HOW TO MAKE POZOLE VERDE (Mexican Stew) | Green Pozole With Chicken

hominy

🥗Healthier: quinoa

💰Cheaper: canned corn

Quinoa is a healthier grain alternative, while canned corn can be a budget-friendly substitute.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green salsa

Green tomatoes can mimic the tartness of tomatillos, while canned green salsa is a convenient option.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: bell peppers

Poblano peppers provide a milder heat, and bell peppers are a cost-effective substitute.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, while green onions can add a mild onion taste.

Place the whole chicken in a pot and cover it completely with water.

Bring the water to just below a simmer over high heat, then reduce the heat and cook the chicken for about 2.5 hours until tender.

Transfer the chicken to a baking dish to cool, then shred the meat from the bones.

In a cast iron skillet over medium-high heat, roast 2 poblano peppers, 2 jalapeno peppers, 1 pound of tomatillos, 1 medium onion (quartered), and 5 cloves of garlic until they catch color and soften.

Remove the roasted vegetables from the skillet and let them cool.

Peel the garlic and de-seed the peppers, leaving the skins on the tomatillos.

Blend the roasted vegetables with 1 cup of cilantro until smooth.

Add the blended mixture to the chicken broth and simmer for 20-30 minutes.

Add 1 can of white hominy and simmer for another 15 minutes.

Stir in 1/2 teaspoon of cumin and 1/2 teaspoon of dried Mexican oregano, then add the shredded chicken and salt to taste.

Prepare toppings: shave radish, slice green cabbage, and cut avocado.

Serve the pozole in bowls and garnish with cabbage, radishes, cilantro, avocado, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary