Stay warm this season with a steaming pot of Plant Pollo Pozole Verde, made with our Original Plant Chicken Pieces.
Cook the Daring Original Plant Chicken Pieces by preheating a nonstick skillet on high, then reducing to medium heat. Lightly coat the pan with 1 tbsp oil and cook 5 to 6 minutes, turning occasionally. Pieces are done when golden brown on both sides.
Transfer the Daring Plant Chicken pieces to a plate and shred. Set aside.
In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro, and oregano. Pulse until coarsely chopped, scraping down the sides.
With the machine on, add the vegetable broth and puree until smooth. Season the tomatillo puree with salt and pepper to taste.
In the same nonstick skillet, heat the remaining vegetable oil on medium heat until shimmering. Add the tomatillo puree and cook, stirring occasionally, until the sauce turns a deep green (about 12 minutes).
In a separate pot, add the remaining 6 cups of broth, your cooked tomatillo puree, and the hominy, and bring to a simmer over medium-low heat. Cook for 2-3 min.
Add your shredded Daring Plant Chicken to the pot and stir until mixed through.
Remove from heat and serve with garnishes and tortilla chips.