How to make a small pot family sized GREEN CHICKEN POZOLE | Pozole Verde de Pollo

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.

Add 3 quarts of boiling hot water to a pot.

Add salt, chicken bouillon, garlic cloves, half an onion, bay leaves, and chicken to the boiling water.

Allow it to come to a boil, then remove impurities from the broth.

Add rinsed pre-cooked hominy to the pot.

Reduce heat to medium, cover, and cook for 30 minutes.

After 30 minutes, remove the chicken from the pot to cool down and reserve 2 cups of the broth.

In a blender, add 3 garlic cloves, roasted poblano peppers, onion, cilantro, radish leaves, tomatillos, spinach, chile serranos, ground cumin, oregano, black pepper, and chicken bouillon; blend until smooth.

Return to the pot, add the blended sauce and shredded chicken, and mix well.

Add oregano and adjust seasoning for salt.

Allow to cook together for about 15 minutes.

Serve topped with lime juice, cabbage, jalapeños, green onion, and radishes.

Cooking Techniques

Equipment Needed

Spice Level: