Mexican Green Chicken Pozole Soup | 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.

Remove guts from the whole chicken and rinse it thoroughly.

Place the chicken in a pot and fill with water 1 to 2 inches above the chicken.

Add half an onion and two garlic cloves to the pot.

Cook on medium-high heat for about 45 minutes until the chicken is done.

Roast 3 poblano peppers until charred, either in the oven at 400° for 20 minutes or on an open flame or skillet.

Place roasted poblano peppers in a ziplock bag to sweat for 15 minutes.

Remove the shell from 10 tomatillos and rinse them well.

In a pot, cook tomatillos, 1 to 2 serrano peppers, and 3 garlic cloves with half an onion until fork tender.

Remove impurities from the chicken broth after 15 minutes of cooking.

Remove the tomatillos once they change color and are fork tender, reserving 1.5 to 2 cups of the cooking water.

Peel the skin off the poblano peppers, remove seeds and stem, and add to a blender with tomatillos, garlic, half a serrano pepper, onion, and 1.5 cups of reserved water.

Add 1 bunch of cilantro, 2 tablespoons of cumin, 2 tablespoons of Mexican oregano, and 1 tablespoon of chicken bouillon to the blender and blend until smooth.

Shred the cooked chicken and discard the onion and garlic from the broth.

Drain and rinse 3 cans of white hominy and add to the pot with the chicken broth.

Add the blended green sauce to the pot.

Season with salt and pepper to taste, adding about 2 tablespoons of salt for a big pot.

Cook for 30 minutes, adding the shredded chicken back in depending on its doneness.

Plate the soup and add toppings: shredded cabbage, chopped cilantro, sliced radish, avocado, and a slice of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary