I love Chicken Pozole Verde because it is light and easy to prepare! This is my mother’s recipe. She was known for it among our friends and neighbors. Everyone looked forward to visiting her in hopes that she would serve her dish. When I moved to California, I was feeling homesick so I prepared it for my relatives. They were intrigued because they had never heard about it. When they tried it, they were delighted! Then, I became well known for the dish. Since I am a cooking instructor, I’m always glad to share my recipes so everyone can enjoy them. Nowadays, when people prepare pozole it’s usually Pozole Rojo but my favorite is definitely Pozole Verde.
I also recall that when my mother would reluctantly pass on her recipe, she would leave out a couple of key ingredients. Perhaps she wanted to be the only one to make it just right. But this recipe has all ingredients listed. So I hope that making this dish will become a family tradition for you as well.
I also recall that when my mother would reluctantly pass on her recipe, she would leave out a couple of key ingredients. Perhaps she wanted to be the only one to make it just right. But this recipe has all ingredients listed. So I hope that making this dish will become a family tradition for you as well.
Enjoy!
Preparation time: 1 hour
(12 servings)
Ingredients:
Broth
1 ½ Chicken cut into pieces
1 onion
1 head of garlic
½ bunch of cilantro
16 cups water
2 Tablespoons of Chicken base
1 (6 lbs-10oz) can hominy
1 tablespoon of kosher salt
You will need a large pot for Soup
Sauce
½ pound green tomatillos, husks removed, rinsed
3 roasted Pasilla chilies
1/2 bunch green onion, diced
½ white onion
4 large garlic cloves
1/2 cilantro bunch
1 to 2 cups of chicken broth
Garnishes
1 onion finely chopped
1 romaine lettuce, finely sliced
1 Bunch radishes, rinsed, halved and thinly sliced
2 avocados, diced into small squares
2 limes cut in wedges
Dried oregano, crumble
Corn tostadas
Step 1 - Remove chicken’s skin and rinse with cold water. Place into large pot. Pour cold water into pot with chicken. Add onion, garlic, cilantro and chicken base.
Step 2 - Bring to boil. Lower the flame and simmer for 20 minutes.
Step 3 - For the sauce, place Pasilla Chiles, tomatillos, green onion, garlic, cilantro leaves and 1 to 2 cups of chicken broth from the soup in a blender and blend until smooth.
Step 4 - Pour sauce into the soup and simmer for 15 minutes. Add salt if necessary.
Step 5 - Remove chicken from soup and shred. Set aside.
Step 6 - Add hominy bring to boil and simmer for 20 minutes. Remove onion, garlic, cilantro and top layer of fat.
To serve
Step 7 - Place shredded chicken into bowl. Add broth with Hominy, top soup with finely chopped Romaine lettuce, onion, and radishes. Served with lemon wedges, oregano, avocado, green spicy sauce and corn tostadas.
Did you enjoy it!
Post it!
BONUS TIP:
BONUS TIP:
Spicy green sauce
(½ cup)
4 to 6 fresh serranos cut into large pieces
1 garlic clove
1/3 cup of lime juice
1 teaspoon Kosher Salt
To prepare spicy green sauce. Place Serrano chilies, 1 garlic clove, lemon juice, salt and ¼ chicken broth from soup into blender. Blend until smooth. This sauce is wonderful to spice up your pozole.
