This dish is incredibly fresh and delicious and truly authentic Mexican. Be sure to provide a variety of the condiments for your guests to top their soup.
So many fresh ingredients in Pozole!
Looking like it will be too spicy? Don’t worry about all those chilies. Other than your fingers when you seed them, the anaheim, poblano, and yellow chili peppers cook down with great flavor and only a little heat. Simply serve fresh jalapenos as an option for those who likes it hot.
I know it looks like a lot of ingredients, but it’s pretty much two steps. Boil the meat while you prep the greens for the soup which you will blend with some broth. Then, while those steep together again, you can prep the condiments of your choice and you’ll be ready to serve!
Pozole Verde de Pollo – Green Pozole with Chicken
By: semiserious chefs
Serves: 6
Ingredients:
- 2 pounds boneless chicken breast
- 4 cups chicken stock
- 4 cups water
- 2 garlic cloves – crushed
- 4 bay leaves
- 1 T oregano – Mexican preferred
- 2 each: anaheim, poblano, and yellow chili peppers – sliced
- 1/2 of one white onion – chopped
- 4 garlic cloves – chopped
- 1 pound tomatillos – chopped
- 1 cup cilantro – chopped
- 1 cup roasted pepitas (pumpkin seeds)*
- 2 29oz cans of hominy
- salt and pepper – to taste
*You can buy them already toasted or use the directions included in this other recipe to do it yourself. It’s very easy and only takes a minute.
Garnishes:
- avocado – cubed small
- red radish – sliced thin and halved
- white onion – diced small
- jalapenos – thin sliced or fine diced
- fresh cilantro – chopped
- cabbage or iceberg lettuce – sliced into thin strips
- lime wedges
- tortilla strips
- sour cream
Directions:
- Add the chicken, stock, and water along with 2 garlic cloves, the bay leaves, and the oregano to a large pot with a lid. Bring to a boil and reduce heat to medium. Continue at a gentle boil for 40 minutes.
- Remove the chicken from the broth and let cool enough to pull with forks.
- Using a large blender or food processor, add the chilies, onion, additional garlic, tomatillos, cilantro, and pepitas, along with 2 cups of the chicken broth from pot, and blend until smooth.
- Return this blended mixture to the pot of broth, with the pulled chicken and the hominy.
- Bring the soup back to a light boil for 15 minutes, until it changes from a bright green to more of an olive color. Add salt and pepper to taste
- Prep the garnishes and serve on a central plate.
- Serve each person a hearty helping of soup in a bowl with room for garnishing as desired.
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