kitchen + curl up with a book.
particularly good things i consumed recently
a v. great v. lasagna + wine filled valentine’s day
need to start thinking about clothes for work, social events & weddings but really just thinking about these overalls
my 2nd galentine’s party, another friday of so much food, wine + good warm vibes ♥️
2 slices from joe on saturday — pepperoni + fresh mozz & a white
my first long(ish) run in awhile — despite almost being blown away it felt really freaking great
a late los lunch w/ molly + ma — if you know, you know
currently consuming
a sort of day off where maybe i get some silly little tasks accomplished + also one where i go out for lunch1
as always,
mk
really a big fan of going out for lunch, reminds me of having a half day in elementary school + a good report card