Chicken Pozole Verde

Introduction

If you ever find yourself in Guerrero, or anywhere else for that matter, try some pozole. Mainly, bright and vibrant Chicken pozole verde with green chiles, tomatillos., & cilantro Not only does the souring of those ingredients add a one-two punch flavor profile here, but Mexican oregano brings some wonderful spritely citrusy notes to brighten up and complete this dish.

The secret of this dish is corn, more specifically the variety known as hominy: whole dried kernels that have been soaked and cooked in lye or another alkali until they puff up. It gives it a special kind of earthy, grainy flavor that sets this soup apart from your standard tasty broth. Sadly, I could not access the Tripe-stuffed chile pepper relleno and adobo them for you in time for Memorial Day but lucky enough my Grandma shared her Chicken pozole verde recipe that had ours neighbors loving this very traditional dish made only on special occasions like Independence day, Christmas.

I remember having a very tasty bowl of this stew in Flacos Tacobout on one of my trips to Chicago. A bowl of their chicken pozole was a comforting warm hug, radiating with balance and memory. You taste some flavor of steps followed in the past as newbie ingredients were added. You feel all that when you sit to eat a plateful and get soaked with Mexican history from there!

What is Pozole?

Pozole is such a classic and deep-rooted soup in Mexican history, it consists of hominy (maize kernels), various spices, chili peppers for garnish. This hominy soup can contain meats such as chicken or pork, and is best recognized for its full-bodied broth. Chiles are used to season the broth, which can also contain other ingredients such as and often includes tomatillos (green tomato) and oregano. Pozole verde, or green pozoleThis iteration of the soup is distinguished by a fiery chile-laced sauce with flavors all its own.

The principal ingredient in this classic dish is hominy—dried corn kernels that have been treated with an alkali solution to remove their hulls. It is mild, earthy and grain-like in flavor. Although traditionally pozole is enjoyed in very special times such as Mexican Independence Day, Christmas or any of the huge family gatherings. The dish is typically served with fresh radish, cilantro and a lime wedge.

While this is not a cream-based soup, it certainly does have the rich flavors of broth. Usually you will get it in a pot that can serve 6 or more people at the same time, so its quite large and comforting. You can try it at a local spot like Flacos Tacos in Chicago, where the chicken pozole verde carries just enough spice and flavor to sate your taste buds.

Ingredients

• 4 pounds whole spatchcocked chicken or parts such as thighs, drums and/or breast
• 1 tbsp kosher salt
• 1 tsp black pepper
• 5 tbsp olive oil divided
• 2 lb cooked and rinsed hominy, or a 29 oz can of prepared hom iny
• 2 bay leaves
• Bouillon de Pollo Knorr y/o sal al gusto

Salsa Verde

• 3 poblano peppers
• 3 jalapeno peppers
• 3 serrano peppers (optional, spicy)
• 6 tomatillos
• 1 medium onion diced
• 4 garlic cloves crushed
• 1/2 bunch cilantro
• 1 tbsp Knorr chicken bouillon
• 2 tsp Mexican oregano
• 1 tsp cumin
• 2 cups water

Toppings

• cilantro
• red radish
• iceberg lettuce or cabbage
• avocado
• lime
• onion
• jalapenos
• 1 tostada w/sour cream and hot sauce

Instructions

Start with your green chile sauce In a food processor or high-speed blender, add tomatillos, onion, chiles and garlic. Add cilantro leaves Pulse until you get a smooth paste without lumps. In a medium sized pot, heat oil on the stove over medium heat. In a blender, blitz the green mixture with 1 cup of chicken stock. Stir and season with salt, pepper. Cook the puree, stirring occasionally over medium-low heat until it is a more vibrant green color, 10 to 15 minutes.

As it cooks, add the rest of your chicken stock and water to a large pot on medium heat. You want the finished puree to be a dark green – at that point, begin whisking it into the liquid in to large pot. Add shredded chicken breasts and drained hominy to mixture, stirring well. Add more salt and pepper if desired. Bring to a simmer over medium heat and stir in your cooked protein, if using. Serve hot

Top your pozole with traditional garnishes – sliced avocado, lime wedges, fresh cilantro and radish. If using prepared hominy from the Mexican market, boil for an hour and a half to cook through before adding it to soup. Boil them in water till they are soft and strain.

I remember the first time I ever had this dish, at a local Chicago place called Flacos Tacos and for me that gives it more of a home-win vibe. Chicken pozole verde -Warming but not too spicy(It is aromatic and flavorful with all of the spices, de chiles tomatillo sauce).

FAQs Chicken Pozole Verde

1. What’s Chicken Pozole Verde?
Chicken Pozole Verde is a traditional Mexican haze made with hominy( nixtamalized sludge), tattered funk, and a verdant broth seasoned with tomatillos, verdant chilies, garlic, and cilantro. It’s a comforting and scrumptious dish frequently enjoyed with condiments like radishes, avocado, and lime.

2. What makes Pozole Verde nonidentical from other manners of pozole?
There are three main manners of pozole

Pozole Rojo – Made with a red chili broth( guajillo, ancho).
Pozole Blanco – A simple, clear broth interpretation.
Pozole Verde – Uses tomatillos, verdant chilies( poblano, jalapeño), and cilantro for a vibrant verdant color and pungent air.
3. How do you make Chicken Pozole Verde?
Bend the funk with garlic, onion, and bay leaves until tender, also shred it.
mix roasted tomatillos, poblano peppers, jalapeños, garlic, and cilantro to make the verdant sauce.
poach the sauce with hominy and funk broth, also append the tattered funk.
Season and serve with condiments like radishes, tattered cabbage, avocado, and lime.
4. Can I make Chicken Pozole Verde ahead of time?
Yes! Pozole Verde tastes indeed better the coming day. Store it in an watertight vessel in the refrigerator for over to 4 days or indurate for over to 3 months.

5. What are the stylish condiments for Chicken Pozole Verde?
Traditional condiments carry

tattered cabbage or lettuce
Thinly sliced radishes
minced avocado
Cilantro & diced onions
Lime wedges
Crushed tortilla chips or tostadas