HOW TO MAKE CHICKEN POZOLE VERDE

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.

Chop the top off the garlic and put it in a pot of water.

Chop the onion and add it to the pot.

Add 2 bay leaves and 2 tablespoons of salt to the pot.

Add the chicken (drumsticks and breasts) to the pot and cook for about 45 minutes to an hour.

Roast the pasilla chiles on the stovetop or grill until charred, then place them in a bag to steam and soften.

Boil the tomatillos and jalapeno until the tomatillos change color, then remove them from the heat.

Peel the skin off the roasted pasilla chiles.

Chop half a cup of cilantro.

Once the tomatillos and jalapeno are cooled, blend them with the pasilla chiles, onion, garlic, cilantro, and cumin, adding about 4 ounces of the chicken broth for blending.

Remove the cooked chicken from the pot and let it cool, then shred it.

Strain the chicken broth to remove solids, then return the broth to the pot.

Add the hominy to the broth and cook for 45 minutes to an hour, depending on desired texture.

Heat a skillet with 1 tablespoon of oil and add the blended sauce, simmering for 5-7 minutes.

Add the sauce to the pot with the hominy and chicken, and season with salt and 1 tablespoon of chicken bouillon to taste.

Cooking Techniques

Equipment Needed

Spice Level: