Pozole Verde Recipe

Transfer the cooked chicken to a cutting board and let it cool slightly. Strain the broth into a clean bowl, discarding the bay leaf, onion, and garlic solids.

Once the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.

In a 4- to 5-quart heavy pot, heat the olive oil over moderately high heat until it's hot but not smoking. Carefully add the blended purée. Cook, uncovered, stirring frequently, until the purée thickens and darkens slightly, about 10 minutes.

Stir in the reserved chicken broth, the shredded chicken, and the hominy. Bring to a simmer, then reduce the heat and let it cook for another 40 minutes, allowing the flavors to meld.