How to Make Authentic 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.

Preheat oven to broil on high.

Prepare ingredients: cut 2 poblano peppers and 3 jalapeños in half, remove seeds, and place on a lined sheet pan with 12 oz tomatillos.

Drizzle with avocado oil and broil for 10-15 minutes until charred and softened.

Rinse and drain 110 oz can of hominy, setting 1 cup aside for the sauce.

Spatchcock the 6 lb chicken by cutting along the backbone and pressing it flat.

Season chicken with salt and place breast side down on the sheet pan.

Heat 2-3 tablespoons of avocado oil in a large pot over medium-high heat and brown the spatchcock chicken on both sides.

Pour in 18 cups of water, add a head of garlic, 2 bay leaves, and half a white onion.

Add the drained hominy (minus the reserved cup) and bring to a boil, skimming off impurities.

Reduce heat to medium-low and simmer for 30 minutes, then remove chicken to cool.

Discard garlic, onion, and bay leaves, and turn heat to low.

Toast 3 tablespoons of pumpkin seeds in a small pan over medium-low heat, then set aside.

Peel the skin from the roasted poblano peppers and place all roasted ingredients in a blender with the pumpkin seeds, reserved hominy, 4 green onions, 1/2 bunch cilantro, 1 1/2 oz radish leaves, 2 1/2 oz spinach, 4 garlic cloves, 1/2 teaspoon whole cumin seeds, 1/2 teaspoon whole peppercorns, 2 teaspoons Mexican dry oregano, 4 whole cloves, and 2 cups chicken broth.

Blend until smooth, adding 1 cup of water to the blender to clean it out.

Heat a couple of tablespoons of avocado oil in a large pot over medium-low heat and pour in the sauce.

Add 2 sprigs of epazote and simmer for 5 minutes.

Shred the cooled chicken, discarding bones and skin.

Pour the sauce into the large pot, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.

Add shredded chicken back into the pot and simmer for another 10 minutes until heated through, seasoning with salt to taste.

Serve in deep soup bowls with toppings: diced onion, diced serrano or jalapeño, shredded cabbage, sliced radishes, and a sprinkle of Mexican oregano, finishing with a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level: