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

1 h 15Pour 10Nutri-Score B€€
par @cooking.con.claudia26 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • waterAutres5,7 litres
  • bone-in chicken (bone-in pieces)Viandes2,7 kg
  • bay leavesÉpices4 morceaux
  • white onion (halved, divided between broth and sauce)Fruits et légumes1 morceau
  • garlic (half head for broth, 4 cloves for sauce)Fruits et légumes1 morceau
  • precooked hominy (drained)Épicerie3,1 kg
  • saltÉpices52 g
  • hatch green chiles (large, roasted and peeled)Fruits et légumes5 morceaux
  • poblano chiles (roasted and peeled)Fruits et légumes2 morceaux
  • tomatillos (husked)Fruits et légumes227 g
  • serrano chiles (add more for extra heat)Fruits et légumes4 morceaux
  • habanero chile (optional)Fruits et légumes1 morceau
  • cilantro (half bunch)Fruits et légumes30 g
  • lettuce leavesFruits et légumes5 morceaux
  • spinachFruits et légumes85 g
  • radish leavesFruits et légumes20 g
  • cumin seedsÉpices2 g
  • peppercornsÉpices2 g
  • oregano (dried)Épices1 g
  • thyme (dried)Épices1 g
  • marjoram (dried)Épices500 milligrammes
  • chicken bouillonÉpicerie30 g

par portion

Nutrition

547kcal

Glucides
64 g
Protéines
30 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Blender
  • Poêle
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

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