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Green Chicken Pozole (Pozole Verde de Pollo)
Hoofdgerecht

Green Chicken Pozole (Pozole Verde de Pollo)

1 u 15 minVoor 10Nutri-Score B€€
van @cooking.con.claudia26 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • waterOverig5,7 liter
  • bone-in chicken (bone-in pieces)Vlees2,7 kg
  • bay leavesKruiden en specerijen4 stukken
  • white onion (halved, divided between broth and sauce)Groente en fruit1 stuk
  • garlic (half head for broth, 4 cloves for sauce)Groente en fruit1 stuk
  • precooked hominy (drained)Voorraadkast3,1 kg
  • saltKruiden en specerijen52 g
  • hatch green chiles (large, roasted and peeled)Groente en fruit5 stukken
  • poblano chiles (roasted and peeled)Groente en fruit2 stukken
  • tomatillos (husked)Groente en fruit227 g
  • serrano chiles (add more for extra heat)Groente en fruit4 stukken
  • habanero chile (optional)Groente en fruit1 stuk
  • cilantro (half bunch)Groente en fruit30 g
  • lettuce leavesGroente en fruit5 stukken
  • spinachGroente en fruit85 g
  • radish leavesGroente en fruit20 g
  • cumin seedsKruiden en specerijen2 g
  • peppercornsKruiden en specerijen2 g
  • oregano (dried)Kruiden en specerijen1 g
  • thyme (dried)Kruiden en specerijen1 g
  • marjoram (dried)Kruiden en specerijen500 mg
  • chicken bouillonVoorraadkast30 g

per portie

Voedingswaarden

547kcal

Koolhydraten
64 g
Eiwitten
30 g
Vetten
19 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Blender
  • Koekenpan
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Serve

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