How to Make POZOLE VERDE, The BEST Step By Step Recipe + All the Secret TIPS

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add flavor with fewer calories; bell peppers are often cheaper.

Boil 2 chicken legs with thigh in a pot.

Add half of an onion, 6 bay leaves, 6 tablespoons chicken bouillon, and 1 tablespoon salt to the pot.

Once the chicken broth is done, remove the garlic and onion from the pot.

Remove the bay leaves from the broth.

In a blender, add the cooked garlic and onion, 8 tomatillos, leaves of 2 radishes, half a bunch of cilantro, 1 cup baby spinach, 2 roasted jalapenos, and 2 roasted poblano peppers (remove stems and seeds).

Add 1 cup roasted pumpkin seeds and 2 cups of chicken broth to the blender.

Blend until smooth.

Pour the blended mixture into the pot with the chicken broth.

Place the burner on high heat and bring everything to a boil.

Gently add 1 large can of pre-cooked hominy and cubed chicken to the pot.

Add 1 tablespoon Mexican oregano and 1 teaspoon black pepper to the pot.

Mix everything gently.

Reduce the heat to medium-low and continue to boil for another 25 to 30 minutes.

Five minutes before the pozole is ready, mix 1 to 2 tablespoons of maseka instant corn masa with enough water to make a paste and add it to the pot for thickness.

Serve the pozole topped with lettuce, cilantro, onions, radishes, lime juice, and optionally, sprinkle with spice.

Serve with tostadas and crema.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary