Chicken Pozole Verde Recipe like the Best Mexican Restaurants | Arnie's Cafe & Grill

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.

Start by prepping the chicken. Cut the chicken into quarters, removing the tail and some fat.

Add the chicken parts to a stock pot along with the neck.

Add about an inch of water to cover the chicken and ingredients.

Add 1 tablespoon of salt, pepper, and garlic, and 2 teaspoons of cumin to the pot.

Add 2 bay leaves to the pot.

Bring the pot to a medium heat and allow it to come to a boil, then lower the heat to simmer for about 30 minutes.

While the chicken is boiling, roast 2 poblano peppers until charred on all sides.

Place the charred poblano peppers in foil to steam for about 15 minutes.

In the meantime, boil water for the tomatillos. Add 10 tomatillos to the boiling water to cook them for the salsa verde.

Once the tomatillos are cooked, remove them from the water and blend them with the roasted poblano peppers, onion, and jalapeños until smooth.

After the chicken has cooked for 30 minutes, skim off any impurities from the surface of the broth.

Once the impurities are removed, add the blended salsa verde to the pot with the chicken and hominy.

Stir to combine and let it simmer for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level: