Mexican cuisine

Easy

Chicken Pozole Verde

Chicken Pozole Verde is a fantastic soup full of fresh flavors. This Mexican specialty is warm, creamy, nutritious, and has the unique flavor of the tomatillo sauce. Served with fresh lettuce, radishes, onion, avocado, tortilla chips it could be the main dish of the table.

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 30 min

6 SERVING

Ingredients:

6 cup Chicken stock or low-sodium broth
3 cup Water
4 Pieces Chicken breast halves on the bone, with skin
1 Pound Tomatillos whole
1 Small Onion, peeled and quartered
2 Pieces Poblano chiles—cored, seeded, and quartered (before or after roasting)
2 Pieces Jalapeños, seeded and quartered
4 Large Garlic cloves smashed
1/2 cup Chopped cilantro
1 tbsp. Oregano leaves
Salt and freshly ground black pepper
3 Cans Hominy 15oz each, drained and washed
Toppings: Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges

Directions:

Preheat your oven to 450 °F/232 °C. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.

Add the chicken breasts, cover, and simmer over very low heat until they're tender and cooked through about 25 minutes minimum.

Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

On a baking sheet lined with parchment paper, combine the tomatillos with the quartered onion, poblanos, and jalapeños, smashed garlic, and roast until the top starts to look almost burnt, approx. 10 to 12 minutes.

After the vegetable is roasted, add all of them into a blender with the chopped cilantro and oregano and pulse until coarsely chopped, scraping down the side.

With the blender on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

In a large deep skillet, add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

Pour the green sauce into the cooking liquid in the casserole. 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 in deep bowls, and add sides of lettuce, radishes, onion, avocado, sour cream, tortilla chips, and lime wedges at the table.