How to Make Pozole Verde de Pollo Green Chicken Pozole

hominy

🥗Healthier: quinoa

💰Cheaper: corn

Quinoa provides a gluten-free option while corn is more budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green salsa

Green tomatoes can mimic the flavor, while canned salsa is more accessible.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley offers a similar fresh flavor.

Set a pot to high heat and add 8 quarts of water.

Once boiling, add 1 whole onion, 2 heads of garlic, and 3 tablespoons of salt; mix and cover to boil for a few minutes.

After 5 minutes, add 5 pounds of chicken (a mixture of boneless breast, thighs, and legs) and 5 bay leaves; cover and cook for 15 minutes.

Roast 2 poblano peppers and 1 Anaheim pepper, then place them in a plastic bag to sweat.

After 15 minutes, add 110 oz of hominy to the pot; cover and cook for 30 minutes.

Peel the roasted peppers using a spoon and remove the seeds.

Boil 12 tomatillos until they change color, then remove them from the heat.

After 30 minutes, remove the chicken, let it cool, and shred it; also remove the onion and garlic heads, reserving about 4 cups of the broth.

Reduce heat to low, cover, and continue cooking.

In a blender, add 3 cups of hominy, 1 cup of reserved broth, 2 cleaned jalapeños, 3 tablespoons of chicken bouillon, and 5 garlic cloves; blend until smooth.

Add the blended mixture to the pot to enhance flavor and thickness; mix and cover to continue cooking.

In the blender, add 1 bunch of spinach, radish leaves, a small bunch of cilantro, the roasted poblano and Anaheim peppers, the boiled tomatillos, 1 teaspoon of oregano, 1 teaspoon of peppercorn, and 3 cups of reserved broth; blend until smooth.

Add the shredded chicken back into the pot, strain the salsa mixture into the pot, and mix; if too thick, add more broth.

Cover and cook for an additional 30 minutes.

After 30 minutes, serve in a bowl and garnish with cabbage, radishes, cilantro, and salsa matcha.

Cooking Techniques

Equipment Needed

Spice Level: