I decided to throw together a quick posole verde at work on Saturday, leave it in the fridge overnight, and kick it off before we left on Sunday. So on Friday, I marinated chicken leg quarters in finely minced cilantro stems, garlic, and freshly ground cumin mixed into a slurry with a touch of avocado oil, salt, and pepper.
Also on Friday, I cut up three poblanos and a bunch of green onions; slabbed and charred a medium yellow onion; peeled 18 cloves of garlic; and cleaned a dozen or so small tomatillos. I put the poblanos, yellow onion, garlic, green onion bulbs, and tomatillos on a sheet tray and roasted them until well browned, about 30 minutes. To make the salsa verde, I transferred all this to a pan with the sliced green onion tops, sliced cilantro, and a half gallon of pork stock. After this simmered for half an hour or so, I blended it into a rough sauce and left it in the fridge overnight.
Saturday, I seared the chicken.
|Searing the Chicken for Maximum Flavor|
|Getting All the Good Bits with an Onion|
|Layering the Hominy, Chicken, and Onions|
|Burying it All in Salsa Verde|
|Crockpot Posole Verde de Pollo|