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Green Chicken Pozole (Pozole Verde de Pollo)
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Green Chicken Pozole (Pozole Verde de Pollo)

1 h 15 minPara 10Nutri-Score B€€
de @cooking.con.claudia26 importaciones0 veces cocinadas
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Ingredientes

10 personas
  • waterOtro5,7 litros
  • bone-in chicken (bone-in pieces)Carne2,7 kg
  • bay leavesEspecias4 piezas
  • white onion (halved, divided between broth and sauce)Frutas y verduras1 pieza
  • garlic (half head for broth, 4 cloves for sauce)Frutas y verduras1 pieza
  • precooked hominy (drained)Despensa3,1 kg
  • saltEspecias52 g
  • hatch green chiles (large, roasted and peeled)Frutas y verduras5 piezas
  • poblano chiles (roasted and peeled)Frutas y verduras2 piezas
  • tomatillos (husked)Frutas y verduras227 g
  • serrano chiles (add more for extra heat)Frutas y verduras4 piezas
  • habanero chile (optional)Frutas y verduras1 pieza
  • cilantro (half bunch)Frutas y verduras30 g
  • lettuce leavesFrutas y verduras5 piezas
  • spinachFrutas y verduras85 g
  • radish leavesFrutas y verduras20 g
  • cumin seedsEspecias2 g
  • peppercornsEspecias2 g
  • oregano (dried)Especias1 g
  • thyme (dried)Especias1 g
  • marjoram (dried)Especias500 miligramos
  • chicken bouillonDespensa30 g

por ración

Nutrición

547kcal

Carbohidratos
64 g
Proteínas
30 g
Grasas
19 g
Adaptar utensilios

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Utensilios

  • Olla
  • Batidora de vaso
  • Sartén
  • Bol

paso a paso

Preparación

  1. Boil the chicken broth

    • Bring the water to a boil in a large pot.
    • Add the salt and the bone-in chicken and bring back to a boil.
    • Skim the surface to remove impurities from the broth.
    Paso 1

  2. Roast the chiles and tomatillos

    • Add the serrano chiles, the habanero and the tomatillos to the pot.
    • Let them cook until they change color, a couple of minutes.
    • Transfer them to the blender.
    Paso 2

  3. Cook the hominy with the chicken

    • Return to the pot and add the precooked hominy, the garlic, the onion and the bay leaves.
    • Reduce the heat to medium low, cover and cook.
    • After the cooking time, remove the chicken from the pot.
    Paso 3

  4. Build the green sauce

    • Transfer some of the broth to the blender.
    • Add the chicken bouillon, all the spices, the garlic cloves, a piece of onion, the radish leaves and the cilantro.
    • Add the lettuce leaves, the roasted poblanos and the roasted hatch chiles, then blend until smooth.
    Paso 4

  5. Add the sauce to the pot

    • Remove the onion and the head of garlic from the pot.
    • Pour in the green sauce, using a little broth to rinse out the blender.
    • Mix well and bring to a simmer, then taste for salt.
    Paso 5

  6. Shred the chicken and finish

    • Shred the chicken and return it to the pot.
    • Taste for salt and adjust if needed.
    • Mix everything and simmer for another 15 minutes.
    Paso 6

  7. Serve

    • Ladle the pozole into bowls and serve hot.
    Paso 7
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