While our 2015 Carr Pinot Gris pairs great with many cuisines, it pairs exceptionally well with spicier foods. The light crispness and pleasant minerality in this wine create a wonderful balance to cut through the spice of this yummy Mexican dish.
Chicken Pozole Verde
- 7 c. chicken stock
- 2 c. water
- 4 chicken breast halves, with skin
- 1 lb. tomatillos, husked and halved
- 1 onion, quartered
- 2 poblanos, cored, seeded and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- ½ c. chopped cilantro
- 1 tbsp. oregano leaves
- salt and pepper
- 1 tbsp. vegetable oil
- three 15-oz. cans of hominy, drained
- radishes, sliced
- avocado, diced
- tortilla chips
- lime wedges
1. In a large pot, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down. Cover and simmer over very low heat until they’re tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat. Discard the skin. Skim any fat from the cooking liquid and reserve.
2. In a blender, combine the halved tomatillos with the onion, poblanos, jalapeños, garlic, cilantro, and oregano. Pulse until coarsely chopped. With the machine on, add 1 c. of the cooking liquid and purée until smooth. Season the purée with salt and pepper.
3. In a large deep skillet, heat the vegetable oil. Add the purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
4. Pour the green sauce into the cooking liquid in the pot. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole and garnish with radishes, avocado, tortilla chips, and lime wedges as desired.
recipe adapted from Food and Wine