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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 minServes 10Nutri-Score B€€
from @cooking.con.claudia26 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • waterOther5.7 litres
  • bone-in chicken (cut into pieces)Meat2.7 kg
  • saltSpices60 g
  • serrano chiles (stems removed)Produce4 pieces
  • habanero chile (optional)Produce1 piece
  • tomatillos (husked and rinsed)Produce230 g
  • precooked hominy (drained and rinsed)Pantry3.1 kg
  • white onion (halved, divided between broth and sauce)Produce1 piece
  • garlic (half head for broth, 4 cloves for sauce)Produce1 piece
  • bay leavesSpices4 pieces
  • hatch green chiles (roasted and peeled)Produce5 pieces
  • poblano chiles (roasted and peeled)Produce2 pieces
  • cilantro (roughly chopped)Produce30 g
  • lettuce leavesProduce5 pieces
  • spinachProduce85 g
  • radish leavesProduce20 g
  • cumin seedsSpices2 g
  • peppercornsSpices2 g
  • oregano (dried)Spices1 g
  • thyme (dried)Spices1 g
  • marjoram (dried)Spices500 mg
  • chicken bouillonPantry30 g

per serving

Nutrition

483kcal

Carbs
48 g
Proteins
30 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Blender
  • Frying pan
  • Slotted spoon

step by step

Method

  1. Boil the chicken broth

    • Bring the water to a boil in a large pot.
    • Add the salt and the bone-in chicken and return to a boil.
    • Skim the surface to remove impurities from the chicken.
    Step 1

  2. Char the chiles and tomatillos

    • Add the serrano chiles, the habanero and the tomatillos to the pot.
    • Let them cook until they change color, then transfer them to the blender.
    Step 2

  3. Simmer with hominy

    • Add the precooked hominy, the onion, the garlic and the bay leaves to the pot.
    • Reduce the heat to medium-low, cover and cook.
    Step 3

  4. Remove the chicken

    • Take the chicken out of the pot and set it aside.
    • Transfer some of the broth to the blender.
    Step 4

  5. Blend the green sauce

    • Add the chicken bouillon, all the spices, the garlic cloves, the onion, the radish leaves and the cilantro to the blender.
    • Add the lettuce leaves, the roasted poblanos and the roasted hatch chiles.
    • Blend everything until smooth.
    Step 5

  6. Add the sauce to the pot

    • Remove the onion and the garlic head from the pot.
    • Pour the green sauce into the pot, using a little broth to rinse out the blender.
    • Mix and bring to a simmer, then taste for salt.
    Step 6

  7. Shred the chicken and finish

    • Shred the chicken and return it to the pot.
    • Mix everything together and continue cooking.
    • Taste for salt and adjust if needed, then serve.
    Step 7
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